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Pepper Cheese Bread

As a mother of seven children—six of them still at home—I cook a lot. I like to get each of them to help in the kitchen because this allows me time with them that I might no have otherwise. My husband usually has a large garden, so I'm always looking for new ways to cook our garden produce.—Jan Woodall, Indianapolis, IN

24 ServingsPrep: 40 min. + rising Bake: 25 min. + cooling

Ingredients

1-1/2 cups finely diced green peppers
3 tablespoons olive oil, divided
2 tablespoons active dry yeast
1/2 cup warm water (110° to 115°)
1 teaspoon sugar
1 cup 2% milk
2 tablespoons honey
1-1/2 teaspoons salt
1-1/2 cups (6 ounces) shredded cheddar cheese
3 eggs
4-1/2 cups all-purpose flour
1/2 cup toasted wheat germ
1 tablespoon water

Directions

In a small skillet, saute peppers in 1 tablespoon oil for 15 minutes
or until tender; set aside.
In a large bowl, dissolve the yeast and sugar in warm water; let
stand for 5 minutes. In a large saucepan, heat the milk, honey, salt
and remaining oil to 110°-115°. Remove from the heat; stir
in the cheese. Stir in 2 eggs and reserved peppers; add to yeast
mixture. Add 2 cups flour and wheat germ; beat until smooth. Sir in
enough remaining flour to form a soft dough. Do not knead. Cover and
let rise in a warm place until doubled, about 1 hour.

2 of 2

Pepper Cheese Bread (continued)

Directions (continued)

Punch dough down; spoon into two greased 8-in. x 4-in. loaf pans.
Cover and let rise until doubled, about 1 hour.
Beat water and remaining egg; brush over loaves. Bake at 375° for
25-30 minutes or until golden brown. Yield: 2 loaves (12 slices
each).

Nutrition Facts: 1 slice equals 143 calories, 3 g fat (2 g saturated fat), 35 mg cholesterol, 205 mg sodium, 22 g carbohydrate, 1 g fiber, 6 g protein.