Cheddar Hot Pepper Sauce Bread Recipe

  • 3 hrs 20 mins
  • Prep: 2 hrs 30 mins,
  • Cook: 50 mins
  • Yield: 1 large loaf (24 servings)

 My son loves his hot pepper sauce and puts it on everything, from eggs to pasta. I went and bought him a set of hot pepper sauces to feed his addiction and I decided to try some of it out in cheese bread. Boy, am I glad i did. The hot pepper sauce gives the bread great flavor and it worked great as a side bread when I made meatloaf for dinner. For leftovers, I made meatloaf sandwiches with bread and it was a delicious, filling meal.

What You'll Need

  • 1/4 cup water (room temperature)
  • 2 1/4 tsp active dry yeast (1 pkg. or .25 oz)
  • 1 cups milk (room temperature)
  • 2 Tbsp butter (soft)
  • 2 tsp salt (sea salt)
  • 1 tsp sugar
  • 1/2 tsp hot pepper sauce
  • 4 ounces cheddar cheese (1 cup shredded)
  • 4 cups all-purpose flour (or bread flour, approximately)

How to Make It

In a large bowl, add the water and yeast. Stir until the yeast is dissolved. Add the milk, butter, sea salt, sugar, and hot pepper sauce. Stir until the sugar and salt is dissolved. The salt does not kill the yeast. Instead, the salt slows down or “retards” the growth of the yeast. Stir in the cheddar cheese.

Mix in 3 cups of flour. Slowly add in the remaining amount of flour until the dough follows the spoon around the bowl and you can no longer mix the dough.

Turn the dough out onto a lightly floured surface. Knead the dough, adding more flour to the dough as needed. If you don’t want the dough sticking to your hands, give your hands a light coating of shortening or canola oil. When the dough is soft and smooth, not sticky, place the dough in a greased bowl.

Turn the dough over in the bowl so that the top is also lightly greased. Cover with a clean cloth or plastic wrap and let the dough rise in warm, draft-free place for 1 hour or until it is doubled in size.

Punch down dough. Turn dough out onto a lightly floured surface and knead for 4 minutes or until the bubbles are out of the bread. Shape the dough into a single loaf. Place the loaf into a greased 9x5-inch bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.

Bake bread at 350 degrees F for 50 minutes or until the bread sounds hollow when the top is tapped. Remove bread from pan and let cool on rack.

Bread Baking Tips:

You can use any type of milk in this recipe: whole milk, skim, low fat, etc. Milk can also be replaced with water and nonfat dry milk.

There is a milk to dry milk powder conversion table. Use it to figure out how much dry milk to add to the water when replacing the milk in the recipe.

Store shredded cheese in the freezer to prevent it from molding.

Spraying loaves with water while they bake will produce a crispy crust.

Brush loaves with egg white before baking to produce a shiny crust.

Brush loaves with milk before baking to produce a dark, shiny crust.

Brush loaves with butter immediately after baking to produce a soft crust.

It is not hard to learn how to braid bread dough.

Nutritional Guidelines (per serving)
Calories 74
Total Fat 5 g
Saturated Fat 3 g
Unsaturated Fat 2 g
Cholesterol 14 mg
Sodium 326 mg
Carbohydrates 4 g
Dietary Fiber 0 g
Protein 3 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)