Contest-Winning Peppery Cheese Bread Recipe
Contest-Winning Peppery Cheese Bread Recipe photo by Taste of Home

Contest-Winning Peppery Cheese Bread Recipe

Publisher Photo
"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
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 16 servings

Ingredients

  • 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 eggs
  • 1 cup (8 ounces) reduced-fat plain yogurt
  • 1/2 cup canola oil
  • 1/4 cup 2% milk
  • 1 tablespoon spicy brown mustard
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 green onions, thinly sliced

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.

Directions

  1. 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.
  2. Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).
Originally published as Peppery Cheese Bread in Taste of Home February/March 2009, p42

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.

Reviews for Contest-Winning Peppery Cheese Bread

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Jan. 1, 2013

"I cut this in 2, made into small biscuits"

MY REVIEW
Reviewed Aug. 18, 2011

"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."

MY REVIEW
Reviewed Feb. 22, 2011

"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."

MY REVIEW
Reviewed Feb. 4, 2011

"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."

MY REVIEW
Reviewed Dec. 27, 2010

"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."

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