Tomato-Peppercorn-Cheese Bread

Vegetarian
Health score
5%
Tomato-Peppercorn-Cheese Bread
185 min.
16
119kcal

Suggestions


Welcome to a delightful culinary adventure with our Tomato-Peppercorn-Cheese Bread! This vegetarian masterpiece is not just a side dish; it’s a versatile addition to any meal, perfect for antipasti platters, starters, or even a satisfying snack. With a preparation time of just 185 minutes, you’ll be amazed at how easily you can create a loaf that’s bursting with flavor and texture.

Imagine the aroma of freshly baked bread wafting through your kitchen, enhanced by the rich, tangy notes of sun-dried tomatoes and the warm, earthy spice of black peppercorns. Each bite is a harmonious blend of chewy, cheesy goodness, thanks to the generous addition of shredded Cheddar cheese. This bread is not only a treat for your taste buds but also a feast for the eyes, with its golden crust and inviting appearance.

Whether you’re hosting a gathering or simply enjoying a quiet evening at home, this Tomato-Peppercorn-Cheese Bread is sure to impress. It pairs beautifully with soups, salads, or can be savored on its own. Plus, with only 119 calories per serving, you can indulge without the guilt. So roll up your sleeves, gather your ingredients, and let’s embark on this delicious baking journey together!

Ingredients

  • cup water boiling
  • cup all-bran cereal 
  • 0.5 cup sun-dried olives diced
  • packages yeast dry
  • tablespoon sugar 
  • 0.3 cup water (105°F to 115°F)
  • tablespoons vegetable oil 
  • teaspoon salt 
  • teaspoons peppercorns black
  • oz cheddar cheese shredded
  • 2.3 cups flour all-purpose

Equipment

  • bowl
  • baking sheet
  • oven
  • knife

Directions

  1. In small bowl, pour boiling water over cereal and tomatoes; let stand 5 minutes or until mixture is lukewarm.
  2. In large bowl, dissolve yeast and sugar in warm water. Stir in cereal mixture, oil, salt, ground peppercorns, cheese and enough of the flour to make a soft dough.
  3. Place dough on lightly floured surface; knead about 5 minutes or until smooth and springy.
  4. Place dough in greased bowl and turn greased side up. Cover; let rise in warm place 1 to 1 1/2 hours or until double in size.
  5. Grease large cookie sheet with shortening or cooking spray. Gently push fist into dough to deflate. Shape dough into 10-inch loaf.
  6. Place on cookie sheet. Cover; let rise in warm place 30 to 40 minutes or until almost double in size.
  7. Heat oven to 350°F. Make 1/4-inch-deep slits in top of loaf with sharp knife.
  8. Bake about 35 minutes or until loaf sounds hollow when tapped on bottom.

Nutrition Facts

Calories119kcal
Protein12.81%
Fat24.63%
Carbs62.56%

Properties

Glycemic Index
17.42
Glycemic Load
11.55
Inflammation Score
-5
Nutrition Score
9.9452172673267%

Nutrients percent of daily need

Calories:119.49kcal
5.97%
Fat:3.46g
5.32%
Saturated Fat:1.04g
6.5%
Carbohydrates:19.75g
6.58%
Net Carbohydrates:17.35g
6.31%
Sugar:2.71g
3.01%
Cholesterol:3.54mg
1.18%
Sodium:184.03mg
8%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.04g
8.09%
Manganese:0.54mg
27.21%
Folate:106.58µg
26.65%
Vitamin B6:0.5mg
25.07%
Vitamin B1:0.34mg
22.8%
Vitamin B2:0.26mg
15.32%
Vitamin B12:0.77µg
12.78%
Vitamin B3:2.28mg
11.41%
Selenium:7.62µg
10.88%
Iron:1.89mg
10.5%
Phosphorus:98.46mg
9.85%
Fiber:2.41g
9.63%
Magnesium:27.12mg
6.78%
Copper:0.13mg
6.49%
Zinc:0.88mg
5.87%
Vitamin K:5.85µg
5.57%
Potassium:194.68mg
5.56%
Calcium:49.9mg
4.99%
Vitamin B5:0.33mg
3.3%
Vitamin A:136.26IU
2.73%
Vitamin C:2.13mg
2.58%
Vitamin E:0.23mg
1.52%
Vitamin D:0.19µg
1.25%