Quick Cheese And Pepper Bread Recipes

PEPPERY CHEESE QUICK BREAD

Steps:

• Preheat the oven to 350 degrees. Lightly coat a 9- x 5-inch loaf pan with cooking spray.
• In a large bowl, whisk together the flour, sugar, black pepper, and green onions.
• In another bowl, combine the eggs, Greek yogurt, cheese, oil, milk, and spicy mustard.
• Make a well in the center of the dry ingredients, then add the wet ingredients, stirring just until moistened. The batter will be thick.
• Spoon the batter into the prepared loaf pan and bake for 45 to 50 minutes, until a wooden pick inserted in center comes out clean.
• Cool the quick loaf in pan on a wire rack for 10 minutes, then transfer from the pa to the wire rack to cool completely.

PEPPER JACK CHEESE QUICK BREAD

Steps:

• Heat oven to 350°. Lightly grease bottom only of loaf pan, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with shortening or spray bottom with cooking spray.
• Stir together flour, cheese, sugar, baking powder, baking soda and salt in medium bowl. Stir in remaining ingredients just until moistened (batter will be lumpy). Spread in pan.
• Bake 35 to 45 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; run knife around edges of pan to loosen. Remove from pan to wire rack. Cool 30 minutes before slicing.

PEPPER CHEESE QUICK BREAD

Steps:

• 1. In a large bowl combine flour, baking powder, baking soda, sugar, salt and pepper, and cheese.
• 2. In a smaller bowl beat eggs, buttermilk, and melted butter together with a whisk.
• 3. Add to flour mixture and mix with a spoon just enough to wet all ingredients.
• 4. Pour mixture into a 9x5 inch loaf pan that just has the bottom greased with either butter or non-stick spray.
• 5. Bake in a preheated 350 degree oven for 35 to 40 minutes. Allow to cool for 15 minutes before removing from pan to a cooling rack. Best served warm with butter. Store leftovers in the refrigerator.

PEPPER CHEESE BREAD

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.

QUICK CHEESE AND PEPPER BREAD

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.

GOAT CHEESE AND FIG QUICK BREAD

Steps:

• Center a rack in the oven and heat the oven to 350 degrees. Coat an 8- to 9-inch loaf pan with baking spray (or butter the pan).
• Cut the goat cheese into 1/2-inch pieces. It's a sticky, messy job, so don't aim for perfection. Refrigerate the cheese until needed.
• In a small bowl, toss together the figs, parsley, rosemary and thyme; keep at hand.
• In a large bowl, whisk together the flour, baking powder, salt and pepper. Working in a medium bowl, whisk the eggs until blended, then whisk in the milk, oil and honey.
• Pour the wet ingredients over the flour mixture, and, using a sturdy spatula, stir until the dough is almost blended. You'll still see streaks of flour, and that's fine. Scatter the fig mixture over the dough, and then cover with the chilled bits of goat cheese. Grate the zest of the clementine or tangerine over the cheese. Using as few strokes as possible, stir everything together. Once again, it might not be perfect, and, once again, that's fine. Scrape the dough into the pan, and use the spatula to poke the dough into the corners and to even the bumpy top.
• Bake for 34 to 38 minutes or until the top is golden, the cake has started to pull away from the sides of the pan, and, most important, a tester inserted into the center of the cake comes out clean. Unmold the cake onto a rack, turn it right side up and let it cool. You can serve the cake when it's slightly warm (it's not so easy to cut then, but it's delicious) or when it is at room temperature. Cut into thick slices. Wrapped well, the cake will keep for a day or two at room temperature.

ROASTED RED PEPPER BREAD

Steps:

• Place red peppers in a food processor; cover and process until pureed. In a large bowl, dissolve yeast in warm water. Add the red peppers, 1 cup cheese, milk, butter, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into 6 pieces. Shape each into an 18-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., In a small bowl, combine egg and water; brush over braids. Sprinkle with pepper and remaining cheese. Bake at 350° for 18-22 minutes or until golden brown.