Contest-Winning Peppery Cheese Bread Recipe
- 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
- 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).
1 slice: 183 calories, 10g fat (2g saturated fat), 35mg cholesterol, 251mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 5g protein.
Reviews for Contest-Winning Peppery Cheese Bread
"I cut this in 2, made into small biscuits"
"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."
"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!"
"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."
"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."
"I have never written a recipe review before now but am compelled to write because I'm baffled this was a Grand Prize winner! This was so bland and dry. My husband, who never complains about my cooking, said to throw out the remainder of the bread. Sorry."
"Made into biscuits and they were great. Use a sharp cheese, the sharper the better flavor (quality counts in this recipe)."
"I think that this bread is very bland and tasteless.CG"
"Loved the bread. Maybe the reason "redcow" didn't care for it as much is because she didn't use the green onions. Probably makes all the difference.chilipepper99"
" I made this bread this morning before church. Since I didn't have green onions, I minced some sweet onion as a substitution. My daughter and I thought it needed some more "spice". Other than the strong pepper flaver, it was rather tasteless. Maybe another time, I will dice up some of my pickled hot peppers to add to the batter.
"I was just looking through my new TOH magazine and this recipe jumped out at me. I think the whole issue is loaded with top-notch recipes this time and this bread recipe is first on my list.Keep up the great work! Tippytoes"
"Oh Gracious! I just made this bread (02-01-09, 3 p.m.) and ate a slice as soon as it was only slightly cool. It is DELICIOUS!!! I'm not much of a baker, never had much success, but this recipe is a KEEPER. My plan was to have bread for lunch sandwiches next week, but I may need to make another loaf this evening to serve w/ suppers next week. I am not used to bread successes, lol."