Cheese Pepper Bread

1 pkg. active dry yeast
1/4 cup hottest tap water
2 1/3 cup Gold Medal flour (if using self-rising flour, omit salt and baking soda)
2 tbsp. sugar
1 tsp. salt
1/4 tsp. baking soda
1 cup sour cream
1 egg
1 cup shredded Cheddar cheese
1/2 tsp. pepper

Grease two 1-pound coffee cans. In large mixer bowl, dissolve yeast in hot water. Add 1 1/3 cups of the flour, salt, baking soda, sour cream, and egg.

Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on high speed, scraping bowl occasionally. Stir in the remaining flour, the cheese, and pepper thoroughly.

Divide batter between cans. let rise in warm place 50 minutes. (Batter will rise slightly but will not double.) Heat oven to 350F. Bake 40 minutes or until golden brown. Immediately remove from cans. Cool slightly before slicing.

2 loaves


Chive Supper Bread:
Add 2 tbsp. snipped chives with the first addition of flour. Divide batter between 2 greased 9" pie pans, spreading evenly; let rise 50 minutes. Bake 25 minutes to 30 minutes or until golden brown.