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Peppery Cheese Bread

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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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 108.7
Dietary: Vegetarian
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
  • 1 package active dry yeast
  • 1 teaspoon salt
  • 1/4 cup warm water (110-115 degrees)
  • 2 1/3 cups flour
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 egg, beaten
  • 2 tablespoons sugar
  • 1/2 teaspoon pepper
Directions
  1. 1
    Dissolve yeast in warm water and let stand for 5 minutes until foamy.
  2. 2
    In a large bowl, combine sour cream, beaten egg, sugar, salt, and 2/3 cup of the flour; beat until smooth.
  3. 3
    Stir in the remaining flour gradually until a soft, sticky dough forms.
  4. 4
    Fold in the shredded cheddar cheese and pepper until evenly distributed.
  5. 5
    Divide the dough in half.
  6. 6
    Grease two 1-pound coffee cans or small round baking pans.
  7. 7
    Place one half of the dough into each prepared can.
  8. 8
    Cover the cans and let the dough rise in a warm place until doubled in size, about 1 hour.
  9. 9
    Preheat oven to 350 degrees F (177ðC).
  10. 10
    Bake for 45-50 minutes, or until golden brown and cooked through.
  11. 11
    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.

Keywords: bread, cheddar, cheese, pepper, sour cream, yeast, baking, homemade, vegetarian, side dish, soft dough, comfort food, rustic, hearty, easy, no-knead, savory, loaf, warm, fresh
Read it online: https://www.chefs-mate.com/recipe/peppery-cheese-bread-2/