Peppery Cheese Bread Recipe

5 2 2
Peppery Cheese Bread Recipe
Peppery Cheese Bread Recipe photo by Taste of Home
Publisher Photo

Peppery Cheese Bread Recipe

Read Reviews
5 2 2
Publisher Photo
"Savory slices of these round loaves will complement a meal," Sue Braunschweig of Delafield, Wisconsin suggests.
Recommended: Pizza-Flavored Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. + rising Bake: 45 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. + rising Bake: 45 min.

Ingredients

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

Directions

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 8x4-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

Nutritional Facts

1 slice: 134 calories, 5g fat (3g saturated fat), 31mg cholesterol, 202mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 4g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup (8 ounces) sour cream
  • 1 large egg, beaten
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2-1/3 to 2-1/2 cups all-purpose flour
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon pepper
  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 8x4-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

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 forPeppery 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
NevadaRose User ID: 4283670 199015
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."

MY REVIEW
grammadebby User ID: 1015752 6640
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."

Loading Image