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Rating: 4.39 stars
109 Ratings
  • 5 star values: 63
  • 4 star values: 31
  • 3 star values: 12
  • 2 star values: 1
  • 1 star values: 2

A strong tasting cheese bread.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.

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  • Select White Bread or Basic cycle. Start.

Nutrition Facts

37 calories; protein 1.8g; carbohydrates 3g; fat 2.1g; cholesterol 6.6mg; sodium 337.9mg. Full Nutrition
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Reviews (79)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/18/2008
I don't have a bread maker, but I do have a Kitchen Aid mixer. I thought this would be a nice challenge for me to try. I proofed the yeast in the mixer bowl with the sugar and warm water for ten minutes. Then, I added in all the dry ingredients. (I cut back on the pepper a bit and added garlic powder, but kept everything else the same.) I added in the cheese last, using sharp cheddar. When I used the dough hook, I had to add a tbsp. of oil to get the ingredients to grab together and jump on the hook. I kneaded it for about five minutes with the hook, then set the dough in a oiled bowl on my warm oven to rise, covered with saran wrap and a towel. I let it rise twice, once for an hour in the bowl and once in the bread pan for a half hour. Then, I baked it in a 350* oven for about a half hour or so. (I don't usually time my breads. My instincts are pretty good about when it smells done.) This smells heavenly. I can't wait to serve it with dinner. Super easy for me. A bread maker is not needed for this recipe! EDITED: This turned out perfectly. Making this without a bread machine, I had no issues with the bread collapsing. And the flavor was unbelievable. I'd make this again and again. Read More
(227)

Most helpful critical review

Rating: 3 stars
04/15/2003
This was the only time my bread "caved" I think I may have used too much pepperjack. Read More
(16)
109 Ratings
  • 5 star values: 63
  • 4 star values: 31
  • 3 star values: 12
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
11/18/2008
I don't have a bread maker, but I do have a Kitchen Aid mixer. I thought this would be a nice challenge for me to try. I proofed the yeast in the mixer bowl with the sugar and warm water for ten minutes. Then, I added in all the dry ingredients. (I cut back on the pepper a bit and added garlic powder, but kept everything else the same.) I added in the cheese last, using sharp cheddar. When I used the dough hook, I had to add a tbsp. of oil to get the ingredients to grab together and jump on the hook. I kneaded it for about five minutes with the hook, then set the dough in a oiled bowl on my warm oven to rise, covered with saran wrap and a towel. I let it rise twice, once for an hour in the bowl and once in the bread pan for a half hour. Then, I baked it in a 350* oven for about a half hour or so. (I don't usually time my breads. My instincts are pretty good about when it smells done.) This smells heavenly. I can't wait to serve it with dinner. Super easy for me. A bread maker is not needed for this recipe! EDITED: This turned out perfectly. Making this without a bread machine, I had no issues with the bread collapsing. And the flavor was unbelievable. I'd make this again and again. Read More
(227)
Rating: 4 stars
04/14/2003
My husband loves this bread but at first said it was too dry, so I added 1/4 cup of oil to the recipe and now he says its great! Read More
(69)
Rating: 5 stars
04/14/2003
This recipe was extremely easy to make. The taste and texture were excellent. I also used this recipe to make toasted garlic bread. WOW! Read More
(47)
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Rating: 5 stars
04/14/2003
Delicious! Wonderful texture and great taste!! Spicey enough for my husband but not too spicey for me (our pepperjack was a very spicey jack cheese). Read More
(23)
Rating: 4 stars
09/05/2011
I happened to use one of the bread machines I have that HATES sugar so even reducing the sugar to 1 T. caused this to rise more than I would have liked. I don't care for sugar in my breads anyway so I should have just left it out altogether. Unlike other reviewers I did not add oil as the cheese (I used cheddar) contributes enough on its own. I used only half the amount of seasoning called for - I just used thyme rosemary basil and oregano. I loved the addition of the black pepper which gave this a pleasant spicy bite. For a browner more crackly crust I chose to use the French Bread cycle. I was tempted to stick with the more traditional ratio of one cup liquid to three cups of flour and wish I had. I ended up having to add more flour probably another few tablespoons. Other than a sticky wet dough in the beginning and it rising too much for me this was a lovely fragrant moist bread. Read More
(22)
Rating: 5 stars
04/14/2003
This is a great bread! Everyone I have ever served it to asks for the recipe. Even my two preschoolers love it. Thanks for sharing this one. Read More
(18)
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Rating: 5 stars
04/12/2005
This is delicious - especially if you love cheese like my family! We have substituted the cheese on this recipe and it's great with mozzerella, cheddar, and monterey jack (or combinations of these)! Read More
(18)
Rating: 5 stars
04/14/2003
My husband just loved this spicey bread. We had it with dinner and the next day he made sandwiches out of it. Wonderful. All gone! Cheryl King Read More
(17)
Rating: 3 stars
04/14/2003
This was the only time my bread "caved" I think I may have used too much pepperjack. Read More
(16)