yeast leavened) it is very easy and quick to make. As a matter of fact, it would be so easy to have the wet & dry ingredients prepped separately, and as soon as the turkey comes out to rest, you would
Make sure you use fresh cracked pepper, from your pepper mill, for the 1.5 teaspoons in the mix and for the sprinkling on top. This is not the time or place for pre-ground pepper (there are not many applications where I would recommend pre-ground pepper actually). Also, make sure you are using old cheddar for the most abundant cheese flavour. Remember, we are making Peppered Cheese Bread and we want it to be recognizable as such. An ingredient involved may require you to make a trip to your local gourmet food store, or high quality farmer's market: canned Madagascar soft green peppercorns in brine. There is only one tablespoon required, so you can eliminate it if you want, but just that small measure makes all the difference in the world on how this bread tastes, and looks... so I highly recommend trying the recipe as is.
The dough mixture will be wet so make sure the pie plate you are using to bake the bread is
I hope you enjoy the recipe. Happy Thanksgiving! And until next time... Happy Cooking!
Peppered Cheese Bread
“A quick bread with tons of cheese and pepper flavours! For best results make sure you use old cheddar and fresh cracked black pepper.”
2 cups flour (plus more for dusting)
2 tablespoons sugar
4 teaspoons baking powder
1.5 (one and one half) teaspoons salt
1.5 (one and one half) teaspoons freshly cracked pepper
1 tablespoon soft green Madagascar peppercorns, drained
2 cups grated old cheddar cheese (1.5 cups in the dough; 1/2 cup reserved)
2 eggs, beaten
1 cup milk
1 tablespoon melted butter
More pepper for sprinkling
1. Preheat oven to 350 degrees and prepare a 9-inch pie plate with baking spray and then dusting it with flour.
2. In a large bowl combine the flour, sugar, baking powder, salt, and pepper. Toss in the green peppercorns and 1.5 cups of the grated cheese to thoroughly coat with the flour mixture.
3. In a separate bowl mix together the eggs, milk, and melted butter.
4. Pour the wet mixture into the dry mixture. Stir until just combined and spread the mixture into the prepared pie plate.
5. Top with the remaining reserved one half cup cheddar and more freshly cracked pepper.
6. Bake for approximately 30 to 35 minutes until the bread is solid and the cheese has browned slightly on top. You can test it with a toothpick as you would with cake batters.
7. Let cool in the pie plate for at least 10 minutes before trying to remove it, and then let cool thoroughly on a cooling rack.
Makes one 9-inch round loaf