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Pepper-Cheese Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Thu, 11 Jul 2013 19:12:29 -0700
v113.n025.8
* Exported from MasterCook *

                             Pepper-Cheese Bread

Recipe By     :
Serving Size  : 10    Preparation Time :0:20
Categories    : Bread-Bakers Mailing List       Breads
                  Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2               cups  all-purpose flour -- to 3 1/4C
    1            package  active dry yeast
    1 1/2      teaspoons  cracked black peppercorn
       1/2      teaspoon  salt
    1                cup  warm water -- (120F to 130F)
    2        tablespoons  olive oil
       1/2           cup  shredded provolone cheese -- (2 oz)
       1/4           cup  parmesan cheese -- grated
    1              whole  egg white -- slightly beaten
    1         tablespoon  water

In a large mixing bowl stir together 1 cup of the flour, the yeast, 
pepper, and salt. Add 1 cup warm water and oil. Beat with an electric 
mixer on low to medium speed for 30 seconds, scraping the sides of 
the bowl. Beat on high speed for 3 minutes. Using a wooden spoon, 
stir in as much of the remaining flour as you can.

On a lightly floured surface, knead in enough of the remaining flour 
to make a stiff dough that is smooth and elastic (8 to 10 minutes 
total). Shape into a ball. Place in a greased bowl; turn once to 
grease surface. Cover and let rise in a warm place until double (1 to 
1-1/4 hours).

Punch dough down. Turn out onto a lightly floured surface. Cover and 
let rest 10 minutes. Meanwhile, lightly grease a large baking sheet. 
Roll the dough into a 12x10" rectangle. Sprinkle provolone cheese and 
Parmesan or Romano cheese on top of dough. Roll up, jellyroll style, 
starting from a long side. Moisten edge with water and seal. Taper 
ends. Place, seam side down, on prepared baking sheet. Cover and let 
rise until nearly double (30 to 45 minutes).

With a sharp knife, make 3 or 4 diagonal cuts about 1/4" deep across 
the top of the loaf. Brush the loaf with a mixture of the egg white 
and 1 tbsp water. Bake in a 375F oven for 15 minutes. Brush again 
with egg white mixture. Bake for 20 to 25 minutes more or until loaf 
sounds hollow when tapped. Remove from baking sheet and cool on a wire rack.

Yield:
Serves 10 to 12

Source:
    "raleys.com"
Start to Finish Time:
    "0:40"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 153 Calories; 5g Fat (31.7% 
calories from fat); 6g Protein; 20g Carbohydrate; 1g Dietary Fiber; 
6mg Cholesterol; 209mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 
Lean Meat; 1 Fat.