Cheese Pepper Bread

A savory bread machine loaf with grated Swiss cheese and a generous hit of freshly ground black pepper baked directly into the dough. The cheese melts into pockets throughout the bread while the pepper adds a warm, slow-building bite that makes every slice interesting.

This is a dead-simple dump-and-go recipe. Load the ingredients into the bread pan in order, set the machine to the white or French bread cycle, and walk away. The machine handles kneading, rising, and baking.

Swiss cheese is a smart pick for bread. It melts cleanly without releasing too much oil (like cheddar can) and adds a nutty, slightly sweet flavor that complements the pepper without competing with it. You get cheesy without greasy.

Kitchen Tips

• Use freshly ground black pepper, not pre-ground. Fresh cracked pepper has volatile oils that pre-ground has already lost. The flavor difference in something this simple is huge.
• Grate the Swiss cheese on the large holes of a box grater. Fine shreds melt and disappear, while larger shreds create those coveted cheesy pockets and streaks through the loaf.
• Check the dough ball during the first knead. It should be smooth and slightly tacky. Different flours absorb water differently, so you may need to add a tablespoon more water or flour to get the right consistency.

Variations

• Jalapeño pepper jack: Swap Swiss for pepper jack cheese and add diced pickled jalapeños for a spicier, Tex-Mex-inspired loaf.
• Garlic cheese bread: Add a teaspoon of garlic powder and a tablespoon of dried Italian herbs for a bread that tastes like the inside of a cheesy garlic knot.