Peppered Cheddar Bread

• 1 1/3 cup warm milk or water

• 2 1/4 tsp. active dry yeast

• 1 1/2 tsp sea salt

• 1 tsp cracked fresh black pepper

• 1/2 tsp red pepper flakes

• 1 egg, well beaten

• 2 cups all purpose flour

• 1 cup whole wheat flour

• 1 cup grated cheddar

Put the milk in a bowl and stir in yeast. Let stand for 10 minutes or until foamy, then whisk in sea salt, both peppers and all but 1 tbsp egg and 1 cup flour. When smooth start adding in remaining flour. When the dough gets too hard to stir, turn out and knew by hand until smooth. Flatten the dough with our hands and scatter half the cheese over it. Knead it into the dough and repeat with remaining cheese. Place dough in lightly oiled bowl, cover with a towel or plastic wrap and set aside until doubled, about 45 minutes to 1 hour.

Push the dough down, turn it out onto counter and shape into a tight ball. Put a piece of parchment paper on a cookie sheet and place dough ball seam side down on the sheet. Cover and set aside until doubled in size for 45 minutes. Preheat the oven to 375F. Slash a big X in the top, brush with remaining egg and bake for 45 minutes until golden. Turn onto a rack to cool. Makes 1 loaf.