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.



Spicy Pickled Peppers

This is a few days late, but on Saturday we made spicy pickled peppers using the large amount of peppers that we have growing.  Mostly, we used Serrano peppers because my 3 plants have gone mad. MAD I TELL YOU!

We used this recipe for Sweet Honeyed Pickle Peppers that I found.  The recipe called for 8 ounce jars, but we had 16 ounce so we decided to double the recipe.  I think we had about half a pound of Santa Fe Grande peppers left, and we added in about 4 Habaneros.  We didn’t have an alum, and Lynn forgot to add the olive oil at the end.

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The carrots we used were also grown in our garden.  They are a round type grown in shallower soil.  I believe we used about 6 of the carrots.


I started out cutting the peppers with my two oldest sons.  I was starting to come down with a stomach bug and being around the peppers made me feel really sick.  Thankfully, my boys are good workers and they cut up and removed the seeds of most of the two pounds of peppers for me


Lynn got the jars and lids cleaned and ready for canning, heated up water in the water bath canning pots, and prepared the pickling liquid.

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We filled the jars with peppers and carrots.  Only 3 of the 6 jars had Habaneros added.

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Then the pickling solution was added and the jars were sealed.

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Now we have to wait about 3 more weeks to eat our spicy pickled peppers.

As an aside, it is important to have enough gloves when cutting the peppers.  I had some gloves and I let my sons use most of them.  I didn’t have one on my left hand while holding the peppers and cutting them.  Later in the evening I was stuck on the couch feeling horrible as the stomach bug got worse.  At one point my eye started to water and I wiped it with my hand.  Some of the pepper juice must have still been on my hand and I got it into my eyes.  I felt like I had been pepper sprayed, and that is never a pleasant experience.