Cracked Black Pepper Cheese Bread Recipes

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 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:

• Place all ingredients in bread machine pan in order suggested by manufacturer.
• Select basic bread setting.
• Do not use time delay feature of your bread machine for this recipe.

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:

• 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:

• 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.