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

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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


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


  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

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rufgator 28409
Reviewed Nov. 5, 2013

"great! enjoyed by all."

carol_ds 33435
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."

sddeck 81696
Reviewed Sep. 29, 2013

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

ashdel 28408
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."

brudus 87559
Reviewed Sep. 26, 2013

"My family loves it...."

piehlar 32350
Reviewed Sep. 25, 2013

"This recipe really showcases the flavors of the green peppers and cheddar cheese. I like to use sharp cheddar. When we have a bumper crop of peppers, this is a delicious way to use them."

babs14075 87558
Reviewed Sep. 25, 2013

"Can this be made in a bread machine?"

poconopat 42139
Reviewed Sep. 25, 2013

"Is the wheat germ really necessary? What does it add? Can I substitute more flour or other ingredient?"

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