Best Pepper Cheese Bread Recipes

PEPPER CHEESE BREAD

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.

COARSE BLACK PEPPER-CHEESE BREAD

Steps:

• In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and pepper.
• Mix well In a saucepan, heat milk, water and shortening until warm.
• Add to flour mixture Add egg and beat at low speed until moistened.
• Beat 3 minutes at medium speed.
• By hand, add cheese and enough flour to make a firm dough.
• Knead well on a floured surface until smooth and elastic, about 10 minutes.
• Punch dough down, divide into 2 parts.
• Shape into 2 round loaves.
• Place on a greased baking sheet, cover and let rise in a warm oven until light and doubled, about 30 minutes.
• Bake at 375 degrees for 20-25 minutes, until golden brown.
• Cool on racks, Makes 2 loaves.

CRACKED BLACK PEPPER CHEESE BREAD

Steps:

• Mix together first 6 ingredients in a large bowl.
• Make a well in the center of the flour mixture; set aside.
• In another smaller bowl, mix together eggs, yogurt, oil, milk, and mustard.
• Add to the flour mixture; also add cheese and onions.
• Mix just until moistened; batter will be lumpy.
• Pour batter into a greased 8x4x2 inch loaf pan.
• Bake at 350 degrees for 50-55 minutes or until tests done.
• Cool in pan on a wire rack for 10 minute.
• Remove bread from pan and this is best served warm.
• This bread goes well with hearty stews and soups.

PEPPER JACK CHEESE QUICK BREAD

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.

QUICK CHEESE AND PEPPER BREAD

Steps:

• Heat oven to 350°F.
• Grease button only of 9x5 inch loaf pan.
• Lightly spoon flour into measuring cup, level off.
• In medium bowl, combine flour, cheese, sugar, baking powder, baking soda, salt and pepper; mix well.
• In small bowl, combine buttermilk, margarine and eggs; blend well.
• Add to dry ingredients stirring just until dry ingredients are moistened.
• Pour into greased pan.
• Bake at 350°F for 35 to 45 minutes or until toothpick inserted in center comes out clean.
• Cool in pan 15 minutes; remove.
• Cool completely on wire rack.
• Wrap; store in refrigerator.

PEPPER CHEESE BREAD

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.

ROASTED RED PEPPER CHEESE BREAD

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer.
• Select Basic bread cycle and start machine.

PEPPER JACK CHEESE BREAD

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.

SPINACH &PEPPER JACK CHEESE BREAD PUDDING

Steps:

• 1. PREHEAT OVEN TO 370. LIGHTLY GREASE 9X13 PAN. CUT BREAD IN CUBES. SET ASIDE. WHISK EGGS, MILK AND SPICES. FOLD IN SPINACH, CHEESE AND BREAD. POUR INTO PREPARED BAKING DISH. BAKE 20-25 MINUTES UNTILL BROWN AND PUFFED.

PEPPER CHEESE QUICK BREAD

Steps:

• 1. In a large bowl combine flour, baking powder, baking soda, sugar, salt and pepper, and cheese.
• 2. In a smaller bowl beat eggs, buttermilk, and melted butter together with a whisk.
• 3. Add to flour mixture and mix with a spoon just enough to wet all ingredients.
• 4. Pour mixture into a 9x5 inch loaf pan that just has the bottom greased with either butter or non-stick spray.
• 5. Bake in a preheated 350 degree oven for 35 to 40 minutes. Allow to cool for 15 minutes before removing from pan to a cooling rack. Best served warm with butter. Store leftovers in the refrigerator.

PASTA WITH BREAD CRUMBS, CHEESE, GARLIC AND RED PEPPER FLAKES

Steps:

• Boil a large pot of water, add lots of salt, cook the pasta until al dente, reserve 1/2 cup of the pasta water and drain.
• While waiting for the water to boil, mince the garlic, chop the basil and parsley and grate the cheese.
• While the pasta is cooking, heat the olive oil to medium low in a large, deep skillet and sauté the garlic and red pepper flakes for about 8 minutes (do not let the garlic brown, it should be golden).
• Take 1/2 cups of cooked pasta water and add it to the garlic mixture.
• Drain the pasta, add it and the chopped herbs to the garlic mixture and toss well.
• Place the pasta in a large serving bowl and add the grated cheese and bread crumbs.
• Toss well and adjust to your taste. You might like to add a little more olive oil, red pepper, salt or pepper.
• Enjoy!

