4 to 4 ½ c. flour (unbleached is preferable)
1 package active dry yeast, or 1 tablespoon active dry yeast
1 ½ c. milk
2 tbsp. sugar
1 ½ tsp salt
2 cups shredded cheddar cheese (or any other hard cheese)
¼ c. roasted red peppers
¼ sweet mini peppers in brine (image below)
1 tsp. red pepper flakes
In large bowl or mixer bowl of your stand mixer, combine 2 cups of the flour and the yeast. Heat and stir milk, sugar and salt till warm, (105°F to 110°F). Add to flour mixture, add egg, cheese, peppers and red pepper flakes. Beat on low with hand mixer or using the stand mixer on low for ½ minute, scraping sides of bowl. Beat on medium for 3 minutes.
Change to dough hook in the stand mixer to incorporate the rest of the flour, or use a wooden spoon to stir in as much of the flour as you can. Beat on medium low with the dough hook for 4 minutes or so, or once the flour is combined with your wooden spoon, turn onto a floured surface and knead for a good 6 minutes.
Place in lightly oiled bowl, cover with a clean damp cloth or cellophane wrap and let it rise till double, about an hour.
Punch down and separate into 6 even portions to make 2 braids. Let it rest 10 minutes.
After 10 minutes, roll out into 14 inch lengths, place three lengths together and braid. Look at video for a visual.
Place on baking sheet and let it rise again till double, keeping it covered with a damp cloth.
Bake at 375°F for 18 minutes. Tap to make sure it’s ready. (It should sounds slightly hollow to the ear)
Feast your eyes, feast your mind and then just feast!