Savory Cheese-Pepper Bread
This savory Cheddar & Black Pepper Bread is soft, rich, and loaded with cheesy flavor and a hint of spice. It’s an easy, no-fuss yeast bread that pairs perfectly with soups, salads, or a cozy breakfast spread.
Savory Cheese-Pepper Bread
Rated 5.0 stars by 1 users
Category
Bread
Author:
Jessica Cain Montano
Servings
1 standard loaf
Prep Time
70 minutes
Cook Time
40 minutes
This Cheddar & Black Pepper Bread is a warm, savory loaf with the perfect balance of richness and spice. Made with sour cream for a soft, tender crumb and sharp cheddar for bold flavor, it’s a modern take on a classic homemade bread. Black pepper adds just the right kick, making it a great companion to soups, eggs, or even a charcuterie board. Easy to make and hard to resist, this is a loaf you'll bake again and again.
Ingredients
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1 pkg. yeast
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1/4 cup hot water
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2 1/2 cups flour
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2 Tbsp sugar
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1 tsp salt
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1/4 tsp baking soda
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1 cup sour cream
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1 egg
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1 cup shredded Cheddar cheese
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1/2 tsp black pepper
Directions
In a small bowl, dissolve the yeast in 1/4 cup of warm water and set aside for 5–10 minutes until foamy.
In a large mixing bowl, combine 1 1/2 cups of the flour with the sugar, salt, and baking soda.
Add the sour cream and egg to the dry ingredients and stir until mostly combined.
Pour in the yeast mixture and mix until smooth.
Add the remaining flour, shredded cheddar, and black pepper. Stir until fully incorporated into a soft, sticky dough.
Lightly grease a standard loaf pan or two small loaf pans and divide the dough evenly if using two.
Cover and let rise in a warm place for about 50 minutes, or until the dough has doubled in size.
Bake at 350°F for 40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Recipe Note
- Add-ins like chopped green onions or a pinch of garlic powder can boost the flavor even more.
- Store leftovers tightly wrapped at room temperature for up to 3 days, or freeze slices for easy reheating later.