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

Steps:

• Grease the bottom of 9x5 inch loaf pan (bottom only) with vegetable shortening or cooking spray; set aside.
• Add flour, cheese, sugar, baking powder, baking soda, and salt to a bowl; stir to mix ingredients.
• Add the remaining ingredients and stir just until the mixture is moistened (batter will be lumpy).
• Transfer batter to prepared pan.
• Bake at 350 degrees for 35-45 minutes or until golden brown and a toothpick comes out clean.
• Cool for 5 minutes in the pan.
• Loosen the bread from the pan by running a knife around the edges.
• Turn bread out onto a wire rack.
• Let cool for 30 minutes before cutting and serving.

3 CHEESE PEPPER BREAD - BREAD MACHINE

Steps:

• Place wet ingredients in bread machine cover with flour.
• In one corner place salt the other sugar and then the yeast in an other.
• Set to dough cycle. Add the cheese and chives at beep cycle.
• On a flour surface punch down dough and form into a mound.
• Brush with egg wash.
• Sprinkle with pepper flakes and grated cheese. Score top and cover with oiled plastic wrap. Let rise for 30 minutes.
• Preheat oven to 400 degrees.
• Bake for 30 minutes.
• Enjoy!

PEPPER CHEESE BREADSTICKS (BREAD MACHINE)

Steps:

• Add the first 9 ingredients to a 1-1/2-2 pound bread machine according to the manufacturer's direction.
• Select the dough cycle.
• When the cycle is complete remove the dough, punch down and let rest for 10 minutes.
• Divide the dough into thirds.
• On a lightly floured surface roll each portion into a 14x10-inch rectangle.
• Using a pizza cutter or a sharp knife, cut the dough lengthwise into 1/2-inch wide strips.
• For each breadstick pick up 2 strips together and twist several times; press ends together.
• Place the breadstick dough about 1/2-inch apart on a greased baking sheet.
• Stir the egg and water together, then brush onto the breadsticks.
• Sprinkle with pepper, salt OR cheese.
• Bake in a 400°F oven for about 10-12 minutes or until golden brown.
• Remove from baking sheet, then cool on wire racks.

QUICK CHEESE AND PEPPER BREAD

Steps:

• 1. Heat oven to 350°F. Grease bottom only of 9x5 or 8x4-inch loaf pan. In medium bowl, combine flour, cheese, sugar, baking powder, baking soda, salt and pepper mix well.2. In small bowl, combine buttermilk, margarine and eggs blend well. Add to flour mixture stir just until dry ingredients are moistened. Pour into greased pan.3. Bake at 350°F. for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes remove from pan. Serve warm or cool completely on wire rack. Wrap tightly and store in refrigerator.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 140 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 2 g 10% * Cholesterol: 35 mg 12% * Sodium: 230 mg 10% * Total Carbohydrate: 14 g 5% * Dietary Fiber: 0 g 0% * Sugars: 2 g * Protein: 5 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 8% * Iron: 6% * Dietary Exchanges: 1 Starch, 1 Fat or 1 Carbohydrate, 1 FatSee Cook's Note: Quick Loaf Tips

PEPPER JACK CHEESE QUICK BREAD

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.

CORN BREAD WITH PEPPER JACK CHEESE

Steps:

• 1. Preheat oven to 400 F 2. Grease wells of pan 3. Place cheese cubes on spikes (flush with top) 3. In large bowl, stir cornmeal, flour, sugar, baking powder and salt 4. In another bowl, stir buttermilk, eggs and butter 5. Stir two mixtures together 6. Divide batter among wells 7. Bake until edges golden brown, toothpick comes out clean (about 15 min.) 8. Let stand 2-3 min. 9. Lift out with small spatula - serve warm