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Cheddar 'n Cracked Pepper Bread Recipe
|Bread flour||3 Cup (48 tbs)|
|Rapid rise yeast||3⁄4 Ounce (1 package - Fleischmann'sÂ®)|
|Margarine/Butter||2⁄3 Cup (10.67 tbs), softened|
|Water||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs) (4 Ounces)|
|Ground pepper||1⁄2 Teaspoon|
|Margarine/Butter||1 Teaspoon, softened|
Calories 359 Calories from Fat 195
% Daily Value*
Total Fat 22 g33.8%
Saturated Fat 6.4 g32.2%
Trans Fat 0 g
Cholesterol 69.4 mg
Sodium 363.6 mg15.2%
Total Carbohydrates 29 g9.8%
Dietary Fiber 1.5 g6.2%
Sugars 1 g
Protein 11 g21.3%
Vitamin A 19% Vitamin C 0.15%
Calcium 13.3% Iron 6.1%
*Based on a 2000 Calorie diet
2. 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.
3. 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.
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.