New this month
Peppery Cheese Bread

Peppery Cheese Bread

"'Savory slices of these round loaves will complement a meal,' Sue Braunschweig of Delafield, Wisconsin suggests."
Added to shopping list. Go to shopping list.

Ingredients

55 m servings
Serving size has been adjusted!
Original recipe yields 16 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Dissolve yeast in water. Add the sour cream, egg, sugar, salt and 2/3 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Fold in cheese and pepper. Do not knead. Divide in half. Place in a greased 8-in. x 4-in. x 2-in. loaf pan. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350 degrees F for 35-40 minutes. Cool for 10 minutes before removing from pan to a wire rack.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 25
  1. 31 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Delicious and very easy! I did make some changes. Living in Wisconsin, we have access to a huge variety of cheeses; I substituted Asiago with Red Pepper for the cheddar, and I used cubes of i...

Most helpful critical review

I did let my egg and sour cream come to room temperature before making this recipe. I proofed the yeast in the bowl of my Kitchen Aid with the water and sugar for ten minutes, then added the sou...

Most helpful
Most positive
Least positive
Newest

Delicious and very easy! I did make some changes. Living in Wisconsin, we have access to a huge variety of cheeses; I substituted Asiago with Red Pepper for the cheddar, and I used cubes of i...

I did let my egg and sour cream come to room temperature before making this recipe. I proofed the yeast in the bowl of my Kitchen Aid with the water and sugar for ten minutes, then added the sou...

I found this recipe after trying a "Quick Cheese Bread" recipe found in a leading cooking magazine. The lack of yeast in that dough made for a too dense loaf. This one however, is the perfect ba...

this is hard to rate, made as written -the recipe would take a long time to rise in my experience with yeast breads. The ingredients and flavour are great, I mixed the egg and sour cream togethe...

Prepared for the Recipe Group. Hubby and son really liked this. My daughter and I like a lighter texture. I let the sour cream and egg sit at room temp for approx. 1 hr before proceeding. Proofe...

Made for Recipe Group... I think I HAVE to give this five stars... the loaf came out of the pan at 2:31 p.m. It's now 2:47 and it's GONE. To say my family liked it would be an understatement. I ...

Made this for the *RECIPE GROUP* I didn't like it very much. Thought it was guite boring. If I made it again I would change it up by using more cheese (maybe a different type?) and maybe putting...

RECIPE GROUP~ I made one loaf in a loaf pan and was surprised at how well it rose. The flavor is pretty good and it has a nice texture. It is reminiscent of a batter roll recipe I grew up on. My...

I doubled this recipe to make two loaves. I also used cubed (small) extra sharp Cheddar cheese (16 oz) instead of shredded. I mixed the cheese and pepper with the flour to make mixing easier; ne...

Other stories that may interest you