Chonion Pepper Bread

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
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
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
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