Pepper Cheese Bread Recipe

5 8 9
Pepper Cheese Bread Recipe
Pepper Cheese Bread Recipe photo by Taste of Home
Publisher Photo

Pepper Cheese Bread Recipe

Read Reviews
5 8 9
Publisher Photo
This yummy bread recipe makes two loaves, perfect for serving a crowd! —Jan Woodall, Indianapolis, Indiana
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 25 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 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.
Punch dough down; spoon into two greased 8x4-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).
Originally published as Pepper Cheese Bread in Taste of Home October/November 2000, p44

Nutritional Facts

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

  • 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
  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 8x4-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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPepper Cheese Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
rufgator User ID: 7219111 28409
Reviewed Nov. 5, 2013

"great! enjoyed by all."

MY REVIEW
carol_ds User ID: 5398876 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."

MY REVIEW
sddeck User ID: 7279512 81696
Reviewed Sep. 29, 2013

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

MY REVIEW
ashdel User ID: 780897 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."

MY REVIEW
brudus User ID: 6293225 87559
Reviewed Sep. 26, 2013

"My family loves it...."

MY REVIEW
piehlar User ID: 4350572 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."

MY REVIEW
babs14075 User ID: 6497743 87558
Reviewed Sep. 25, 2013

"Can this be made in a bread machine?"

MY REVIEW
poconopat User ID: 6903766 42139
Reviewed Sep. 25, 2013

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

Loading Image