WHAT YOU WILL NEED

• 7 cups King Arthur Flour
• 1 ½ tbsp yeast
• 1 ½ tbsp kosher salt
• ¾ cup julienne sliced sun-dried tomatoes
• 1 ½ tsp garlic & herb seasoning (or Italian seasoning)
• 3 cups warm water
• 2 ½ cups shredded Yancey’s Pepperoni Cheddar Cheese

For the Topping:

• 3 tbsp unsalted butter, melted
• ¾ cup shredded Yancey’s Pepperoni Cheddar Cheese
  

WHAT TO DO

1. Preheat conventional oven to 375º F. Lightly spray (3) 6-inch cake pans with vegetable oil spray
2. In a Kitchenaid 6 qt mixing bowl, combine flour, yeast, salt, tomatoes, garlic & herb seasoning and shredded Yancey’s Pepperoni Cheddar Cheese
3. Add warm water to dry ingredients and mix with paddle attachment until combined
4. Remove dough from mixing bowl and place in a 4 qt covered container. Allow dough to rest at room temperature for a minimum of 4 hours and then refrigerate overnight
5. Pull dough and divide into equal portions and place in 6-inch pans. Let rest at room temperature for 2 hours
6. Brush breads with butter and sprinkle Yancey’s Apple Pie Cheddar Cheese on top
7. Place in oven. Do not open oven doors for 1 hour. Breads will be done when timer reaches 80 minutes
   

Yield:  3 Loaves

Prep time: 15 Minutes

Rest Time: 18 Hours

Cook Time: 1 Hour & 20 Minutes

Total Time: 1 Day