Peppery Cheese Bread Recipes

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CONTEST-WINNING PEPPERY CHEESE BREAD



Contest-Winning Peppery Cheese Bread image

This is my daughter Kendra's favorite savory quick bread. When the warm, moist bread hits your palate, it's just heavenly! This bread never lasts long in our house. -Sharon Boren, Salem, Oregon

Provided by Taste of Home

Time 1h

Yield 1 loaf (16 slices).

Number Of Ingredients 13

2-1/2 cups all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons coarsely ground pepper
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, room temperature
1 cup reduced-fat plain yogurt
1/2 cup canola oil
1/4 cup 2% milk
1 tablespoon spicy brown mustard
1 cup shredded cheddar cheese
2 green onions, thinly sliced

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, whisk the eggs, yogurt, oil, milk and mustard. Stir into dry ingredients just until moistened. Fold in cheese and onions., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 183 calories, Fat 10g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 251mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

PEPPER CHEESE BREAD



Pepper Cheese Bread image

This is absolutely the best pepper cheese bread recipe I have ever found. It came from Betty Crocker years ago when they did their recipe boxes back in the 70's. It is baked in 1 lb. coffee cans. My mom had the lime green recipe box when I was a kid, but lost it. Betty Crocker was kind enough to find me the actual recipe card for this and sent it to me. So enjoy!

Provided by rayna_reagon

Categories     Yeast Breads

Time 1h40m

Yield 2 loaves, 6-8 serving(s)

Number Of Ingredients 10

1/4 ounce active dry yeast
1/4 cup hottest tap water
2 2/3 cups gold medal flour
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
1 egg
1 cup shredded cheddar cheese
1/2 teaspoon pepper

Steps:

  • Grease two 1-lb. coffee cans.
  • In large mixer bowl, dissolve yeast in hot water.
  • Add 1 1/3 cups of the flour, the sugar, salt, soda, sour cream and egg.
  • Blend 1/2 minute on low speed, scraping bowl constantly. Beat on high speed for 2 minutes scraping bowl occasionally.
  • Stir in remaining flour, the cheese and pepper thoroughly.
  • Divide batter between cans. Let rise in warm place 50 minutes. (Batter will rise slightly but will not double).
  • Heat oven to 350°F.
  • Bake for 40 minutes or until golden brown. Immediately remove from cans. Cool slightly before slicing.
  • *If using self-rising flour, omit salt and soda.

Nutrition Facts : Calories 392.6, Fat 15.7, SaturatedFat 9.3, Cholesterol 71.9, Sodium 590.9, Carbohydrate 49.1, Fiber 1.8, Sugar 4.6, Protein 13.2

PEPPER, ROSEMARY, AND CHEESE BREAD



Pepper, Rosemary, and Cheese Bread image

Categories     Bread     Bake     Parmesan     Rosemary     Bell Pepper     Gourmet

Yield Makes 2 loaves

Number Of Ingredients 9

a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
3 1/2 to 4 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons salt
1 tablespoon dried rosemary, crumbled fine
1 teaspoon freshly ground pepper
2 tablespoons olive oil
1 cup freshly grated Parmesan (about 3 ounces)
1 cup grated provolone (about 1/4 pound)
2 red bell peppers, roasted (procedure follows) and chopped fine

Steps:

  • In a large bowl proof the yeast in 1 1/3 cups warm water for 5 minutes, or until the mixture is foamy. Stir in 3 1/2 cups of the flour, the salt, the rosemary, the pepper, the oil, the cheeses, and the bell peppers and stir the mixture until it is combined well. Knead the dough on a floured surface, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking, for 8 to 10 minutes, or until it is smooth and elastic, transfer it to a lightly oiled bowl, turning it to coat it with the oil, and let it rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk. Punch down the dough, halve it, and shape each piece into a loaf, about 14 inches long. Transfer the loaves to a lightly oiled baking sheet and let them rise, covered with a kitchen towel, for 45 minutes, or until they are almost double in bulk. Bake the loaves in the middle of a preheated 450°F. oven for 30 to 35 minutes, or until they are golden, transfer them to a rack, and let them cool.
  • To roast peppers:
  • Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)

PEPPER CHEESE BREAD



Pepper Cheese Bread image

This yummy bread recipe makes two loaves, perfect for serving a crowd! -Jan Woodall, Indianapolis, Indiana

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 slices each).

Number Of Ingredients 13

1-1/2 cups finely diced green peppers
3 tablespoons olive oil, divided
2 tablespoons active dry yeast
1/2 cup warm water (110° to 115°)
1 teaspoon sugar
1 cup 2% milk
2 tablespoons honey
1-1/2 teaspoons salt
1-1/2 cups shredded cheddar cheese
3 large eggs
4-1/2 cups all-purpose flour
1/2 cup toasted wheat germ
1 tablespoon water

Steps:

  • 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. In a large saucepan, heat the milk, honey, salt and remaining oil to 110°-115°. Remove from the heat; stir in the cheese. Stir in 2 eggs and reserved peppers; add to yeast mixture. Add 2 cups flour and wheat germ; beat until smooth. Sir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; spoon into two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Beat water and remaining egg; brush over loaves. Bake at 375° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 143 calories, Fat 3g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 205mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

PEPPER JACK CHEESE QUICK BREAD



Pepper Jack Cheese Quick Bread image

In 10 minutes, you can have this savory quick bread baking in the oven. The zesty aroma and flavor is unbeatable.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h30m

Yield 16

Number Of Ingredients 9

2 cups Gold Medal™ all-purpose flour
1 cup shredded Monterey Jack cheese with jalapeño peppers (4 ounces)
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup butter or margarine, melted
2 eggs, slightly beaten

Steps:

  • Heat oven to 350°. Lightly grease bottom only of loaf pan, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with shortening or spray bottom with cooking spray.
  • Stir together flour, cheese, sugar, baking powder, baking soda and salt in medium bowl. Stir in remaining ingredients just until moistened (batter will be lumpy). Spread in pan.
  • Bake 35 to 45 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; run knife around edges of pan to loosen. Remove from pan to wire rack. Cool 30 minutes before slicing.

