Cheddar Cracked Pepper Bread Recipes

Steps:

• Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
• Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.

Steps:

• In a small skillet, saute peppers in 1 tablespoon oil for 15 minutes or until tender; set aside. , In a large bowl, dissolve the yeast and sugar in warm water; let stand for 5 minutes. In a large saucepan, heat the milk, honey, salt and remaining oil to 110°-115°. Remove from the heat; stir in the cheese. Stir in 2 eggs and reserved peppers; add to yeast mixture. Add 2 cups flour and wheat germ; beat until smooth. Sir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; spoon into two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Beat water and remaining egg; brush over loaves. Bake at 375° for 25-30 minutes or until golden brown.

Steps:

• In a large bowl, combine the flour, sugar, baking powder and pepper. In another bowl, whisk the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in cheese., Fill muffins cups coated with cooking spray two-thirds full. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• In a small saucepan, combine the milk, butter, sugar, and pepper. Place over medium-high heat and bring to about 110 degrees F. Remove from the heat and sprinkle the yeast over the surface of the milk. Set aside until foamy, about 10 minutes.
• Meanwhile, in a large bowl, whisk together the flour and salt.
• Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed. Transfer the mixture to a well-floured work surface and knead until a soft elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and place in a warm spot, until puffed and doubled in size, about 2 hours.
• Place a rack in the center of the oven and preheat to 400 degrees F. Transfer the dough to the work surface and, using your hands, gently flatten it into a 10-inch-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the center. Press down on the overlapping sides to seal and make a seam. Place it seam side-down in a buttered 9 by 5-inch loaf pan, cover with a kitchen towel, and return to the warmest part of the kitchen until the dough has risen about 1 1/2 inches over the top of the pan, about 1 1/2 to 2 hours.
• Brush the top of the dough lightly with warm water and, using a sharp knife, make 1/4-inch-deep slit down the center. Bake until golden brown, about 30 minutes.
• Remove the loaf from the pan and place in the center of the rack. Continue baking until the loaf sounds hollow when rapt lightly with your knuckles on the bottom and top, and a thermometer inserted in the center reads 200 degrees F., about 15 minutes.
• Transfer the bread loaf to a cooling rack and let cool for 2 hours before using.

Steps:

• Mix 1 cup flour, the yeast (dry) and salt.
• Heat margarine, water and milk until very warm (125 to 130ºF).
• Add to flour mixture; beat on low speed until moistened, scraping bowl constantly.
• Beat on medium speed 2 minutes, scraping bowl occasionally.
• Add eggs and 1/2 cup flour.
• Beat on medium speed 1 minute, scraping bowl occasionally.
• Stir in cheese, pepper and remaining flour until smooth.
• Scrape batter from side of bowl.
• Cover and let rest 10 minutes.
• Generously grease 2-quart casserole or loaf pan, 9 × 5 × 3 inches.
• Stir down batter by beating about 25 strokes.
• Spread evenly in casserole.
• Cover; let rise 30 to 45 minutes or until double.
• Heat oven to 375º.
• Place loaf on low rack so that top of casserole is in center of oven.
• Bake 40 to 45 minutes or until loaf is brown and sounds hollow when tapped.
• Immediately remove from casserole to wire rack.
• Brush top of loaf with margarine.
• Serve warm or cool; cut into wedges with serrated knife.
• Variations.
• Garlic Casserole Bread: Omit Cheddar cheese and pepper.
• Stir in 1 clove garlic, crushed or finely chopped, with final addition of flour.
• Sprinkle top of loaf with grated Parmesan or Romano cheese before baking.
• Herbed Casserole Bread: Omit Cheddar cheese and pepper.
• Stir in 1 tablespoon dried parsley, 1/2 teaspoon dried oregano and 1/2 teaspoon dried basil with final addition of flour.
• Taco Casserole Bread: Omit Cheddar cheese and pepper.
• Substitute 1/2 cup cornmeal for 1/2 cup of final addition of flour.
• Stir in 1 cup shredded hot pepper cheese (4 ounces) and 2 to 4 tablespoons chopped green chilies, very well drained, with final addition of flour.
• Sprinkle top of loaf with cornmeal before baking.

Steps:

• Preheat oven to 350 degrees F.
• In a small saucepan on low heat on the stove, melt butter, then add garlic, salt and pepper.
• Score top of the bread on a diagonal into small diamonds, being sure not to cut all the way through.
• Using your fingers, pry bread cracks open and stuff with brick cheese, being careful not to rip the bread. Using a basting brush, cover the loaf with the garlic butter.
• Top with Cheddar-Monterey Jack cheese and sprinkle Italian seasoning on top.
• Bake until golden brown, 10 to 15 minutes.

Steps:

• Mix together first 6 ingredients in a large bowl.
• Make a well in the center of the flour mixture; set aside.
• In another smaller bowl, mix together eggs, yogurt, oil, milk, and mustard.
• Add to the flour mixture; also add cheese and onions.
• Mix just until moistened; batter will be lumpy.
• Pour batter into a greased 8x4x2 inch loaf pan.
• Bake at 350 degrees for 50-55 minutes or until tests done.
• Cool in pan on a wire rack for 10 minute.
• Remove bread from pan and this is best served warm.
• This bread goes well with hearty stews and soups.

