Peppered Cheese Bread

By Carolanne

From "The Soup & Bread Cookbook.". Printed in Journal Sentinel. Nov 3rd, 2013

Ingredients

• 3 cups flour (divided)
• 1 package (1/4 ounce) or 1 scant tablespoon active dry yeast
• 1 tablespoon sugar
• 1 1/4 cups warm water (120 to 130 degrees)
• 1/3 cup shredded sharp cheddar cheese
• 2 tablespoons freshly grated Parmesan cheese
• 2 tablespoons butter, room temperature
• 1 teaspoon salt
• 1/3 teaspoon hot sauce
• 1/4 teaspoon cayenne or black pepper
• Vegetable oil spray

Details

Servings 2

Preparation

Step 1

In a small bowl, combine 1 cup of the flour, the yeast, sugar and warm water. Stir until blended and set aside until mixture has begun to bubble and rise, about 10 minutes.

In a food processor, combine remaining 2 cups flour, the cheddar and Parmesan cheese, butter, salt, hot sauce and pepper; pulse just until well blended. Add yeast mixture and process until dough comes together in a ball and spins around the bowl 25 times; dough will be in a smooth ball. (If mixing by hand, or kneading by hand, knead until dough is smooth and not sticky. Be careful not to add more than a tablespoon or 2 of extra flour as you knead.)

If dough seems very firm, add water 1 tablespoon at a time to make a soft and smooth dough. If dough is too sticky, add more flour 1 tablespoon at a time.

Coat a work surface or countertop with vegetable oil spray and turn dough out onto it. Cover with an inverted bowl and let rise 15 minutes.

Lightly grease a baking sheet. Divide dough in half. Shape each half into a baguette 12 inches long. Place loaves on the baking sheet 4 inches apart and brush with oil. Let stand, covered with a towel, in a warm place until almost doubled in bulk, about 45 minutes.

Meanwhile, preheat oven to 375 degrees. Bake loaves until golden, 20 to 22 minutes. Transfer to a rack to cool.