Pepper-Cheese Bread

By cecelia26_

Ingredients

• 5 1/2 - 6 cups flour, divided
• 2 pkgs. active dry yeast
• 1 cup milk
• 2/3 cup Crystal Farms® butter, cut up
• 1 Tbs. sugar
• 1-2 Tbs. coarse black pepper (to taste)
• 1/8 tsp. salt
• 4 Crystal Farms® eggs
• 2 cups (8 ounces) Crystal Farms® Wisconsin Sharp Cheddar cheese, shredded
• 1 1/4 cups unseasoned mashed potatoes

Details

Servings 20
Adapted from crystalfarmscheese.com

Preparation

Step 1

1. In a large mixer bowl combine 2 cups flour and the yeast. In a small saucepan combine milk, butter, sugar, pepper, and salt. Cook and stir until warm (115° F to 120° F) and butter is almost melted. Add to flour mixture. Add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat on high for 3 minutes. Stir in Cheddar cheese, mashed potatoes and as much remaining flour as you can mix in with a spoon.
2. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise in a warm place until doubled (about 1 hour).
3. Punch down; turn dough out onto a lightly floured surface. Divide dough into 6 pieces. Cover; let rest 10 minutes. Roll each piece into a 16-inch-long rope. On a greased baking sheet, braid 3 ropes together. Repeat on a second greased baking sheet with remaining ropes. Cover; let rise in a warm place until nearly doubled (about 30 minutes).
4. Bake at 350° F for 35 to 40 minutes or until done, covering with foil the last 15 minutes of baking to prevent over-browning. Remove from pans; cool.