1 package active dry yeast
½ cup warm water
1 cup warm milk
¼ cup butter, soft
2 tablespoons sugar
2 teaspoons kosher salt
4 to 4 ½ cups better for bread flour
2 teaspoons water
¾ Cup Parmesan Cheese Chunks
¾ Cup diced roasted red peppers
In a large bowl dissolve yeast in warm water. Add the milk, butter, sugar, egg , salt and 2 cups of flour. Add in the cheese and peppers, blend for 3 minutes. Stir in enough remaining flour to form a firm but sticky dough.
Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 20 inch rope. Place ropes on a large greased baking sheet and braid; pinch at ends to seal and tuck under.
Combine egg and water; brush over dough. Sprinkle with finishing salts.
Bake in a 14” Dutch oven, with a ring of 18 coals around the top 12 coals on the bottom. Bake for 30-45 minutes or until golden brown and center reads 195 with a thermometer. Remove to wire rack and cool. Enjoy!
We reserve the right to garnish, add or subtract to our recipes as we see artistically fit. This recipe is for Jamie, and her unconditional love for CHEESE BREAD and RED PEPPERS!!!! A match made in the kitchen that is just heavenly.