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Black Pepper Cheddar Bread


Black Pepper Cheddar Bread

When I was asked to bring bread to the family Easter dinner, I couldn’t decide what kinds of bread I wanted to bring.

So, I ended up baking two kinds of bread. The orange cranberry hot cross buns and this black pepper cheddar bread.

Some people liked the sweet and soft buns and others like this cheesy one.

The key is to sprinkle a generous amount of black pepper.

I like making this bread, especially when I get to watch the gooey cheese come out of the bread and bubble on top while being baked.

Black Pepper Cheddar Bread (makes 2 loaves) adapted from the Boule recipe in “Artisan Bread in Five Minutes A Day

1.5 cup warm water
3/4 tablespoon dry yeast
3/4 teaspoon salt
3 cups all purpose flour
1/2 cup cubed cheddar cheese
black pepper
1/3 cup shredded cheddar cheese

1. Put warm water in a large container.
2. Add yeast and salt, and mix well.
3. Add flour and mix well with a wooden spoon.
4. Cover with a lid (not airtight) and let it rise in a container until it’s double in size, for about two hours.
5. Refrigerate overnight.
6. Form two balls. Roll them out. Place cheese cubes. Roll them up to make two logs. Let them rise for 40 minutes.
7. Preheat oven with a pizza stone and a broiler pan inside to 450 F twenty minutes before baking.
8. Slash a line in the middle of the top with a sharp knife. Sprinkle black pepper. Put the loaf on the pizza stone. Put a cup of hot water into the broiler pan.
9. Bake for 20 minutes. Place shredded cheese on top. Bake for another 10 minutes.









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