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

Peppery Cheese Bread Recipe

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"Savory slices of these round loaves will complement a meal," Sue Braunschweig of Delafield, Wisconsin suggests.
TOTAL TIME: Prep: 10 min. + rising Bake: 45 min.
MAKES:16 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. + rising Bake: 45 min.
MAKES: 16 servings


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup (8 ounces) sour cream
  • 1 egg, beaten
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2-1/3 to 2-1/2 cups all-purpose flour
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 teaspoon pepper

Nutritional Facts

1 serving (1 slice) equals 134 calories, 5 g fat (3 g saturated fat), 31 mg cholesterol, 202 mg sodium, 16 g carbohydrate, 1 g fiber, 4 g protein.


  1. Dissolve yeast in water. Add the sour cream, egg, sugar, salt and 2/3 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Fold in cheese and pepper. Do not knead. Divide in half. Place in a greased 8-in. x 4-in. loaf pan. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350° for 35-40 minutes. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
Originally published as Peppery Cheese Bread in Taste of Home April/May 1995, p45

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Reviewed Mar. 9, 2011

"very nice bread that is easy to mix up in the morning. Took into work and it was devoured. Will definitely make again."

Reviewed Jan. 14, 2011

"Love this bread! So easy to make. Taste is great. Leftovers lightly toasted and spread with a small amount of butter, delicious. Will make again."

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