This Peppery Cheese Bread is a comforting, rustic loaf that delivers a perfect balance of tangy sour cream, sharp cheddar, and a gentle kick of black pepper. The dough is surprisingly simple to make, requiring no kneading, and results in a soft, pillowy texture that holds together beautifully. It’s an ideal side dish for hearty soups, stews, or as a unique sandwich base. The use of sour cream adds a subtle richness and moisture that keeps the bread tender for days. Perfect for casual weeknight dinners or potlucks, this international-style bread brings a warm, homemade feel to any table. ItâÂÂs a versatile recipe that pairs well with almost any savory meal.
Peppery Cheese Bread
Description
This Peppery Cheese Bread is a comforting, rustic loaf that delivers a perfect balance of tangy sour cream, sharp cheddar, and a gentle kick of black pepper. The dough is surprisingly simple to make, requiring no kneading, and results in a soft, pillowy texture that holds together beautifully. It&# 226;ÂÂs an ideal side dish for hearty soups, stews, or as a unique sandwich base. The use of sour cream adds a subtle richness and moisture that keeps the bread tender for days. Perfect for casual weeknight dinners or potlucks, this international-style bread brings a warm, homemade feel to any table. ItâÂÂs a versatile recipe that pairs well with almost any savory meal.Ingredients
Directions
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Dissolve yeast in warm water and let stand for 5 minutes until foamy.
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In a large bowl, combine sour cream, beaten egg, sugar, salt, and 2/3 cup of the flour; beat until smooth.
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Stir in the remaining flour gradually until a soft, sticky dough forms.
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Fold in the shredded cheddar cheese and pepper until evenly distributed.
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Divide the dough in half.
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Grease two 1-pound coffee cans or small round baking pans.
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Place one half of the dough into each prepared can.
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Cover the cans and let the dough rise in a warm place until doubled in size, about 1 hour.
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Preheat oven to 350 degrees F (177ðC).
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Bake for 45-50 minutes, or until golden brown and cooked through.
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Remove from oven and immediately turn out from the cans onto a wire rack to cool.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 108.7kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 132.5mg6%
- Total Carbohydrate 23.6g8%
- Dietary Fiber 1.5g6%
- Sugars 7.6g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Substitutions: You can use sharp cheddar or a blend of cheddar and Monterey Jack for a milder flavor. Whole wheat flour can replace up to half of the all-purpose flour for a heartier texture.
Variations: Add 1/2 teaspoon of garlic powder or dried herbs like oregano or thyme for an herbal twist.
Tips: Ensure the water is warm, not hot, to avoid killing the yeast. If the dough is too sticky to handle, add a tablespoon of flour at a time, but it should remain soft.
