Best Pepper Jack Batter Bread Recipes

PEPPER JACK CHEESE BREAD

Steps:

• In a mixing bowl, combine sugar, water, and yeast. Let sit for about 10 minutes or until frothy.
• Add all remaining ingredients except flour and combine.
• Using your KitchenAid or by hand, incorporate flour 1/2 cup at a time until no longer sticky. Knead for about 7 minutes using your KitchenAid with the dough hook attachment or by hand.
• Lightly oil a large bowl with olive oil and let the dough rise until doubled, about 1 hour. Preheat oven to 425 degrees.
• Lightly oil a cookie sheet. Punch dough down. Knead in the pepper jack cheese until cubes are evenly distributed. Shape into loaf form on oiled cookie sheet. Let rise for 20-30 minutes on the cookie sheet.
• Bake for about 15 minutes, or until top is golden brown.

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.

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.

CORN BREAD WITH BASIL, ROASTED RED PEPPERS AND MONTEREY JACK CHEESE

Steps:

• Preheat oven to 400°F. Butter 9x9x2-inch baking pan. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and sauté until tender, about 10 minutes. Cool.
• Mix cornmeal and next 5 ingredients in large bowl. Add 7 tablespoons butter and rub in with fingertips until mixture resembles coarse meal. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil and onion. Transfer to prepared pan.
• Bake corn bread until golden and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes in pan on rack. (Can be prepared 8 hours ahead. Cool completely. Cover loosely with foil and let stand at room temperature. If desired, rewarm in 350°F oven about 10 minutes.)
• Cut corn bread into squares.

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.

PEPPER AND PANCETTA BATTER BREAD

Steps:

• In skillet, fry pancetta over medium heat until crisp. Remove and crumble pancetta, reserving fat.
• In large bowl of stand mixer, combine 1 tablespoon pancetta fat with hot water, 1 tablespoon of the sugar, basil, salt and pepper; let stand for 10 minutes.
• Meanwhile, in small bowl, mix remaining 1 teaspoom sugar with lukewarm water; sprinkle yeast over top, stirring to dissolve granules. Let stand for 10 minutes.
• With fork, stir down yeast mixture, whisking to dissolve all yeast; mix into pepper mixture.
• Blend in egg.
• Beat in flour in 2 additions, adding a few tablespoons more flour if necessary to form smooth, elastic wet batter; beat for 4 minutes.
• Beat in pancetta.
• Cover and let rise until doubled in bulk, 45 to 60 minutes.
• Punch down batter.
• Grease 6-cup (1.5 L) ovenproof casserole dish, preferably round; sprinkle with cornmeal.
• Scrape batter into dish; cover and let rise until risen to top of dish, about 1 hour.
• Bake in 400°F (200°C) oven until bread sounds hollow when tapped, 35 to 45 minutes.
• Remove from dish; let cool on rack.