I made a loaf of cheddar pepper bread and this time it came out beautifully. I started again with the standard Cooks’ Illustrated “Rustic Italian Loaf,” which has not yet met its match of crust and crumb (time to branch out).

The key to cheddar pepper was M&M-sized chunks of cheese, rather than shredded cheese (which disintegrated last time). I used about 1.5 cups of it—a mixture of sharp and smoked cheddar. It’s a fantastic loaf! You can see the cheese in each slice, and when it’s toasted it melts a little. The pepper was coarsely ground and really brings it all home. Bread & Company used to make a loaf with cheese and jalepeno peppers but it was too spicy. Ground black pepper has just the right kind of kick (and it’s pervasive, not surprising).

I know I keep saying “this is my best loaf yet,” but this is my best loaf yet. Tomorrow for breakfast: “egg in the hole” with cheddar pepper bread. Mmmmm…

Off to bed, to dream of other things that can be mixed into the dough.