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1
Sprinkle yeast over water in small bowl; stir to soften.
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2
Let stand until disolved, about 5 minutes.
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3
Combine 2 cups all purpose flour, cake flour and salt in large bowl.
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4
Stir in yeast mixture and oil.
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5
Knead on floured surface until smooth and resilient, about 10 minutes, adding more flour if dough is sticky.
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6
Grease large bowl; add dough turning to coat entire surface.
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7
Let dough rise in warm, draft-free area until doubled in volumn, about 1 1/2 hours.
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8
Line baking sheet with parchment.
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9
Punch dough down and knead in cheese and pepper on lightly floured surface.
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10
Divide dough into 3 equal portions.
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11
Roll between hands and surface into 14-inch ropes.
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12
Working on prepared surface, braid ropes together beginning in center and working toward each end.
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13
Tuck ends under and pinch to seal.
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14
Cover with towel and let rise in warm draft-free area until almost doubled in volumn, about 1 hour.
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15
Position rack in lower third of oven and line with baking tiles.
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16
(If unavailable, bake bread on parchment paper-lined baking sheet.
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17
Preheat oven to 400 degrees for 30 minutes.
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18
Brush loaf with cold water.
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19
Slide loaf and parchment onto baking tiles.
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20
Bake 10 minutes, then mist loaf with cold water using spray bottle.
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21
Bake10 minutes longer and mist again.
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22
Continue baking until loaf is golden brown and sounds hollow when tapped on bottom, about 25 minutes.
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23
Cool on rack.
