Pepper Cheese Bread Recipe
Pepper Cheese Bread Recipe photo by Taste of Home

Pepper Cheese Bread Recipe

Publisher Photo
This yummy bread recipe makes two loaves, perfect for serving a crowd! —Jan Woodall, Indianapolis, Indiana
TOTAL TIME: Prep: 40 min. + rising Bake: 25 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 40 min. + rising Bake: 25 min. + cooling
MAKES: 24 servings

Ingredients

  • 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 (6 ounces) shredded cheddar cheese
  • 3 eggs
  • 4-1/2 cups all-purpose flour
  • 1/2 cup toasted wheat germ
  • 1 tablespoon water

Nutritional Facts

1 slice equals 143 calories, 3 g fat (2 g saturated fat), 35 mg cholesterol, 205 mg sodium, 22 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. In a small skillet, saute peppers in 1 tablespoon oil for 15 minutes or until tender; set aside.
  2. 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.
  3. Punch dough down; spoon into two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour.
  4. Beat water and remaining egg; brush over loaves. Bake at 375° for 25-30 minutes or until golden brown. Yield: 2 loaves (12 slices each).
Originally published as Pepper Cheese Bread in Taste of Home October/November 2000, p44

Nutritional Facts

1 slice equals 143 calories, 3 g fat (2 g saturated fat), 35 mg cholesterol, 205 mg sodium, 22 g carbohydrate, 1 g fiber, 6 g protein.

Reviews for Pepper Cheese Bread

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 5, 2013

great! enjoyed by all.

MY REVIEW
Reviewed Sep. 29, 2013

This was quick and easy and tasted excellent with bean soup. I used rapid rise yeast so only had to raise it once and replaced wheat germ with cornmeal because that was what was on hand.

MY REVIEW
Reviewed Sep. 29, 2013

Delicious bread. Perfect to be served with soup & salad.

MY REVIEW
Reviewed Sep. 27, 2013

I used whole wheat flour instead of wheat germ. I also sautéed about 8small jalapeños instead of green peppers. The bread was delicious. Will definitely make this again.

MY REVIEW
Reviewed Sep. 26, 2013

My family loves it....

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