Piquant Cheese Pepper Bread

Every day when I come back from work I make dinner for my family. During a working week this is the only time when we sit together for a meal. This was a busy week with a lot of after work/school commitments, some take outs and dinners out of the home. Today I didn’t have enough time to cook something big, so I decided to make this delicious cheesy pepper bread paired up with some fresh mozzarella cheese, Bosnian smoked sausage (sudžuk) and campari tomatoes. The recipe for the Cheese Pepper Bread comes from an old country cookbook I bought a few years ago at a yard sale. It was well worth the 50 cents I spent for it. This bread is simple to make, it is done in less than an hour and tastes wonderfully cheesy and piquant.

Cheese Pepper Bread                                           Printable recipe


  • 1 stick (113 g) butter (melted)
  • 2 ½ cups (312 g) flour
  • 2 ½ teaspoons baking powder
  • 1 – 1 ½ teaspoons black pepper (freshly ground)
  • ¾ teaspoon baking soda
  • 1 teaspoon salt
  • 8 oz (226 g) shredded cheddar cheese (or any you like)
  • 2 eggs
  • 8 oz (236 ml) plain yogurt


  1. Preheat oven to 375 F (190 C). Line your 9x5x3 inches (23x13x7 cm) loaf pan with parchment paper.
  2. Melt butter over low heat and set aside to cool.
  3. Combine flour, baking powder, black pepper, baking soda and salt in a large bowl. Stir in cheddar cheese. (I’ve used 4 oz cheddar and 4 oz mozzarella)
  4. In a medium bowl lightly beat eggs, add yogurt and melted butter. Pour this mixture into flour just until moistened. Spoon into prepared loaf pan..
  5. Bake about 35 minutes until golden brown or until tooth pick inserted in center comes out clean.
  6. Cool in pan about 10 minutes, remove from pan and serve.