Coarse Black Pepper Cheese Bread Recipes

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CRACKED BLACK PEPPER CHEESE BREAD



Cracked Black Pepper Cheese Bread image

Make and share this Cracked Black Pepper Cheese Bread recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

2 1/2 cups all-purpose flour
1 tablespoon sugar
1 1/2-2 teaspoons cracked black pepper
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2 eggs, beaten
1 (8 ounce) carton plain yogurt
1/2 cup cooking oil
1/4 cup milk
1 tablespoon spicy brown mustard
1 cup shredded cheddar cheese
1/4 cup thinly sliced green onion

Steps:

  • Mix together first 6 ingredients in a large bowl.
  • Make a well in the center of the flour mixture; set aside.
  • In another smaller bowl, mix together eggs, yogurt, oil, milk, and mustard.
  • Add to the flour mixture; also add cheese and onions.
  • Mix just until moistened; batter will be lumpy.
  • Pour batter into a greased 8x4x2 inch loaf pan.
  • Bake at 350 degrees for 50-55 minutes or until tests done.
  • Cool in pan on a wire rack for 10 minute.
  • Remove bread from pan and this is best served warm.
  • This bread goes well with hearty stews and soups.

COARSE BLACK PEPPER-CHEESE BREAD



Coarse Black Pepper-Cheese Bread image

My family loves this bread! I like to serve it especially with soups and sometimes along with dinner. This is the bread I make when I don't use my bread machine. This recipe came from a good cook in our area that she shared in our local paper. The prep time includes the rising time, and I put 25 min. baking time, but start checking after 20 minutes. Thanks for trying this, I hope you enjoy it as much as we do!

Provided by peppermintkitty

Categories     Yeast Breads

Time 1h30m

Yield 2 loaves

Number Of Ingredients 10

4 1/2-5 cups flour
2 (1/4 ounce) packages yeast
2 tablespoons sugar
2 teaspoons salt
2 teaspoons fresh coarse ground black pepper
3/4 cup milk
1/4 cup shortening
3/4 cup water
1 egg
1 cup shredded cheddar cheese

Steps:

  • In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and pepper.
  • Mix well In a saucepan, heat milk, water and shortening until warm.
  • Add to flour mixture Add egg and beat at low speed until moistened.
  • Beat 3 minutes at medium speed.
  • By hand, add cheese and enough flour to make a firm dough.
  • Knead well on a floured surface until smooth and elastic, about 10 minutes.
  • Punch dough down, divide into 2 parts.
  • Shape into 2 round loaves.
  • Place on a greased baking sheet, cover and let rise in a warm oven until light and doubled, about 30 minutes.
  • Bake at 375 degrees for 20-25 minutes, until golden brown.
  • Cool on racks, Makes 2 loaves.

Nutrition Facts : Calories 1649.8, Fat 53.5, SaturatedFat 21.7, Cholesterol 165.1, Sodium 2769.2, Carbohydrate 236.8, Fiber 10.1, Sugar 13.7, Protein 52.4

ROASTED SAUSAGES, PEPPERS, AND ONIONS AND CHEESY BREAD WITH BLACK PEPPER



Roasted Sausages, Peppers, and Onions and Cheesy Bread with Black Pepper image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 12

2 1/2 pounds thin Italian sausage (the kind sold in swirl shapes, each swirl will weigh 1 1/4-pounds or so) hot and sweet varieties
Extra-virgin olive oil, for liberal drizzling plus 3 tablespoons, 3 turns of the pan
4 cloves garlic, 3 thinly sliced, 1 cracked from skin
1 red bell pepper, seeded and sliced 1/2-inch thick
1 green bell pepper, seeded and cut into 1/2-inch slices
1 large onion, 1/2-inch slices
1/4 cup tomato sauce, thinned out with water
Salt and pepper
1 loaf crusty semolina bread, split
1/2 cup grated Parmigiano-Reggiano
Coarse black pepper
2 tablespoons chopped flat-leaf parsley, a rounded palm full

Steps:

  • Preheat oven to 425 degrees F.
  • Place sausage rings on a baking sheet and liberally drizzle extra-virgin olive oil down over them. Place in hot oven and roast until casings are crisp and juices run clear, somewhere between 15 and 20 minutes. Remove from oven to rest sausages; switch on broiler.
  • While sausages roast, heat a skillet over medium heat with 3 tablespoons extra-virgin olive oil and sliced garlic. Simmer garlic in extra-virgin olive oil 2 to 3 minutes then add peppers and onions. Turn the heat up a notch, and cook until the vegetables are tender but the peppers still hold strong color, 5 to 6 minutes. Add thinned tomato sauce, salt, and pepper and reduce. Turn heat back to low and hold the veggies until the sausage comes out of the oven, a couple of minutes.
  • Toast the split bread, remove from oven, rub with cracked garlic, liberally drizzle with extra-virgin olive oil, and cover with cheese and lots of black pepper. Return to the broiler to brown cheese, 1 minute. Scatter parsley over the bread.
  • Cut bread into chunks and pile with peppers and onions then sausages. The bread will soak in the juices as you work through the sausage, peppers and onions.

