Pepper Cheese Bread

Yield: 2 loaves

Ingredients

• 1 1/2 cups finely diced green bell peppers
• 3 tablespoons olive oil, divided
• 2 tablespoons active dry yeast
• 1/2 cup warm water (115 degrees F)
• 1 teaspoon granulated sugar
• 1 cup milk
• 2 tablespoons honey
• 1 1/2 teaspoons salt
• 1 1/2 cups (6 ounces) shredded Cheddar cheese
• 3 eggs
• 4 1/2 cups all-purpose flour
• 1 tablespoon water

Instructions

1. In a skillet, sauté peppers in 1 tablespoon of the olive oil for 15 minutes, or until tender. Set aside.
2. Dissolve the yeast in warm water. Stir in the sugar; let stand for five minutes.
3. Heat milk, honey, salt and remaining 2 tablespoons olive oil to approximately 115 degrees F.
4. Remove from heat and stir in cheese. Stir in 2 eggs and reserved peppers; add to yeast mixture.
5. Add 2 cups all-purpose flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead.
6. Cover and let rise in a warm place until doubled, about one hour.
7. Punch dough down; spoon into two greased 8 x 4 x 2 inch loaf pans. Cover and let rise until doubled in size.
8. Beat water and remaining egg; brush over loaves.
9. Bake at 375 degrees F for 25 to 30 minutes or until golden brown.