There is something beautiful about making something that someone you love has made for you. Each fall, we make homemade apple cider that we press from our own apples and my absolute favorite part of that experience? Chonion Pepper Bread. It is the food that says to me, "Awww, you want to eat this. This is what home tastes like." And it dooooooes haha This bread is chock full of yumminess. My dear friend J'lene makes it each year and recently she sent me the recipe. Try it and let me know what you think!
Chonion Pepper Bread
(makes 2 loaves - though I make it in two casserole dishes)
1. In a large bowl, stir yeast into water to soften. Add salt, honey, eggs, whole wheat flour and 1 cup unbleached flour. Beat vigorously for two minutes. (I did mine for roughly half the length of this song, which I love)
2. Add peppers, onion, garlic, and cheese. Stir until combined. (I cut half of each – a red, yellow, and green pepper – and used a little less than what I had cut up. The multiple colors makes this bread especially beautiful for showiness or entertainment.)
3. Gradually add flour, ¼ cup at a time (I ignored that part haha, adding about half a cup at a time), until the dough begins to pull away form the side of the bowl
4. Turn dough out onto a floured (or oiled) work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough (The dough will be a little stickier than regular bread dough. The elasticity will be on the stickier side.)
5. 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 one hour.
6. Turn dough out onto a lightly oiled work surface and divide in half. Shape each into a round ball and place on a parchment lined baking sheet. Cover with your tightly woven towel and let rise until almost doubled, about 45 minutes
7. About 10 minutes before baking, preheat oven to 375 degrees
8. Just before baking, brush each loaf lightly with the glaze and sprinkle (generously. Seriously, this is the best part of the finished product) with coarse salt
9. Bake for 35+ minutes (the original recipe calls for 25 minutes and that was definitely NOT long enough. Mine was probably even over 35 minutes. The top gets brown because of the glaze. Watch for undercooking. This bread is better overcooked than under) or until the loaves reach 190 degrees
10. Immediately (it means business here) remove bread from baking sheets and cool on a rack.
Chonion Pepper Bread
(makes 2 loaves - though I make it in two casserole dishes)
2 scant tablespoons or 2 (1/4-ounce) package active dry yeast
2 ½ cups warm water (about 110 degrees) (just warm enough to feel warm to your skin)
2 teaspoons salt
2 Tablespoons honey
3 large eggs
2 cups whole wheat flour
4 ½ to 5 ½ cups unbleached flour
1 ½ cups seeded and coarsely chopped bell peppers* (I did 2 cups or more)
1 cup coarsely chopped onion
4 cloves finely chopped garlic
2 cups ¼ -inch cubed sharp cheddar cheese (Mine was grated and I didn’t like that so I’d suggest sticking to the
cubed idea)
Glaze: 1 egg beaten with 1 tablespoon cold water
Coarse salt (this is my favorite)
1. In a large bowl, stir yeast into water to soften. Add salt, honey, eggs, whole wheat flour and 1 cup unbleached flour. Beat vigorously for two minutes. (I did mine for roughly half the length of this song, which I love)
2. Add peppers, onion, garlic, and cheese. Stir until combined. (I cut half of each – a red, yellow, and green pepper – and used a little less than what I had cut up. The multiple colors makes this bread especially beautiful for showiness or entertainment.)
3. Gradually add flour, ¼ cup at a time (I ignored that part haha, adding about half a cup at a time), until the dough begins to pull away form the side of the bowl
4. Turn dough out onto a floured (or oiled) work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough (The dough will be a little stickier than regular bread dough. The elasticity will be on the stickier side.)
5. 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 one hour.
6. Turn dough out onto a lightly oiled work surface and divide in half. Shape each into a round ball and place on a parchment lined baking sheet. Cover with your tightly woven towel and let rise until almost doubled, about 45 minutes
7. About 10 minutes before baking, preheat oven to 375 degrees
8. Just before baking, brush each loaf lightly with the glaze and sprinkle (generously. Seriously, this is the best part of the finished product) with coarse salt
9. Bake for 35+ minutes (the original recipe calls for 25 minutes and that was definitely NOT long enough. Mine was probably even over 35 minutes. The top gets brown because of the glaze. Watch for undercooking. This bread is better overcooked than under) or until the loaves reach 190 degrees
10. Immediately (it means business here) remove bread from baking sheets and cool on a rack.
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