Cheddar Pepper Bread with Golden Raisins
A unique combination of ingredients create an exceptional flavor. A perfect compliment to the traditional Easter ham dinner.
Makes 1 loaf(
Traditional Method)
Oven 350º
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Ingredients
3 cups Bread Flour
1 tsp. Black Pepper
1-1/2 tsp. Salt
4 tsp. Sugar
4 tsp. Unsalted Butter
1 cup Buttermilk
1 cup shredded Sharp Cheddar cheese
1-1/2 tsp. SAF® Perfect Rise Yeast
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Use 1_ lb. recipe for 1_ quart casserole dish. Combine yeast, 1 cup bread flour, black pepper, sugar, and salt; mix well. Heat buttermilk and butter to 120º to 130ºF; add to flour mixture. Blend at low speed; beat 3 minutes at medium speed. By hand, gradually stir in raisins, cheese and enough remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe.
Shaping, Rising and Baking
Punch down dough to remove air bubbles; place in greased casserole dish. Let rise until indentation remains after lightly touching top of loaf. With sharp razor blade or knife slit top of loaf to form a cross. Bake at 350ºF for 25 to 30 minutes. Check browning after 20 minutes. If the top is browning too fast, tent with aluminum foil. Bread is thoroughly baked when its internal temperature tests 190ºF. Remove from casserole dish; cool on rack. If desired, brush top with butter or oil. Slice in wedges to serve.
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