CRACKED PEPPER BREAD
I love my bread machine and am always trying new recipes in it. This bread is one of my successes. When it's baking, the whole kitchen smells wonderful. Basil, garlic, chives and Parmesan cheese give this tall tender loaf a real Italian flavor.-Joy McMillan, The Woodlands, Texas
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (2 pounds, 16 slices).
Number Of Ingredients 12
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).
Nutrition Facts : Calories 141 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 319mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
PROSCIUTTO, ROSEMARY AND PEPPER BREAD
With the additions of prosciutto, fresh rosemary and cracked pepper, a basic bread becomes a festive loaf. The extra rising period gives the bread a more compact crumb and deeper flavor. If your main course is a simple roast, this bread goes well with dinner, or you can slice and serve it as an appetizer with a glass of wine.
Provided by Food Network
Yield 1 large loaf, about 12 serving
Number Of Ingredients 8
Steps:
- In a large bowl or in the bowl of a heavy-duty electric mixer, sprinkle the yeast over the water and stir. Let stand until the yeast softens, about 10 minutes. Stir to dissolve the yeast.
- Using a wooden spoon or the paddle blade of the mixer, stir in the oil, salt and pepper. Gradually beat in enough flour to make a shaggy dough that clears the sides of the bowl.
- If kneading by hand, turn out the dough onto a lightly floured work surface. Knead the dough, adding more flour as needed, until the dough is smooth and elastic, about 10 minutes.
- If kneading by machine, change to the dough hook and knead on medium-low speed until the dough is smooth and elastic, about 8 minutes. If desired, knead on the work surface to check the consistency.
- Shape the dough into a ball. Transfer the dough to a lightly oiled large bowl. Turn to coat the dough with oil. Cover tightly with plastic wrap. Let stand in a warm place until doubled in volume, about 1 hour.
- Punch down the dough and shape into a ball. Return the dough to the bowl, turn to coat with oil, cover and let rise until doubled again, about 45 minutes.
- Position a rack in the center of the oven and preheat to 400 degrees F. Lightly oil a large baking sheet.
- Turn out the dough onto the work surface. Knead, gradually working in the prosciutto and rosemary. Flatten the dough into a 12-inch disk. Starting at a long end, roll up jelly-roll style. Pinch the seams shut. Place on a baking sheet, seam side down. Cover loosely with plastic wrap. Let rise until doubled in volume, about 30 minutes.
- Using a very sharp knife, cut 3 shallow diagonal slashes in the top of the bread. Bake until the bread is golden brown and sounds hollow when tapped on the bottom, 35 to 40 minutes. Cool completely on a wire rack. If desired, wrap in aluminum foil and store at room temperature up to 8 hours before serving.
CHEDDAR & CRACKED PEPPER BREAD
Make and share this Cheddar & Cracked Pepper Bread recipe from Food.com.
Provided by Cookiegirlandi
Categories Yeast Breads
Time 1h45m
Yield 1 loaf
Number Of Ingredients 10
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.
Nutrition Facts : Calories 3150.7, Fat 177, SaturatedFat 51.4, Cholesterol 558.7, Sodium 4659.8, Carbohydrate 298.8, Fiber 11.9, Sugar 2.4, Protein 87.6
CRACKED BLACK PEPPER CHEESE BREAD
Make and share this Cracked Black Pepper Cheese Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
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.
More about "cheddar cracked pepper bread recipes"
BLACK PEPPER CHEDDAR BREAD - TINY RED KITCHEN
From tinyredkitchen.com
Estimated Reading Time 3 minsTotal Time 18 hrs 40 mins
- Grab a large bowl. Probably the largest bowl you have. Add all of the ingredients to the bowl and mix with a wooden spoon. Mix well — the dough will be wet and sticky. This is fine.
- Cover with plastic wrap or a kitchen towel and set the bowl in the warmest spot in your kitchen. Let it sit for at least 12 hours, but if you can let it sit for 18 or so, even better.
- When you’re ready to bake, uncover the dough. It should be about double in size and have lots of air bubbles; it will also probably stick to the bowl.
- Lightly dust a clean surface with flour. Doing the best you can, transfer the dough to the floured surface and shape into a ball. It won’t be perfect, but that’s okay.
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