Pepper Cheese Bread


Oh boy does this sound good! Although, knowing me, I’d make it with red peppers because they are a little sweeter than the green. Or a combination. Or if you don’t like peppers you could make it with onion, or nothing at all, just the cheese. Mmm, do what you like, that’s what I always do. :-)

Pepper Cheese Bread

1 1/2 cups finely diced green peppers

3 tbls olive or veg oil (divided)

2 tbls active dry yeast

1/2 cup warm water

1 teas sugar

1 cup milk

2 tbls honey

1 1/2 teas salt

1 1/2 cups (6 ounces) shredded cheddar cheese

3 eggs

4 1/2 cups flour

1/2 cup wheat germ

1 tbls water

In skillet saute peppers in 1 tbls oil for 15 min until tender, set aside. In a mixing bowl dissolve yeast in warm water. Stir in sugar, let stand for 5 min. In a sauce pan heat the milk, honey, salt & remaining oil to 110-115. Remove from the heat, stir in the cheese. Stir in 2 eggs & reserved peppers. Add to yeast mixture. Add 2 cups flour and wheat germ. Beat until smooth. Stir in remaining flour to form soft dough. Do not knead. Cover – let rise till doubled – 1 hour. Punch down. Spoon into 2 greased 8×4-2 loaf pans – cover, let rise 1 hour. Beat water & egg – brush over loaves. Bake 375 30 minutes.

2 thoughts on “Pepper Cheese Bread

  1. This recipe looks ripe for conversion to a bread machine application. I’m definitely gonna try it. I’m thinking of swapping out the green peppers for Anaheim chilies, and maybe doing pepper jack instead of cheddar. I wonder if you could just do 5 cups of whole wheat flour instead of the AP/wheat germ combo?

    • I don’t know enough about the AP/wheat germ combo to comment but I encourage you to try it and report back, heh. My mom had a bread machine, maybe she will comment.

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