Ingredients
1-1/2 cups roasted sweet red peppers, drained1 package (1/4 ounce) active dry yeast2 tablespoons warm water (110° to 115°)1-1/4 cups grated Parmesan cheese, divided1/3 cup warm 2% milk (110° to 115°)2 tablespoons butter, softened1-1/4 teaspoons salt3-1/4 to 3-3/4 cups all-purpose flour1 large egg1 tablespoon water1-1/2 teaspoons coarsely ground pepper
Preparation
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.
Turn onto a floured surface; knead until smooth and elastic, 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.
Punch dough down. Turn onto a lightly floured surface; divide dough into 6 pieces. Shape each into an 18-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour.
In a small bowl, combine egg and water; brush over braids. Sprinkle with pepper and remaining cheese. Bake at 350° for 18-22 minutes or until golden brown.
