Pepper Cheese Bread

1½ teaspoon active dry yeast 

1¾ cups warm milk (105-115°F)

4 cups all-purpose flour

1½ teaspoons salt

2 TBSP sugar

¼ cup olive oil

2 TBSP chopped fresh green pepper

¼ tsp cayenne pepper

½ tsp black pepper

¼ tsp white pepper

5 ounces coarsely grated extra-sharp Cheddar (1 1/2 cups or a bit more)

1½ ounces finely grated Parmesan (3/4 cup)

1 large egg

½ cup barley flour (I added this to thicken the dough)

Make this one in the oven, not in the bread machine.

• Put yeast and warm milk in the mixing bowl. Let it set for 5 minutes.
• Add flour, salt, oil. Mix at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. Add jalapeño, most of the Cheddar, and ½ cup of the Parmesan and mix until combined.
• Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour. Cover bowl with a clean kitchen towel (not terry cloth) to keep a crust from forming and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 2 1/2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)
• Turn dough out onto a well-floured surface and gently form into a roughly 11- by 8-inch rectangle with floured hands.
• Put dough, seam side down, in an oiled 9- by 5-inch loaf pan. Cover pan with same clean kitchen towel and let dough rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly, 1 to 1 1/4 hours.
• Turn bread to a well-floured board or counter. Divide into two pieces for bread pans, or more pieces for smaller loafs.
• Put oven rack in middle position and preheat oven to 400°F.
• Brush each loaf with egg, then sprinkle a little Cheddar and the remaining 1/4 cup Parmesan down center of loaf.
• Bake until bread is golden and sounds hollow when tapped on bottom, 50 minutes to 1 hour. 
• You may want to return bread (not in pan) to oven and turn on its side, then bake 10 minutes more to crisp crust. Cool completely on a rack, about 1 1/2 hours.