CHEESY GARLIC-POTATO MONKEY BREAD



Cheesy Garlic-Potato Monkey Bread image

This savory monkey bread begins with a yeasted dough made with mashed potatoes, which helps make it the extra light and fluffy. Each round of dough is coated in garlic butter, cheese (Parmesan and white cheddar), and a generous dose of coarse black pepper. Think of it as cacio e pepe monkey bread. It's best served warm. The dough rises overnight in the refrigerator, which makes this recipe especially great when you're looking to plan ahead.

Provided by Erin Jeanne McDowell

Categories     breads, appetizer, side dish

Time 10h30m

Yield 8 to 10 servings

Number Of Ingredients 16

4 1/2 cups/576 grams all-purpose flour, plus additional for coating
1/2 cup/60 grams finely grated Parmesan
1/4 cup/55 grams light brown sugar
1 tablespoon garlic powder
2 teaspoons instant yeast
1 1/2 teaspoons kosher salt
6 tablespoons/85 grams unsalted butter (3/4 stick), at room temperature, plus more for greasing
3/4 cup/163 grams leftover mashed potatoes or 1 small russet potato, peeled, chopped and boiled
3/4 cup/180 milliliters warm water (about 95 degrees)
1 large egg plus 1 large egg yolk
Cooking spray, for greasing
1/2 cup/113 grams unsalted butter (1 stick)
5 garlic cloves, minced
1 cup/120 grams finely grated Parmesan
1 cup plus 2 tablespoons/128 grams shredded white cheddar
1 1/2 teaspoons coarsely ground black pepper

Steps:

  • Make the dough the day before you want to make the monkey bread: In the bowl of an electric mixer fitted with the dough hook attachment, combine the flour, Parmesan, sugar, garlic powder, yeast and salt on low speed to combine, 15 to 20 seconds.
  • Add the butter, mashed potato, water, egg and egg yolk. Mix on low speed for 4 minutes, then on medium speed until the dough is smooth, about 2 minutes.
  • Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let the dough rise at room temperature for 1 hour, then punch the dough down and refrigerate overnight.
  • When you're ready to make the bread, let the dough sit at room temperature for 45 minutes to 1 hour. Generously coat a 10-inch tube or Bundt pan with cooking spray.
  • Divide the dough into 24 even pieces (about 2-tablespoon-sized balls at 48 grams each). Round each piece into a ball using your hands. If the dough is too sticky to handle, use a little flour. (Try to use as little flour as possible, as it can make the dough tough.) Cover the dough with plastic wrap on your work surface, and let rest for 15 minutes while you prepare the filling.
  • Prepare the topping: In a small pot, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Transfer to a heatproof bowl and allow to cool for about 5 minutes.
  • In a medium bowl, toss the Parmesan, white cheddar and pepper to combine. Working with one piece of dough at a time, dip the dough into the garlic butter, then roll it in the cheese mixture to coat.
  • Transfer each ball to the prepared pan, arranging in even layers. Do not tightly pack. Drizzle the rolls with the leftover garlic butter and sprinkle with the remaining cheese.
  • Cover the pan with plastic wrap and let rise in a warm place until increased in volume, 35 to 45 minutes. (The dough won't fully double in size, but it will look puffy and risen.)
  • Toward the end of rise time, heat the oven to 375 degrees. Bake until the surface is golden-brown, 35 to 40 minutes. (It should have an internal temperature of 200 degrees. Be sure to take the temperature in the center portion of the dough.)
  • Let cool 10 to 15 minutes before unmolding. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 595, UnsaturatedFat 11 grams, Carbohydrate 55 grams, Fat 33 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 18 grams, Sodium 469 milligrams, Sugar 6 grams, TransFat 1 gram

PEPPER BREAD



Pepper Bread image

This recipe was passed on to me by my aunt; we used to beg for her to make this as children. The pepper is slight in comparison to the overall taste. The brushed egg yolk mixture gives the bread a crunchier outside and soft inside.

Provided by jbertsch

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 55m

Yield 12

Number Of Ingredients 11

3 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons coarse ground black pepper
2 (.25 ounce) packages fast-rising yeast
1 teaspoon salt
1 ¼ cups water
3 tablespoons soft margarine
1 egg
1 ½ cups all-purpose flour
1 egg yolk
1 tablespoon water

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a tube pan.
  • Stir together 3 cups of flour, the sugar, pepper, yeast, and salt together in a large bowl.
  • Heat water and margarine to 130 degrees F (54 degrees C) in a saucepan over low heat. Pour the hot water-margarine mixture into the flour; quickly stir a few strokes to combine. Stir in 1 egg, beat the mixture to form a loose batter, and stir in 1 1/2 cups of flour. Knead the dough on a floured work surface until smooth and elastic, about 4 minutes.
  • Divide the dough into 12 equal-sized pieces, form them into rolls, and place them into the bottom of the prepared pan. Set the pan into a sink of hot water (about 115 degrees F/46 degrees C) until the rolls have doubled in size, about 15 minutes. Beat egg yolk with 1 tablespoon of water until thoroughly combined; brush the dough with the beaten egg yolk mixture.
  • Bake in the preheated oven until golden brown, about 25 minutes.

