I made a very similar bread this past Thanksgiving and Christmas. I've been thinking I invented something new, but the the KAF test kitchen is already there. In mine, I stirred in a cup of grated zucchini and a very loosely packed cup of chopped green pepper. I served it hot with homemade corn chowder. I cooked a lot of things over the holidays, but the cheddar cheese bread is still starting conversations. It was really a hit. I used a Grafton (also Vermont) aged-three-years cheddar. The bread was so moist. I was nervous about it because there was so much moisture in the peppers and the zucchini. But I said a little prayer first, and then it slid out of the pan and stayed together long enough to cut it. Scary but fun! And the aroma! This sounds delicious - I love a super-moist, crumbly bread to serve with hot soup. Just feels like the perfect pairing. Thanks for sharing your ideas here - PJH

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