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"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
This recipe is:
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Nutritional Facts 1 slice equals 183 calories, 10 g fat (2 g saturated fat), 35 mg cholesterol, 251 mg sodium, 17 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Peppery Cheese Bread in Taste of Home February/March 2009, p42
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Reviewed on Jan. 01, 2013 by ahmom
I cut this in 2, made into small biscuits
Reviewed on Aug. 18, 2011 by 5hungrykids
This bread was easy to make and very good. I used sour cream instead of plain yogurt since that is all I had. This had great flavor.
Reviewed on Feb. 22, 2011 by grammadebby
My family loved this bread the one time I made it. I did not have yogurt on hand so I substituded sour cream. It was so moist and delicious, I may just use sour cream when I make it again, soon! I also used sharp cheddar cheese. I would never call this bread bland.
Reviewed on Feb. 04, 2011 by enassar
I thought this recipe looked familiar. I've been making this bread since it appeared in a BH&G bread recipe booklet years ago. Same exact recipe word-for-word. I thought TOH recipes were supposed to be at least somewhat original. I'm very disappointed in the plagiarism.
Reviewed on Dec. 27, 2010 by pack1966
Today, I'm baking this bread AGAIN. Serving it w/ clam chowder. I'm not much of a baker, but this recipe is both easy and incredibly tasty. I'm so glad to have found it.
Reviewed on Dec. 07, 2010 by howdu
sorry, forgot the stars
My whole family liked this bread. It's also very good toasted for breakfast! I didn't have any yogurt, so I subbed low fat sour cream. It worked fine. The bread was tender and moist. I do recommend using sharp cheddar cheese. Next time I plan to make the batter into biscuits--the taste and texture reminded me of Red Lobster's garlic cheese biscuits. With just a few tweaks, bake and brush the tops with melted butter and garlic powder: yum!
Reviewed on Feb. 23, 2010 by dmarie1110
I have been making this bread since I first saw the recipe in Better Homes and Gardens in 1997. It's been a mainstay of my Easter table (I make it all year long as well) since then.
Reviewed on Feb. 14, 2010 by twodots
This bread is wonderful with soup or stew. I would not change a thing.
Reviewed on Dec. 13, 2009 by ladybug810
I've made this bread countless times since it appeared in the Feb/Mar '09 issue. Unlike some other reviewers, I have always had moist, flavorful results. I love this bread!! With all due respect to other viewers, with mustard, pepper, cheese and green onion, how can this not be flavorful? It is best eaten (and the most moist) right after it's had a chance to cool slightly, but is still delicious for the next few days. This recipe is a keeper, and it's made often at my house.
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