Shred cheese with medium shredding disc and set aside.
Remove disc and insert dough blade in processor.
Stir yeast and sugar into warm water and let stand until
foamy.
In processor bowl, add flour, pepper, salt, butter
and pepper sauce. Process 20 seconds, scraping once.
With machine running, pour in yeast mixture through
small feed tube followed by ice water in a steady stream,
only as fast as the flour absorbs it until dough cleans
the side of bowl, (25-30 seconds). Add cheese and process
dough for 60 seconds to complete the kneading.
Shape dough into a ball. Place in a lightly floured
or oiled plastic bag. Squeeze out air and close end
with a wire twisty, allowing space for dough to rise.
Let rise until dough has doubled, about 1 hour.
Remove twisty and punch down dough. *Shape into 2 greased
8x4 inch loaf pans. Cover with oiled plastic wrap. Allow
to rise again until 1-1/2 inches above rim, (about 1
hour).
Bake in preheated 375° oven on middle rack for 30-35
minutes, or until browned and hollow when tapped. Remove
to wire rack to cool.
Makes 2 1 lb. loaves
TIP - SHAPING A SHEAF OF WHEAT
Divide halved dough into 8 equal pieces.
Roll 6 pieces into 6 12-inch ropes.
Roll 1 piece into 8-inch rope.
Roll remaining piece into 13-inch rope and place
it on greased baking sheet crosswise.
Place 6 12-inch ropes next to each other lengthwise
and on top of the 13-inch rope so that the 13-inch
rope is above center of the 6 ropes.
Place the 8-inch rope on top and in middle of 6 ropes.
Gently wrap 7 ropes with 13-inch rope and loosely
twist or overlap ends.
Using scissors, snip tops of 7 ropes to resemble
wheat and separate slightly.
(Tops of ropes are above the horizontal rope.)
Brush with beaten egg and sprinkle tops with rolled
oats.
Cover with oiled plastic wrap and allow to rise until
doubled in size, about 30 minutes.
Preheat oven to 375° , uncover and bake for 15-20
minutes or until golden brown and sounds hollow when
tapped on bottom. Remove to wire rack to cool.
TO SHAPE THE BRAID – Just like braiding
someone’s hair.
Cut remaining half into 3 equal pieces. Roll out
the pieces until their equal length.
Place them side by side, leaving an inch between
each. Take the outside strands and alternately place
them over the middle strand. Each time you move an
outside strand over the middle one, it becomes the
middle strand. Pinch ends together and turn under.
Place on greased baking sheet. Cover with oiled plastic
wrap and allow to rise until doubled in size, about
30 minutes.
Preheat oven to 375° , uncover and bake for 15-20
minutes or until golden brown and sounds hollow when
tapped on bottom. Remove to wire rack to cool.
TO BRAID FROM CENTER:
Roll out the pieces and lay them across each other
at their midpoints so they look like a 6 pointed star.
Starting with the strand on the bottom, weave each
side alternately over the center strand until you
get to the end. Pinch the ends together and turn under.
Repeat on other side. Place on greased baking. Cover
with oiled plastic wrap and allow
to rise until doubled in size, about 30 minutes.
Follow above baking directions
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