Cheese Pepper Bread

1 pkg. active dry yeast
1/4 cup hot tap water
2 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon soda
1 cup dairy sour cream
1 egg
1 cup shredded cheddar cheese
1/2 teaspoon pepper

Grease two 1-lb. coffee cans.

In large mixer bowl, dissolve yeast in hot water. Add 1 1/2 cup flour, the sugar, salt, soda, sour cream, and egg. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on low speed, scraping bowl occasionally. Stir in remaining flour, cheese, and pepper.

Divide batter between cans. Let rise in warm place 50 minutes. Batter will rise slightly, not double.

Heat oven to 350°F. Bake 40 minutes or until golden. Remove from cans immediately.


Hamilton Beach 6-Speed Classic Stand Mixer, Stainless Steel

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