Nutrition Facts : Calories 217 calories, Carbohydrate 38.6 g, Cholesterol 32.6 mg, Fat 4 g, Fiber 1.6 g, Protein 6.1 g, SaturatedFat 0.8 g, Sodium 233.7 mg, Sugar 2.3 g

ITALIAN CHEESE BREAD



Italian Cheese Bread image

This is one of my favorite recipes of all time! A delicious cheesy bread, fantastic warm or cold! Make this once and you'll make it time and time again. A very easy and impressive bread!

Provided by Dine Dish

Categories     Breads

Time 40m

Yield 1 loaf

Number Of Ingredients 6

1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1/2 cup grated parmesan cheese
2 teaspoons coarse black pepper
2 tablespoons melted butter or 2 tablespoons margarine
1 1/2 lbs rhodes frozen bread dough, defrosted (You can also use any homemade bread dough)

Steps:

  • In a warm oven, let dough rise until double.
  • Combine cheeses and pepper and set mixture aside.
  • Roll dough into a 10 x 16 inch square.
  • Spread melted butter over entire surface of the dough square.
  • Sprinkle the cheese/pepper mixture over prepared dough and roll up beginning at the 16 inch side.
  • Fold ends under and place on greased cookie sheet with seam side down.
  • With a sharp knife cut about 3-4 slants diagonally across the top.
  • Plcae in a warm oven and let rise until double again.
  • Heat oven to 375°F and bake for 20-25 minutes or until golden brown and loaf sounds hollow when tapped.
  • Slice and enjoy!
  • Many people enjoy dipping this bread in red sauce.

Nutrition Facts : Calories 1221.2, Fat 100, SaturatedFat 61.8, Cholesterol 312.2, Sodium 2333.9, Carbohydrate 8.7, Fiber 1.1, Sugar 2.2, Protein 72.9

UNA'S CHEDDAR BEER BREAD



Una's Cheddar Beer Bread image

A tender beer bread with a rich cheesy taste reminiscent of cheese nips. Excellent plain, in sandwiches, or toasted.

Provided by ZZOAOZZ

Categories     Bread     Yeast Bread Recipes

Time 1h

Yield 24

Number Of Ingredients 15

1 (12 fluid ounce) can or bottle premium lager
2 tablespoons margarine
2 tablespoons milk
4 cups all-purpose flour
2 teaspoons salt
2 tablespoons sugar
4 teaspoons yeast
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried marjoram
½ teaspoon dried basil
8 ounces reduced-fat extra-sharp Cheddar cheese
2 tablespoons margarine, melted

Steps:

  • Grease two 9x5-inch loaf pans.
  • In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the center of the flour, and sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper, onion, garlic, and herbs. Begin the dough cycle.
  • Meanwhile, slice the cheese into pea-size crumbles. Avoid using shredded cheese, as it may clump. Once the dough forms into a sticky ball, gradually add the cheese crumbles.
  • As the cycle continues and the cheese fully incorporates into the dough, the ball should still be somewhat soft and sticky. If it is too dry, add a bit of milk.
  • When the cycle has completed, punch down the dough, and divide it in half. Place each half into a greased loaf pan, and allow the dough to rise, about 45 to 60 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow sound when thumped. Immediately turn out onto a cooling rack, and brush with melted margarine. Cool completely before cutting.

Nutrition Facts : Calories 123.6 calories, Carbohydrate 18.3 g, Cholesterol 3.4 mg, Fat 2.9 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 282.3 mg, Sugar 1.3 g

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Top Asked Questions

What kind of cheese is in Cheddar and black pepper bread?
This cheddar and black pepper bread is loaded with cheddar cheese, both in the dough, and swirled throughout the loaf. I used a mixture of sharp white cheddar cheese and medium cheddar for this loaf, and this bread was delicious.
How to make homemade peppers and egg bread?
Directions In a small skillet, saute peppers in 1 tablespoon oil for 15 minutes or until tender; set aside. In a large bowl, dissolve the yeast and sugar in warm water; let stand for 5 minutes. Punch dough down; spoon into two greased 8x4-in. Beat water and remaining egg; brush over loaves.
How do you make soft bread with egg yolk and pepper?
The pepper is slight in comparison to the overall taste. The brushed egg yolk mixture gives the bread a crunchier outside and soft inside. Preheat oven to 375 degrees F (190 degrees C). Grease a tube pan. Stir together 3 cups of flour, the sugar, pepper, yeast, and salt together in a large bowl.
What is the best way to make bread in the oven?
Directions 1 Preheat oven to 375 degrees F (190 degrees C). Grease a tube pan. ... 2 Stir together 3 cups of flour, the sugar, pepper, yeast, and salt together in a large bowl. 3 Heat water and margarine to 130 degrees F (54 degrees C) in a saucepan over low heat. ... More items...

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