Peppery Cheese Bread
Peppery Cheese Bread offers a warm, cheesy flavor with a hint of spice from black pepper. Its soft, tender crumb makes it perfect for breakfast, snacks, or accompany meals. This homemade bread is quick to prepare and features a rich cheesy interior with a flavorful crust, ideal for sharing.
Ingredients
Instructions
- Dissolve the yeast in warm water.
- Add the sour cream, egg, sugar, salt, and 2/3 cup of flour; beat until smooth.
- Stir in enough remaining flour to form a soft dough.
- Fold in the shredded Cheddar cheese and pepper.
- Divide the dough in half.
- Place each half in a greased pan.
- Cover and let rise in a warm place for about 1 hour.
- Bake at 350°F for 45 minutes.
Tips & Substitutions
For a slightly different flavor, try substituting the Cheddar cheese with Gruyère or a mix of cheeses. If you prefer a spicier kick, add some finely chopped jalapeños or red pepper flakes. Ensure your water is warm but not hot to avoid killing the yeast. Knead the dough gently to maintain its fluffiness and texture.
Serving Suggestions
This Peppery Cheese Bread is perfect as a side for soups or salads, such as a hearty bowl of Fireside Chili Pot. Serve it warm with butter or a drizzle of olive oil for added richness. It also pairs beautifully with your favorite dips or spreads for a delightful appetizer.
Storage & Reheating
Store any leftover Peppery Cheese Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to a month. To reheat, simply place slices in a toaster or oven until warmed through, maintaining its crusty exterior.
Nutrition & Diet Analysis (per serving)
Each serving of Peppery Cheese Bread contains roughly 376 calories, with 14g protein, 76g carbohydrates, and 2g fat. It is an excellent source of protein (27% of the Daily Value) and iron (25% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 692mg per serving (30% 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 use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Start with half whole wheat and half all-purpose to see how it affects the bread. You might need to adjust the liquid slightly to accommodate the absorption of whole wheat flour.
How do I know when the bread is done baking?
The bread is done when it has a golden-brown crust and sounds hollow when tapped on the bottom. You can also use a toothpick inserted into the center; it should come out clean. If the top is browning too quickly, cover it with aluminum foil during the last few minutes of baking.
Can I add other spices to the bread for more flavor?
Absolutely! Feel free to experiment with other spices like garlic powder, onion powder, or even herbs like dill or thyme. Just keep in mind that strong spices may alter the bread's flavor profile, so adjust to your taste preference for a delicious twist.
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).