A complete sandwich baked right into the bread!
Pepper Cheese Bread
2 tablespoons oil
1/2 cup finely chopped onions
1 1/2 cups chopped peppers (preferably red and yellow)
1 package dry yeast
1 1/4 cups lukewarm water
1 teaspoon salt
1 tablespoon granulated sugar
2 cups bread flour
2 cups whole wheat flour
1 cup cottage cheese
1 cup coarsely grated (sharp)Cheddar cheese
coarse sea salt (optional)
Cook oil, onions and peppers slowly in
a large skillet over medium-low
heat until the onions are transparent.
Set aside to cool to lukewarm.
In a large bowl, stir yeast into warm
water to soften. Add salt, sugar, 2 cups
flour, 1 cup cottage cheese and the
cooled peppers.
Beat vigorously for 2 minutes.
Gradually add flour, a little at a time,
until you have a dough stiff enough to
knead.
Knead on a floured surface, adding flour
as necessary, until you have a smooth,
elastic dough. Put the dough into
an oiled bowl.
Turn once to coat, cover with towel and
let rise until doubled, about 1 hour.
On a clean surface, knead in the cheddar
cheese, leaving large streaks of the cheese
visible.
Shape the dough into a round loaf and place
on a well-greased baking sheet.
Cover with a towel and let rise for 45
minutes.
Preheat oven to 400F (200C)
Immediately before baking, brush the tops
of the loaves with cold water and sprinkle
with coarse sea salt, if desired.
Slash the loaf in three places, about
1/2-inch deep, across the top.
For added crispness, steam should be added
to the oven for the first 10 minutes of baking.
You can put 2 cups of ice cubes in a metal pan
or floor of your oven or put a pan of boiling
water on the bottom shelf of the oven and remove
after 10 minutes of baking.
Bake for 30 minutes, or until done.
Immediately remove bread from baking sheet and
cool on a rack. Makes 1 large loaf.
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