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Cheese and peppers are one of of my favorite combos, which made this bread a must-try in Kneadlessly Simple. The recipe suggests using white cheddar but I opted for yellow and was glad I did. The bright orange splotches made the interior of the bread look much more interesting.
Like other breads in this book, the bread was heavy for its size, not a light and fluffy loaf by any stretch of the imagination. There also wasn't much oven-spring—something to keep in mind when you're judging when to put the dough in the oven.
The chiles I used were fairly mild rather than super-hot, but if you're heat-squeamish the book suggests using pimiento instead, or I'd suggest fire-roasted red peppers.
This bread would be great with chili or soup and makes an interesting sandwich bread as well. It was perfect for a scrambled-egg sandwich.
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About the baker: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.
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