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1
Grease two 9-by-5-by-3-inch loaf pans with butter.
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2
In large bowl, sift together flour, sugar, salt and black pepper.
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3
Set aside.
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4
Add butter into hot milk, stirring until melts.
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5
Cool milk to room temperature.
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6
After milk has cooled, pour water into bowl of stand mixer and whisk in yeast.
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7
Wait 1 minute, then whisk again to make sure yeast is completely dissolved.
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8
Pour in cooled milk and butter mixture, whisk until well blended.
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9
With large rubber spatula, mix in about half of flour mixture.
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10
Stir in rest of flour in about 4 additions to form rough dough without any dry spot.
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11
Beat on medium speed until dough is smoother but not completely smooth, 1 to 3 minutes.
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12
Stop mixer and let dough rest for 10 minutes.
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13
Beat cheese and nuts into dough mixture on medium speed until it is smoother and more elastic, 2 to 3l minutes.
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14
Scrape dough into lightly oiled large bowl, and turn dough over in order to oil the top.
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15
Gently press oiled plastic wrap against surface of the dough.
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16
Set dough in warm and draft-free place until it's doubled in volume, 50 to 60 minutes at room temperature.
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17
Transfer dough onto lightly floured cutting board or working surface.
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18
Punch dough down, then place it aside to rise again like same rising process earlier.
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19
After dough has doubled for the second time, 20 to 30 minutes, use small flexible scraper to invert it onto lightly floured work surface.
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20
Divide dough in half.
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21
Without punching dough too much, pull and stretch each piece into rough 8- to 9-inch square.
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22
Starting at far end of dough, tightly roll it toward you jelly-roll style, pinching edge in place when you get to the end.
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23
Arrange loaves in prepared pans, seam-side down, evenly pressing it into place so that top of each loaf is level.
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24
Cover with oiled plastic wrap and set aside to rise until doubled in size, another 50 to 60 minutes.
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25
When risen, dough should be at least 1 inch above rims of pans.
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26
When loaves are almost completely risen, set rack in middle level of oven and preheat to 400F (200C).
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27
After loaves are completely risen, uncover and place them on rack in oven, short side inward and equidistant from each other and the sides of the oven.
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28
Bake until bread is well risen, deep golden and firm, with an internal temperature of more than 200 degrees, 40 to 50 minutes.
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29
Unmold each loaf to wire rack and let cool completely.
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30
If you prefer soft crust, have tablespoon of melted butter ready when you unmold the bread and brush surfaces of each loaf.
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31
When bread is cool, slice bread and serve.
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32
Place leftovers into zip-lock bag and store in the freezer.
