Cook's Country Spicy Cheese Bread

These recipes represent our family recipes from my Granny Patwell, my brother John Patwell, sisters Jane Petrie and Joanne Hawkins, my wife,Terri Patwell and myself, Jeff Patwell. The oldest dated recipes are from 1923. Enjoy reading the recipes.

Bread

3 ¼ C all-purpose flour, (16 ¼ oz)

¼ C sugar, (1 ¾ oz)

1 tablespoon instant or rapid-rise yeast

1 ½ teaspoon red pepper flakes

1 ¼ teaspoon salt

½ C warm water (about 110°)

2 large eggs, plus 1 extra yolk

4 tablespoon unsalted butter, melted

6 oz Monterey Jack cheese, cut into ½" cubes, room temp.

6 oz provolone cheese, cut into ½" cubes, room temp.

Topping

1 large egg, lightly beaten

1 teaspoon red pepper flakes

1 tablespoon unsalted butter, softened

Directions at myrecipereviews.com

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