CONTEST-WINNING PEPPERY CHEESE BREAD
This is my daughter Kendra's favorite savory quick bread. When the warm, moist bread hits your palate, it's just heavenly! This bread never lasts long in our house. -Sharon Boren, Salem, Oregon
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 183 calories, Fat 10g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 251mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
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
PEPPER, ROSEMARY, AND CHEESE BREAD
Steps:
- In a large bowl proof the yeast in 1 1/3 cups warm water for 5 minutes, or until the mixture is foamy. Stir in 3 1/2 cups of the flour, the salt, the rosemary, the pepper, the oil, the cheeses, and the bell peppers and stir the mixture until it is combined well. Knead the dough on a floured surface, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking, for 8 to 10 minutes, or until it is smooth and elastic, transfer it to a lightly oiled bowl, turning it to coat it with the oil, and let it rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk. Punch down the dough, halve it, and shape each piece into a loaf, about 14 inches long. Transfer the loaves to a lightly oiled baking sheet and let them rise, covered with a kitchen towel, for 45 minutes, or until they are almost double in bulk. Bake the loaves in the middle of a preheated 450°F. oven for 30 to 35 minutes, or until they are golden, transfer them to a rack, and let them cool.
- To roast peppers:
- Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
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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