You may also like
Categories:
water active dry yeast sugar eggs salt all-purpose butter red peppers garlic rosemary spring olive oil
Viewed: 79 - Published at: 7 years agoIngredients
- 1 cup warm water
- 1 packet active dry yeast 2 1/4 tablespoons
- 1 tablespoon sugar
- 1 large eggs
- 1 1/2 teaspoons salt
- 4 cups all-purpose flour
- 4 tablespoons melted butter
- 8 ounces roasted red peppers drained
- 1 garlic cloves
- 1 rosemary spring, leaves removed
- 2 teaspoons olive oil
- 9 ounces smoked gouda shredded
Method
- Using a KitchenAid(R) Stand Mixer with a bread hook, place the warm water (just barely over lukewarm, too hot will kill the yeast) and sugar in the mixing bowl. Sprinkle the yeast over the water and let it foam for 10 minutes.
- Then turn on the KitchenAid(R) Stand Mixer and add the egg and salt. Slowly add the flour. Once all the flour is in the bowl, add 4 tablespoons of melted butter. "Knead" the dough with the bread hook for 5-8 minutes.
- The dough will be smooth, but tacky. Oil the stand mixer bowl, then cover with plastic wrap, and let the dough rise in the bowl for 2 hours. Meanwhile, place the roasted red peppers, garlic cloves, fresh rosemary leaves, olive oil, and a pinch of salt in your KitchenAid(R) Pro Line(R) Series 16-Cup Food Processor. Puree until smooth.
- Once the dough has doubled in size, dump it out on a floured work surface. Roll the dough out into a large rectangle, 18 x 13 inches in size.
- Gently spread a thin layer of the pepper puree over the dough, leaving the dough bare around the edges. Then sprinkle the shredded gouda over the dough. Now starting on one of the long edges, roll the dough into a long cylinder.
- Cut the roll into two equal loaves. Then cut each loaf down the middle, length wise, and open it up to expose the layers inside. For each loaf, alternate crossing the pieces over each other to create a braid. Carefully move the loaves to a parchment paper-lined baking sheet.
- Preheat the KitchenAid(R) Steam-Assist Double Oven to convection, 325 degrees F, and allow the bread loaves to rise for at least 45 minutes. Then bake for 22-25 minutes, until brown and oozing, but crispy on top. Cool at least 10 minutes before cutting.
