GARDEN PEPPER BREAD"This bountiful bread has tasty bits of colorful peppers dotting every slice. The recipe makes two hearty loaves."
2 tablespoons butter or margarine, divided use
1/2 cup chopped onion
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper
7 to 8 cups all-purpose flour, divided use
1/2 cup sugar
1/2 to 1 teaspoon salt
1/8 teaspoon ground black pepper
2 packages active dry yeast
1 cup 2% milk
3/4 cup water
1/3 cup butter or margarine
6 egg whites (or 3 whole eggs)
Melt 2 tablespoons margarine in small skillet over medium heat. Add onion and bell peppers; cook 4 to 5 minutes or until vegetables are tender, stirring occasionally. Set aside.
In large bowl, combine 2 cups flour, sugar, salt, pepper and yeast; blend well. Set aside.
In small saucepan, heat milk, water and 1/3 cup margarine until very warm (120 to 130 degrees F).
Add warm liquid to flour mixture. With a mixer, blend at low speed until moistened; beat 3 minutes at medium speed. Add egg whites, cooked vegetable mixture and 1 cup flour; beat at medium speed 3 minutes.
By hand, stir in an additional 3 to 3 1/2 cups flour to make a stiff dough. On floured surface, knead in remaining 1 to 1 1/2 cups flour until dough is smooth and elastic, about 10 minutes. (Dough will be slightly sticky.) Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees F) until light and doubled in size, about 40 minutes.
Grease two (9x5-inch) or three (8x4-inch) loaf pans.
Punch down dough several times to remove all air bubbles. Divide dough in half; shape into loaves. Place in greased pans. Cover with greased plastic wrap and cloth towel; let rise in warm place until light and doubled in size, about 40 minutes.
Heat oven to 375 degrees F.
Uncover dough. Bake 30 to 40 minutes or until loaves are deep golden brown and sound hollow when lightly tapped. Cover with foil during last 10 minutes of baking if necessary to avoid excessive browning. Immediately remove from pans; cool on wire racks.
Makes 2 (15-slice) loaves
Source:
The Pillsbury Healthy Baking Book