{"id":2803,"date":"2000-12-05T11:17:26","date_gmt":"2000-12-05T11:17:26","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/chonion-pepper-bread\/"},"modified":"2000-12-05T11:17:26","modified_gmt":"2000-12-05T11:17:26","slug":"chonion-pepper-bread","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/chonion-pepper-bread\/","title":{"rendered":"Chonion Pepper Bread"},"content":{"rendered":"
\n

1 cup whole wheat flour
\n3 to 3 1\/2 cups unbleached flour, divided, plus additional for kneading
\n1 scant tablespoon or 1 ( 1\/4-ounce) package active dry yeast
\n1 teaspoon salt
\n1 1\/4 cups water
\n1 tablespoon honey
\n2 large eggs, beaten
\n3\/4 cup coarsely chopped bell peppers
\n1\/2 cup coarsely chopped onion
\n2 cloves finely chopped garlic
\n1 cup 1\/2-inch cubes sharp cheddar cheese
\nFor the glaze:
\n1 egg beaten with 1 tablespoon cold water
\nCoarse salt (optional)<\/p>\n<\/div>\n

<\/p>\n

\n

Betsy Oppenneer likes to use a mixture of colorful peppers (red and green) for the holiday season. The coarse salt adds flavor and a crunchy texture to the crust. This bread makes wonderful turkey sandwiches. By hand: In a large bowl, whisk whole wheat flour, 2 cups unbleached flour, yeast and salt to combine. Heat water to 125 degrees. Add water, honey and eggs to the yeast and flour mixture. Beat vigorously for 2 minutes. Add peppers, onion, garlic and cheese, and stir to combine. Gradually add remaining unbleached flour, 1\/2 cup at a time, until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding more flour a little at a time until dough is smooth and elastic. By mixer: In the mixer bowl with the paddle attached, mix whole wheat flour, 2 cups unbleached flour, yeast and salt to combine. Heat water to 125 degrees. Add water, honey and eggs to the yeast. Beat vigorously for 2 minutes. Add peppers, onion, garlic and cheese, and stir to combine. Gradually add remaining flour, 1\/2 cup at a time, until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour, 1 tablespoon at a time, until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium low. By food processor: Heat water to 110 degrees. Place whole wheat and 3 cups unbleached flour, yeast and salt in the food processor fitted with the plastic blade. Pulse 3 to 4 times to combine. Add water, honey and eggs. Pulse 9 to 10 times until the ingredients begin to come together in a ball. If dough is too wet, add flour, 1 tablespoon at a time, until the dough comes together
\n if dough is too dry, add water, 1 tablespoon at a time. Knead exactly 60 seconds. Turn dough onto work surface and add peppers, onion, garlic and cheese
\n knead just to distribute vegetables and cheese throughout the dough. By bread machine: Put water, honey and eggs into the bread pan. Add, in this order, peppers, onion, garlic, cheese, whole wheat flour, 3 cups unbleached flour, yeast and salt. Select the dough cycle and press start. After the dough has mixed, check to make sure dough comes together in a ball. If dough is too wet, add flour, 1 tablespoon at a time, until the dough comes together
\n if dough is too dry, add water, 1 tablespoon at a time. Continue with the kneading cycle. You may let the dough rise in the bread machine or in a bowl. First rising: Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel, and let rise until doubled, about 1 hour. Shaping: See shapes below. Second rising: Place on pan and cover with a tightly woven towel, and let rise for 45 minutes. Preheating: About 10 minutes before baking, preheat oven to 375 degrees. Final preparation: Lightly brush the loaves with the glaze. Sprinkle top of loaves with coarse salt, if using. Baking and cooling: Place in the oven and bake for 30 minutes, or until the internal temperature of the bread reaches 190 degrees. Immediately remove bread from pan and place on a rack to cool for 15 minutes. SHAPES: Sandwich loaf: Divide the dough in half. Roll or pat each piece of dough into an 8-by-12-inch rectangle. Roll from the narrow side into an 8-inch cylinder and place in a well-seasoned 8 1\/2-by-4 1\/2-inch loaf pan. Repeat with remaining dough. Continue with second rising. Round loaf: Divide the dough in half. Shape dough into two balls and place on a well-seasoned or parchment-lined baking sheet. Flatten each loaf slightly and continue with second rising. Dinner rolls: Divide dough into 18 equal pieces. Round each piece into a ball and place into well-seasoned muffin pans. For pull-apart rolls, place 1\/2-inch apart in a well-seasoned 9-by-13-inch or a 14-inch round pan. For cloverleaf rolls, divide dough into 54 equal pieces and round into balls. Place 3 balls into each muffin cup. Continue with second rising. Per serving: 131 calories (percent of calories from fat, 21), 5 grams protein, 21 grams carbohydrates, 2 grams fiber, 3 grams fat, 36 milligrams cholesterol, 162 milligrams sodium<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

1 cup whole wheat flour 3 to 3 1\/2 cups unbleached flour, divided, plus additional for kneading 1 scant tablespoon or 1 ( 1\/4-ounce) package active dry yeast 1 teaspoon salt 1 1\/4 cups water 1 tablespoon honey 2 large eggs, beaten 3\/4 cup coarsely chopped bell peppers 1\/2 cup coarsely chopped onion 2 cloves […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[48],"tags":[],"class_list":["post-2803","post","type-post","status-publish","format-standard","hentry","category-bread"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2803","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/comments?post=2803"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2803\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2803"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2803"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2803"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}