Comments

Pepper Jack Cheese Bread — 20 Comments

  1. I have this in my bread machine right now to serve with baked potato soup. I made your onion cheese bread for Superbowl and loved it. I may have to limit that one as I ate the majority of the loaf. 🙂

  2. I ended up making a loaf of this bread today, used Romono and Parmasan scince I didn’t have the cheese powder, I used extra sharp cheddar and added bacon to it, it came out a little smaller than I hoped but it was pretty good, wasn’t as cheesy as I hoped for but will tweak it a little next time

  3. Marsha, I have been reading and reading your blog and just could not stop reading. I have some generic questions. I have Zojirushi Home Bakery Virtuoso.
    1. I bought Bob’s Red Mill Unbleached White Flour and a WHole Wheat Flour of the same company (5 lb each). When you say you use “Bread Flour” in your recipe, which one do you use? WHite Flour or Wheat Flour? I have tried using both and Wheat Flour does not make my bread as moist and soft. I would like more moist bread, my breads are too dry. I am measuring everything perfectly, not sure what is going wrong?

  4. My another question – I checked the consistency of my dough after kneading cycle, and decided to add 1 tbpsn of milk. At the end of rise cycle, my dough had risen more on one side. So the baked bread did not have an even surface. What must have happened, can you tell?

  5. If I want to make the bread with Whole Wheat Flour, will it never make a soft bread? Do I always have to use White Flour in order to make perfect bread ?

  6. I cut this recipe in half, used the bread machine to knead the bread, then pulled it out and shaped it like a French roll, let it rise on a pan and cooked it in the oven at 350 degrees for 20 minutes. It was absolutely perfect. This is one of the best recipes I’ve ever had. Thank you so much for posting!

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