Pepper Bread

(adapted from James Beard)



  • 1 package active dry yeast
  • 2 tsp sugar
  • 1 cup warm water (about 105° )
  • 1 1/2 tsp salt
  • 1 tsp garlic powder
  • 3 cups flour
  • 12 hot peppers, seeded, fried, and cooled
  • 1/2 cup cheese shavings
  • 3 tbsp cornmeal


Combine the yeast with sugar and warm water in a large bowl and allow to proof. Mix the salt and garlic powder with the flour and add to the yeast mixture, a cup at a time, until you have a stiff dough. Remove to a lightly floured board and knead until no longer sticky, about 10 minutes, adding flour as necessary. Place in a buttered bowl and turn to coat the surface with butter. Cover and let rise in a warm place until doubled in bulk, 1½ to 2 hours.

Punch down the dough. Turn out on a floured board and pat and shape into a rectangle. Liberally place the cooled hot peppers on the dough and then shave cheese on top using a vegetable peeler.

Roll the rectangle up tightly. Place on a baking sheet that has been sprinkled with the cornmeal. Place in a cold oven, set the temperature at 400° and bake 30 or so minutes or until well browned and hollow sounding when the top is rapped.