- 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
- 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.
- Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).
Reviews forContest-Winning Peppery Cheese Bread
"I cut this in 2, made into small biscuits"
"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."