Peppered-Cheese Bread

Cooking Instructions

Put the milk in a large bowl and stir in the yeast. Let stand until foamy, about 10 minutes, then whisk in the salt, pepper, pepper flakes, all but I tbsp of the beaten egg, and 1 cup of the flour. When smooth, start adding the remaining flour. When the dough gets too heavy for the spoon, turn it out and knead until smooth.

Flatten the dough with your hands and scatter half the cheese over it. Knead it into the dough, then repeat with the rest of the cheese. Place the dough in a lightly oiled bowl, turn once, then cover and set aside until doubled in bulk, 45 minutes to an hour.

Push the dough down, then turn it out onto the counter. Shape it into a tight ball. Cover and set aside until doubled in bulk, about 45 minutes, preheating the oven to 375F during the last 15 minutes. Slash a large X in the top, then brush it with remaining beaten egg. Bake for 45 minutes, then turn onto a rack to cool.

Wine Pairing(s)

Reinhold Haart 'Ohligsberg' Riesling Auslese

Uccelliera Brunello di Montalcino

Cecchi Spargolo

Kerpen 'Wehlener Sonnenuhr' Riesling Kabinett

Ste. Chapelle 'Winemakers Series' Gewurztraminer

Ca Rome 'Vigna Cerretta' Barolo

Claudio Alario 'Costa Fiore' Dolcetto Diano d'Alba

Banfi 'Bell agio' Chianti

Donna Laura 'Ali' Sagiovese de Toscana

Amalia Chianti Colli Senesi