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Pepper-Jack Cheese Bread

Kraft Memeber Recipe
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Makes: 2 loaves Total Time: 2 hr 15 min
Category: Breads Sub Category: Yeast Breads

what you need
  • 2 packages (.25-ounce each) active dry yeast
  • 2 tablespoons sugar
  • 2 cups warm water (105°F to 115°F)
  • 2 tablespoons olive oil
  • 1-1/2 teaspoons salt
  • 4-1/2 to 5-1/2 cups bread flour
  • 1 cup shredded sharp cheddar cheese
  • 1 cup plus 2 tablespoons shredded Monterey Jack cheese with peppers, divided
  • 1 egg white, lightly beaten
make it
In a large bowl, dissolve yeast and sugar in 2 cups warm water; let stand for 5 minutes. Add olive oil and salt. With an electric mixer, gradually beat in 3 cups flour, beating until smooth. Beat in cheddar cheese and 1 cup Monterey Jack cheese with peppers. Gradually beat in enough remaining flour to make a soft dough.

Turn dough out onto a lightly floured surface and knead dough for 5 minutes, or until smooth and elastic. Place dough in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85°F), free from drafts, for 45 minutes, or until doubled in size. Lightly grease 2 (9-x5-inch) loaf pans; set aside.

Divide dough into 2 equal portions. Shape into 10-inch loaves and place in prepared pans. Cover and let rise in a warm place, free from drafts, for 45 minutes, or until doubled in size.

Preheat oven to 350°F. Gently brush each loaf with egg white and sprinkle with remaining 2 tablespoons Monterey Jack cheese with peppers. Bake for 25 minutes, or until golden brown. Let cool in pans for 10 minutes. Remove from pans and place on wire racks. Let cool for 30 minutes before slicing.
Notes
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