Nutrition Facts : Calories 125, Carbohydrate 13 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Slice, Sodium 220 mg

JALAPENO CHEESE BREAD



Jalapeno Cheese Bread image

A rich and spicy bread!

Provided by DeeDee Henderson

Categories     Bread     Yeast Bread Recipes

Yield 30

Number Of Ingredients 8

8 cups all-purpose flour
4 cups shredded Cheddar cheese
¾ cup minced jalapeno peppers
½ cup white sugar
1 ½ teaspoons salt
2 cups hot water
3 (.25 ounce) packages active dry yeast
4 tablespoons vegetable oil

Steps:

  • In a very large bowl, combine 7 cups of flour, cheese, jalapenos, 7 tablespoons sugar and the salt; mix well.
  • In a separate bowl, combine the water, yeast and remaining 1 tablespoon sugar. Let sit about 10 minutes; stir until all yeast is dissolved.
  • Add the oil to the liquid mixture, stirring . Add half of the liquid mixture to the flour mixture. Mix with hands to moisten flour as much as possible. Add remaining liquid mixture to dough and mix until flour is thoroughly incorporated.
  • Turn onto a lightly floured surface and knead by hand until smooth and elastic to the touch, about 15 minutes, gradually adding only enough additional flour to keep dough from sticking.
  • Place in a large greased bowl and invert dough so top is greased; cover with a dry towel and let stand in a warm place (90 - 100F) until doubled in size, about 1 hour. Punch down dough.
  • To Make Bread: Divide dough into 3 equal portions. Form each into a ball, then stretch out dough with both hands and tuck edges under to form a smooth surface. Pop any large air bubbles by pinching them. Form into loaves. (Note: I like to use a rolling pin and roll out dough, which pops all bubbles easily and quickly.) Place in 3 greased 8 1/2 x 4 1/2 inch loaf pans. Cover with towel again and allow to rise until almost doubled in size, about 45 minutes to 1 hour.
  • Bake at 325 degrees F (165 degrees C) until dark brown and done, about 1 hour, rotating the pans after 25 minutes for more even browning. Remove from pan as soon as bread will easily lift out, after about 5 to 10 minutes. Let cool about 1 hour before slicing.

Nutrition Facts : Calories 213.9 calories, Carbohydrate 29.4 g, Cholesterol 15.8 mg, Fat 7.2 g, Fiber 1.1 g, Protein 7.5 g, SaturatedFat 3.5 g, Sodium 210.9 mg, Sugar 3.6 g

QUICK CHEESE AND PEPPER BREAD



Quick Cheese and Pepper Bread image

I have been making this bread for several years. Pair it with a bowl of homemade chili or soup and you have a wonderful meal for those cold winter days. This bread really is quick and easy and can easily be made by beginners.

Provided by Jellyqueen

Categories     Quick Breads

Time 55m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 10

2 cups bread flour (I like King Arthur)
4 ounces shredded sharp cheddar cheese or 4 ounces cheddar cheese
1 teaspoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1 cup buttermilk
1/3 cup margarine or 1/3 cup butter, melted
2 eggs

Steps:

  • Heat oven to 350°F.
  • Grease button only of 9x5 inch loaf pan.
  • Lightly spoon flour into measuring cup, level off.
  • In medium bowl, combine flour, cheese, sugar, baking powder, baking soda, salt and pepper; mix well.
  • In small bowl, combine buttermilk, margarine and eggs; blend well.
  • Add to dry ingredients stirring just until dry ingredients are moistened.
  • Pour into greased pan.
  • Bake at 350°F for 35 to 45 minutes or until toothpick inserted in center comes out clean.
  • Cool in pan 15 minutes; remove.
  • Cool completely on wire rack.
  • Wrap; store in refrigerator.

Nutrition Facts : Calories 135.6, Fat 7, SaturatedFat 2.6, Cholesterol 31.3, Sodium 237, Carbohydrate 13.2, Fiber 0.4, Sugar 1.1, Protein 4.7

ITALIAN CHEESE BREAD



Italian Cheese Bread image

A strong tasting cheese bread.

Provided by roger russell

Categories     Bread     Yeast Bread Recipes

Yield 12

Number Of Ingredients 9

1 ¼ cups warm water
3 cups bread flour
½ cup shredded pepperjack cheese
2 teaspoons Italian seasoning
1 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
2 tablespoons brown sugar
1 ½ teaspoons salt
2 teaspoons active dry yeast

Steps:

  • Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
  • Select White Bread or Basic cycle. Start.

Nutrition Facts : Calories 37 calories, Carbohydrate 3 g, Cholesterol 6.6 mg, Fat 2.1 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 1.1 g, Sodium 337.9 mg, Sugar 2.2 g

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