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 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.
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)!
* 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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