Spicy Cheese and Pepper Bread

I love using spicy bread for my lunch.  It adds a lot to the taste of a sandwich without having to add condiments that can make it get soggy.  I was thinking that some cheddar and pepper bread would be good, so I looked up some recipes and modified them to be what I wanted.

I made this bread using the Sweet Spicy Pickled Peppers that Lynn and I canned a couple of months ago.  The bread could easily be made with the fresh or canned peppers of your choice.


Spicy Cheese and Pepper Bread

  • 1 1/8 cups warm whey (leftover from Lynn’s ricotta), could use water instead. (110 degrees F)
  • 1 teaspoon salt
  • 2 tablespoons white sugar
  • 1/4 cup sharp Cheddar chese
  • 1/4 cup Pepper Jack
  • 4 tablespoons chopped peppers
  • 3 cups bread flower
  • 1/2 tablespoon active dry yeast

Add ingredients to the bread machine per manufacturer’s directions.

Set machine to BASIC setting.

Even with a slightly stuffed nose I could smell the spiciness of the bread.  When I tasted it, I wasn’t disappointed.  It isn’t crazy burn your mouth spicy, but it does have some kick and will be great with my lunch.



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