Cheese Pepper Bread
Cheese Pepper Bread offers a savory, cheesy flavor with a hint of pepper, perfect for breakfast, snacks, or casual gatherings, appealing to cheese lovers and bread enthusiasts.
Ingredients
Instructions
- Grease two 1-pound coffee cans.
- In a large mixer bowl, dissolve yeast in hot water.
- Add 1 1/3 cups flour, sugar, salt, soda, sour cream, and egg.
- Blend for 30 seconds on low speed, scraping the bowl constantly.
- Beat for 2 minutes on high speed, scraping the bowl occasionally.
- Stir in remaining flour, cheese, and pepper thoroughly.
- Divide batter between the prepared cans.
- Let rise in a warm place for 50 minutes.
- Preheat oven to 350°F (175°C).
- Bake for 40 minutes or until golden brown.
- Immediately remove from cans and cool slightly before slicing.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or using pepper jack cheese instead of Cheddar. If you don't have sour cream, plain yogurt is a great substitute. Ensure the water is really hot, as this helps activate the yeast effectively. Remember to check the dough's consistency, adjusting flour or sour cream as needed for the right texture.
Serving Suggestions
Cheese Pepper Bread makes a delightful side for soups or salads, such as Jeanette's Potato Salad. It can be enjoyed warm with butter, or toasted for added crunch. Pair it with a fresh salad for a light meal or serve alongside your favorite dips. This bread is also a great companion to any American recipes featuring grilled meats.
Storage & Reheating
To store leftovers, wrap the cooled bread in plastic wrap or foil and place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for a week. To reheat, slice and warm in the oven at 350°F (175°C) for about 10 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Pepper Bread contains roughly 630 calories, with 16g protein, 134g carbohydrates, and 5g fat. It is an excellent source of vitamin C (64% of the Daily Value), dietary fiber (35% of the Daily Value), and protein (33% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 611mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe without yeast?
While yeast is essential for the bread's rise and texture, you can use baking powder as a substitute. However, the flavor and texture will differ. If using baking powder, omit the yeast and soda, and adjust the liquid to achieve the right consistency for the batter.
How can I make this bread gluten-free?
To make Cheese Pepper Bread gluten-free, substitute the Gold Medal flour with a 1:1 gluten-free baking flour blend. Be sure to check that the other ingredients, like baking soda, are gluten-free as well. The texture may vary slightly, but it should still be delicious!
What can I do if my bread doesn't rise?
If your bread doesn't rise, it may be due to inactive yeast or a cold environment. Make sure your yeast is fresh and dissolved in adequately hot water. For rising, place the dough in a warm, draft-free area. If it still fails to rise, check the temperature of your ingredients or consider using a proofing box.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).