Cheesy Peppercorn Bread
Serving Size / Yield
- 3 ¼ C all-purpose flour
- ¼ C. sugar
- ½ C. warm water
- 6 oz. mozzarella, diced
- 6 oz. pepper jack, diced
- 2 eggs (+ 1 egg yolk)
- 4 Tbs. butter
- 1 Tbs. instant-rise yeast
- 1 ½ tsp. freshly cracked peppercorn
- 1 egg, beaten
- 1 Tbs. butter
- 1 tsp. freshly cracked peppercorn
Using a stand-mixer, combine the flour, sugar, yeast, and pepper. In a separate bowl whisk together the water, eggs, egg yolk, and melted butter. Add the eggs to the flour. Using a bread hook, knead the dough for about 6 minutes.
Place the dough in a greased, glass bowl. Coat the dough with the oil, roll into a ball, and cover with the plastic wrap. Let this sit in a warm place for about an hour; it should be doubled in size.
Grease a round cake pan. Roll out the dough until it’s a long rectangle. Place the cheese cubes down the center and throughout the dough. Roll the dough and keep rolling it until it’s very long. Spiral the dough into the pan and cover it with plastic wrap. Set in a warm place for another hour or so until the dough doubles once more.
Preheat the oven to 350 degrees. Brush the egg on the dough and then sprinkle the peppercorns on top. Bake for 25 minutes, then cover with foil (shape it in a tent so that the foil isn’t touching the top of the cake. Bake for an additional 30 minutes. Brush the melted butter on top after it’s done. Let it cool and serve.