Recipe by roger russell
"A strong tasting cheese bread."
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1 1/4 cups
shredded pepperjack cheese
ground black pepper
grated Parmesan cheese
1 1/2 teaspoons
active dry yeast
I don't have a bread maker, but I do have a Kitchen Aid mixer. I thought this would be a nice challenge for me to try.
I proofed the yeast in the mixer bowl with the sugar and warm water for ten minutes. Then, I added in all the dry ingredients. (I cut back on the pepper a bit and added garlic powder, but kept everything else the same.) I added in the cheese last, using sharp cheddar.
When I used the dough hook, I had to add a tbsp. of oil to get the ingredients to grab together and jump on the hook. I kneaded it for about five minutes with the hook, then set the dough in a oiled bowl on my warm oven to rise, covered with saran wrap and a towel. I let it rise twice, once for an hour in the bowl and once in the bread pan for a half hour. Then, I baked it in a 350* oven for about a half hour or so. (I don't usually time my breads. My instincts are pretty good about when it smells done.)
This smells heavenly. I can't wait to serve it with dinner. Super easy for me.
A bread maker is not needed for this recipe! EDITED: This turned out perfectly. Making this without a bread machine, I had no issues with the bread collapsing. And the flavor was unbelievable. I'd make this again and again.
This was the only time my bread "caved", I think I may have used too much pepperjack.
My husband loves this bread but at first said it was too dry, so I added 1/4 cup of oil to the recipe and now he says its great!
This recipe was extremely easy to make. The taste and texture were excellent. I also used this recipe to make toasted garlic bread. WOW!
Delicious! Wonderful texture and great taste!! Spicey enough for my husband, but not too spicey for me (our pepperjack was a very spicey jack cheese).
I happened to use one of the bread machines I have that HATES sugar, so even reducing the sugar to 1 T. caused this to rise more than I would have liked. I don't care for sugar in my breads anyway, so I should have just left it out altogether. Unlike other reviewers I did not add oil, as the cheese (I used cheddar) contributes enough on its own. I used only half the amount of seasoning called for - I just used thyme, rosemary, basil and oregano. I loved the addition of the black pepper, which gave this a pleasant, spicy bite. For a browner, more crackly crust I chose to use the French Bread cycle. I was tempted to stick with the more traditional ratio of one cup liquid to three cups of flour and wish I had. I ended up having to add more flour, probably another few tablespoons. Other than a sticky, wet dough in the beginning and it rising too much for me, this was a lovely, fragrant, moist bread.
This is delicious - especially if you love cheese like my family! We have substituted the cheese on this recipe and it's great with mozzerella, cheddar, and monterey jack (or combinations of these)!
This is a great bread! Everyone I have ever served it to asks for the recipe. Even my two preschoolers love it. Thanks for sharing this one.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Cheese Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 161
** Calories from Fat: 24
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