-
1
In a large bowl, dissolve yeast in water.
-
2
Stir in nonfat dry milk, 1.
-
3
cup cheese, whole egg, oil, sugar, salt, ground red pepper and 3 cups.
-
4
of the flour.
-
5
Beat well with a wooden spoon.
-
6
Gradually stir in enough.
-
7
of the remaining flour until the dough pulls away from the side of.
-
8
the bowl.
-
9
Turn onto a lightly floured work surface and knead for 5 minutes,.
-
10
adding additional flour as necessary, until the dough is smooth and.
-
11
elastic and only slightly sticky.
-
12
(Alternatively, the dough can be.
-
13
mixed and kneaded in a stand up electric mixer fitted with a dough.
-
14
hook.)
-
15
Place the dough in a lightly oiled bowl, turn to coat, and.
-
16
cover with plastic wrap.
-
17
Let rise in a warm place until doubled in.
-
18
volume, about 1 1/2 hours.
-
19
Punch down the dough and turn it out onto a floured work surface;.
-
20
divide it in half and shape each half into a ball.
-
21
Place balls on an.
-
22
oiled baking sheet, cover loosely with plastic wrap and let rise.
-
23
until doubled, 30 to 40 minutes.
-
24
Meanwhile, preheat oven to 350 degrees F.
-
25
Brush the risen loaves with.
-
26
beaten egg white.
-
27
With a sharp knife, make three 1/2 inch deep.
-
28
slashes in each loaf.
-
29
Sprinkle loaves with the remaining 1 tablespoon.
-
30
cheese.
-
31
Bake for 25 to 35 minutes, or until the loaves sound hollow.
-
32
when tapped on the bottom.
-
33
Cool on a wire rack.