Steps:

• Chop one of the onions. In a covered frying pan, cook the onion and garlic in 2 tablespoons olive oil over low heat until very tender. Chop one of the red peppers and add to the pan. Continue cooking until the pepper is fork- tender and limp. Puree the onion-pepper mixture in a blender or food processor and set aside.
• Cut another pepper into fine dice. In a large bowl, dissolve the yeast in warm water. Add sugar, salt, cayenne, saffron, several grinds of fresh pepper, onion-pepper puree and diced raw pepper.
• Stir in 3 cups flour, or enough to form a soft dough that can be turned out onto a floured surface. Knead for 10 minutes, adding flour until the dough is firm. Place in a oiled bowl, cover with a towel and let rise in a warm spot for 1 hour.
• While the bread rises, cut the remaining onion into slices 1/2-inch thick. Separate the rings and cook them in the remaining 2 tablespoons of olive oil over low heat until almost tender. Cut the remaining red pepper into strips. Add to the onion and cook until tender. Let cool.
• Take the dough from the bowl and shape it into a flat round on an oiled baking sheet. Press or roll the dough out to a circle about 10 inches in diameter. Press down on the center of the dough slightly and make a 9-inch central portion indented just a bit to receive the topping.
• Mix the egg and oregano into the cooked vegetables. Spread the mixture over the indented portion of the bread, arranging the pepper artistically in the process. Sprinkle with salt and grind on a bit of pepper. Let the bread rise for 30 minutes.
• Heat oven to 350 degrees. Bake until bread sounds hollow when tapped on the bottom, about 45 to 50 minutes. Cool on a wire rack.

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check the dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Steps:

• Preheat oven to 475°F. Melt 2 tablespoons butter in heavy small skillet over medium heat. Add thyme and cracked black pepper. Sauté until fragrant, about 2 minutes. Transfer thyme mixture to small bowl. Whisk in milk, then egg. Cover and chill until mixture is cold.
• Blend flour, baking powder and salt in processor. Add 3/4 cup butter. Using on/off turns, process until mixture resembles coarse meal. Add milk mixture. Using on/off turns, process until moist clumps begin to form. Transfer dough to floured work surface. Knead until dough holds together, about 6 turns. Roll out dough to 1/2-inch thickness. Using 2-inch-diameter biscuit or cookie cutter, cut out biscuits. Reroll dough scraps and cut out additional biscuits, making 16 biscuits total. Transfer biscuits to large baking sheet.
• Bake biscuits until golden brown, about 12 minutes. Serve biscuits warm. (Biscuits can be prepared ahead. Cool. Wrap in foil and store at room temperature 8 hours or freeze up to 2 weeks. Rewarm biscuits in 350°F oven just until heated through, about 8 minutes.)

Steps:

• Heat oven to 350°F.
• Grease button only of 9x5 inch loaf pan.
• Lightly spoon flour into measuring cup, level off.
• In medium bowl, combine flour, cheese, sugar, baking powder, baking soda, salt and pepper; mix well.
• In small bowl, combine buttermilk, margarine and eggs; blend well.
• Add to dry ingredients stirring just until dry ingredients are moistened.
• Pour into greased pan.
• Bake at 350°F for 35 to 45 minutes or until toothpick inserted in center comes out clean.
• Cool in pan 15 minutes; remove.
• Cool completely on wire rack.
• Wrap; store in refrigerator.

Steps:

• In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda; set aside. In a small bowl, combine the eggs, corn, buttermilk and oil; stir into the dry ingredients just until blended. Fold in the cheese, peppers and onions. , Pour into a greased 13x9-in. baking dish. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cut into squares; serve warm.

Steps:

• In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and pepper.
• Mix well In a saucepan, heat milk, water and shortening until warm.
• Add to flour mixture Add egg and beat at low speed until moistened.
• Beat 3 minutes at medium speed.
• By hand, add cheese and enough flour to make a firm dough.
• Knead well on a floured surface until smooth and elastic, about 10 minutes.
• Punch dough down, divide into 2 parts.
• Shape into 2 round loaves.
• Place on a greased baking sheet, cover and let rise in a warm oven until light and doubled, about 30 minutes.
• Bake at 375 degrees for 20-25 minutes, until golden brown.
• Cool on racks, Makes 2 loaves.

Steps:

• In a large bowl, stir together the flour, pepper, salt and yeast. Stir in the olive oil and enough warm water to form a soft dough. Turn out onto a lightly floured surface and knead for 10 mins until smooth and elastic.
• Put the dough in a lightly oiled, large bowl. Cover with oiled cling film and leave in a warm place for about 1 hr or until doubled in size. Heat oven to 200C/fan 180C/gas 6. When the dough has risen, knead it again to incorporate the figs, by pushing the dough and lightly kneading them in. Don't overwork the dough; it can look quite rough.
• Shape the dough into a rough oval and put on a lightly floured baking sheet. Using scissors, slash the top of the loaf and sprinkle over a little flour. Leave it to rise again, uncovered, until slightly swelled, about 10-15 mins (if the kitchen is warm). Bake for 40-45 mins until it sounds hollow when you tap it underneath, then cool on a wire rack.