Recipe - Gene Yarnells Pull Apart Pepper Bread

5 One half cup Unsifted allpurpose or
enriched white flour (up to
61/2)
3 tablespoon Sugar
2 teaspoon Salt
1 tablespoon Cracked black pepper
1 One half teaspoon Crushed red pepper
1 pack Active dry yeast
1 One half cup Water
One half cup Milk
3 tablespoon Margarine plus 3 tablespoons
melted margarine
3 tablespoon Grated parmesan cheese

In large bowl, thoroughly mix 2 cups flour, sugar, salt, black pepper, red
pepper and the undissolve active dry yeast.

Combine water, milk and 3 tablespoons margarine in a saucepan. Heat over
low heat until liquid is very warm, about 120 degrees to 130 degrees.
(Margarine does not need to melt.)

Gradually add to dry ingredients, beating as you go with electric mixer at
low speed. Beat 2 minutes at medium speed, scraping bowl occasionally. Add
Three fourths cup flour. Beat high speed 2 minutes, scraping bow occasionally. Stir
in enough additional flour to make a stiff dough. Add remainder of flour
with hands, working it into the dough.

Turn out onto lightly floured board. Knead until smooth and elastic, about
8 to 10 minutes. Place in greased bowl, turning to grease top. Cover and
let rise in warm place, free of drafts, for about 1 hour or until doubled
in bulk. Punch dough down. divide in half. Cover. Let rise on board for 15
minutes. Roll one half into 12x8inch rectangle. Brush with melted
margarine. Cut into four equal strips, 8 inches long. Stack strips. Cut
into four equal pieces, 2 inches wide. Place on edge in greased 9x5x3inch
loaf pan so layers form one long row down length of pan. repeat with
remaining dough. Cover. Let rise in warm place for about 1 hour or until
doubled in bulk.

Sprinkle tops with grated cheese. Bake at 400 degrees about 30 minutes or
until done. Remove from pans and cool on wire racks.

Posted to TNT Prodigy's Recipe Exchange Newsletter by Ginger7461@aol.com
on Sep 18, 1997