PEPPER CHEESE BREAD
This yummy bread recipe makes two loaves, perfect for serving a crowd! -Jan Woodall, Indianapolis, Indiana
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 143 calories, Fat 3g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 205mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
PEPPER JACK CHEESE BREAD
Make and share this Pepper Jack Cheese Bread recipe from Food.com.
Provided by carolinafan
Categories Yeast Breads
Time 2h20m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast and sugar in 2 cups warm water; let stand for 5 minutes. Add olive oil and salt.
- With an electric mixer, gradually beat in 3 cups flour, beating until smooth.
- Beat in cheddar cheese and 1 cup Monterey Jack cheese with peppers. Gradually beat in enough remaining flour to make a soft dough.
- Turn dough out onto a lightly floured surface and knead dough for 5 minutes, or until smooth and elastic.
- Place dough in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85*), free from drafts, for 45 minutes, or until doubled in size.
- Lightly grease 2 (9x5-inch) loaf pans; set aside.
- Divide dough into 2 equal portions. Shape into 10-inch loaves and place in prepared pans.
- Cover and let rise in a warm place, free from drafts, for 45 minutes, or until doubled in size.
- Preheat oven to 350*.
- Gently brush each loaf with egg white and sprinkle well with remaining 2 tablespoons Monterey Jack cheese with peppers.
- Bake for 25 minutes, or until golden brown.
- Let cool in pans for 10 minutes. Remove from pans and place on wire racks.
- Let cool for 30 minutes before slicing.
Nutrition Facts : Calories 1685.6, Fat 54.5, SaturatedFat 26.4, Cholesterol 115.8, Sodium 2476.5, Carbohydrate 231.2, Fiber 9.1, Sugar 14.1, Protein 63.2
PEPPER CHEESE BREAD
This is absolutely the best pepper cheese bread recipe I have ever found. It came from Betty Crocker years ago when they did their recipe boxes back in the 70's. It is baked in 1 lb. coffee cans. My mom had the lime green recipe box when I was a kid, but lost it. Betty Crocker was kind enough to find me the actual recipe card for this and sent it to me. So enjoy!
Provided by rayna_reagon
Categories Yeast Breads
Time 1h40m
Yield 2 loaves, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Grease two 1-lb. coffee cans.
- In large mixer bowl, dissolve yeast in hot water.
- Add 1 1/3 cups of the flour, the sugar, salt, soda, sour cream and egg.
- Blend 1/2 minute on low speed, scraping bowl constantly. Beat on high speed for 2 minutes scraping bowl occasionally.
- Stir in remaining flour, the cheese and pepper thoroughly.
- Divide batter between cans. Let rise in warm place 50 minutes. (Batter will rise slightly but will not double).
- Heat oven to 350°F.
- Bake for 40 minutes or until golden brown. Immediately remove from cans. Cool slightly before slicing.
- *If using self-rising flour, omit salt and soda.
Nutrition Facts : Calories 392.6, Fat 15.7, SaturatedFat 9.3, Cholesterol 71.9, Sodium 590.9, Carbohydrate 49.1, Fiber 1.8, Sugar 4.6, Protein 13.2
ROASTED RED PEPPER BREAD
These savory loaves are moist, tender and loaded with flavor from grated Parmesan cheese and roasted sweet red peppers. They're fantastic at dinner or as an appetizer. -Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 11
Steps:
- Place red peppers in a food processor; cover and process until pureed. In a large bowl, dissolve yeast in warm water. Add the red peppers, 1 cup cheese, milk, butter, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into 6 pieces. Shape each into an 18-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., In a small bowl, combine egg and water; brush over braids. Sprinkle with pepper and remaining cheese. Bake at 350° for 18-22 minutes or until golden brown.
Nutrition Facts : Calories 99 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 254mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
BEST CHEESE BREAD
My husband and I often make a meal of bread and salad. We enjoy the garlic, dill and cheddar flavors in this savory bread. We think it's best served fresh from the oven.
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (16 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, cheese, baking powder, garlic powder and dill. In another bowl, whisk the eggs, milk, oil and honey. Stir into dry ingredients just until moistened. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean (top will have an uneven appearance). Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 245 calories, Fat 11g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 251mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.
PEPPER JACK CHEESE QUICK BREAD
In 10 minutes, you can have this savory quick bread baking in the oven. The zesty aroma and flavor is unbeatable.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°. Lightly grease bottom only of loaf pan, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with shortening or spray bottom with cooking spray.
- Stir together flour, cheese, sugar, baking powder, baking soda and salt in medium bowl. Stir in remaining ingredients just until moistened (batter will be lumpy). Spread in pan.
- Bake 35 to 45 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; run knife around edges of pan to loosen. Remove from pan to wire rack. Cool 30 minutes before slicing.
Nutrition Facts : Calories 125, Carbohydrate 13 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Slice, Sodium 220 mg
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