PEPPY PECAN BREAD

INGREDIENTS
1/2 cup warm water
2 packages dry yeast
1 3/4 cup lukewarm milk
3 tablespoons sugar
2 tablespoons shortening
1 tablespoon salt
7 to 7 1/2 cups flour
1 bell pepper, diced
1/2 cup pimento
1/2 cup chopped onion
2 cups grated cheese
3/4 cup chopped pecans


METHOD
Dissolve 2 packages yeast in 1/2 cup warm water. Mix milk, sugar, salt and shortening well. Add yeast. Add half the flour and mix well. Add the remaining flour a little at a time, mixing well after each addition. Add peppers, pimento, onions, cheese and pecans. Work in only enough flour to make handling easy. Knead until smooth. Place in a clean greased bowl. Let rise until double in bulk. Knead again for about 5 minutes. Divide dough into two equal parts. Shape into a loaf. Place in well-greased loaf pan. Bake at 350 degrees F for about 20-25 minutes, until nicely brown. Remove from oven and grease loaves with margarine. Delicious with barbecued meats or any kind of sandwiches. Jo Ann Zinsmeyer, Castroville, Texas


NOTE
First Place, Pecan Yeast Bread