Comments on: Cheddar & Cracked Pepper Bread

By: ~RED~

~RED~ — Sun, 19 Jul 2009 01:35:29 +0000

Oh, and lovin the Toscana Soup, i am a soup fanatic, lol

By: ~RED~

~RED~ — Sun, 19 Jul 2009 01:34:10 +0000

Oh i love this, thank you!!

By: Golden Age Cheese

Golden Age Cheese — Sat, 18 Jul 2009 21:02:31 +0000

This sounds delicious. Would you recommend mild cheddar, sharp cheddar cheese, extra sharp cheddar cheese, or something else? I really like the sharp stuff but I’m wondering what you’d think of suing really sharp cheddar for this recipe. Thanks!

By: Barb Vanover

Barb Vanover — Sun, 30 Mar 2008 19:37:13 +0000

I made this recipe yesterday and the bread would not rise. I thought it was because my yeast was old. I bought new yeast and made it again today and it still didn’t rise. I’m going ahead and bake it, but I’m very disappointed with the loaf size.
My bread flour is new so I know it’s not the flour. Any clues?
Barb

By: Recipes Drink » Cheddar & Cracked Pepper Bread

Recipes Drink » Cheddar & Cracked Pepper Bread — Thu, 20 Mar 2008 19:28:22 +0000

[...] admin wrote an interesting post today onHere’s a quick excerptI don’t bake bread often, but this is one of my favorite bread recipes.� I made it today and plan on serving it with this Toscana Soup that I have cooking on the stove as we speak.� The two make a perfect combo if you ask me! 3 cups bread flour 1 package Rapid Rise yeast 1 teaspoon salt 2/3 cup margarine or butter, softened 1/2 cup water 1/2 cup milk 2 eggs 1 cup (4 ounces) shredded Cheddar cheese 1/2 teaspoon freshly cracked pepper Margarine or butter, softened 1.�� Mix 1 cup flour, the yeast (dry) and salt. Heat margarine, water and milk until very warm (125 to 130�F). Add to flour mixture; beat on low speed until moistened, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat on medium speed 1 minute, scraping bowl occasionally. Stir in cheese, pepper and remaining flour until smooth. Scrape batter from side of […] [...]

By: Michele

Michele — Wed, 30 Jan 2008 21:33:33 +0000

Yes, this is indeed some good info and has helped answer quite a few of my questions! I even now know why my cakes don’t turn out the greatest; you can bet the next time I bake a cake I will be using cake flour, for sure!

By: admin

admin — Wed, 30 Jan 2008 21:02:56 +0000

That is not a stupid question at all.

Hope this info helps…

All-purpose or plain flour
This flour is a blended wheat flour with an intermediate gluten level which is marketed as an acceptable compromise for most household baking needs.

Cake flour
This is a finely milled flour made from soft wheat. It has very low gluten content, making it suitable for soft-textured cakes and cookies. The higher gluten content of other flours would make the cakes tough.

Wheat varieties are called “clean”, “white”, or “brown” if they have high gluten content, and “soft” or “weak flour” if gluten content is low. Hard flour, or “bread” flour, is high in gluten, with a certain toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and so results in a finer texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.

By: Michele

Michele — Wed, 30 Jan 2008 19:16:35 +0000

I have a question, which may sound stupid, but what is the difference between regular flour, bread flour and cake flour? I’ve seen different types in several recipes. Also, is there a way to substitute or make bread (or cake) flour from regular flour?

By: Chef Tom Cooks - Recipe Blog - Blog Directory

Chef Tom Cooks - Recipe Blog - Blog Directory — Mon, 28 Jan 2008 23:56:09 +0000

[...] Cheddar & Cracked Pepper Bread I don’t bake bread often, but this is one of my favorite bread recipes.

By: Audrey

Audrey — Mon, 28 Jan 2008 23:52:16 +0000

I am such a bread lover. This looks delicious. I’ve printed it out. Thanks