Cheddar & Cracked Pepper Bread

Recipe by Cookiegirlandi
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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