December 23, 2009

Peppered Cheddar Cheese Bread

Peppered Cheddar Cheese Bread
3 tablespoons dry yeast
2 teaspoon sugar
2 cup warm water
8 cups flour (more as needed)
4 (or more) large jalapeno peppers, seeded and coarsely chopped
2 red bell peppers, coarsely chopped
3 1/2 teaspoons salt
4 tablespoon sugar
2 tablespoon nutritional yeast
2 egg substitutes, warm
2 teaspoon hot pepper sauce (optional)
2 cup warm plant milk
2 1/2 cups cheddar cheese (chopped into about 1/2-inch cubes or a little larger if desired)
vegan Parmesan cheese or sesame seeds (optional)

1. Prepare a heavy-duty stand mixer with a kneader blade.
1. Proof yeast in water with 2 teaspoon sugar for 8-10 minutes, or until foamy.
2. Heat milk in the microwave for about 50 seconds on HIGH.
3. In the stainless steel bowl, add in 8 cups flour, chopped jalepenos, salt, red bell peppers, sugar, 1 egg substitute, nutritional yeast, hot pepper sauce (if using) and warmed milk.
4. After the yeast has proofed, add to the bowl and start kneading, adding in more flour as needed to create a soft smooth semi-sticky dough, keep kneading for about 8-10 minutes.
5. Near the end of the kneading add in the cheddar cheese, and mix until combined.
6. After the kneading, let the dough sit out on a board or counter top to rest, covered with a clean tea towel for 8-10 minutes.
7. Then gather up dough and knead gently for 30 seconds.
8. Place the dough in a well greased bowl, and let rise until doubled (about 1-1/2 hours or could take a little longer).
9. Punch down dough and slice into two even pieces.
10. Shape into two large balls, and place on a cookie/baking sheet that has been sprayed with cooking spray.
11. Cover with a clean tea towel and rise again for another 1 hour or more until doubled.
12. Brush tops with an egg wash substitute.
13. Sprinkle on grated vegan Parmesan cheese or sesame seeds.
14. Bake in a 375 degree oven for about 25-35 minutes or until the crust is a dark golden brown.
15. Enjoy!

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