Roasted Red Pepper Bread

• 1-1/2 cups roasted sweet red peppers, drained
• 1 package (1/4 ounce) active dry yeast
• 2 tablespoons warm water (110u0b0 to 115u0b0)
• 1-1/4 cups grated Parmesan cheese, divided
• 1/3 cup warm 2% milk (110u0b0 to 115u0b0)
• 2 tablespoons butter, softened
• 1-1/4 teaspoons salt
• 3-1/4 to 3-3/4 cups all-purpose flour
• 1 large egg
• 1 tablespoon water
• 1-1/2 teaspoons coarsely ground pepper

1. Place red peppers in a food processor; cover and process until pureed. In a large bowl, dissolve yeast in warm water. Add the red peppers, 1 cup cheese, milk, butter, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide dough into 6 pieces. Shape each into a 18-in. rope. Place 6 ropes on a greased
4. and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour.
5. In a small bowl, combine egg and water; brush over braids. Sprinkle with pepper and remaining cheese. Bake at 350u0b0 for 18-22 minutes or until golden brown.

sweet red peppers, active dry yeast, water, parmesan cheese, milk, butter, salt, flour, egg, water, ground pepper

Taken from www.tasteofhome.com/recipes/roasted-red-pepper-bread/ (may not work)