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Pepper Cheese Bread

 Pepper Cheese Bread
This yummy bread recipe makes two loaves, perfect for serving a crowd! —Jan Woodall, Indianapolis, Indiana
24 ServingsPrep: 40 min. + rising Bake: 25 min. + cooling

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

Directions

  • In a small skillet, saute peppers in 1 tablespoon oil for 15 minutes
  • or until tender; set aside.
  • 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.

2 of 2

Pepper Cheese Bread (continued)

Directions (continued)

  • Punch dough down; spoon into two greased 8-in. x 4-in. loaf pans.
  • Cover and let rise until doubled, about 1 hour.
  • 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).
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.