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1 pkg. active dry yeast
1/2 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
1/2 tsp. baking soda
1 cup sour cream
1 egg
1 cup shredded Swiss cheese (about 4 oz)
Sesame seed
Grease 8 miniature loaf pans, 4 1/2 x 2 3/4 x 1 1/4". In large mixer bowl, dissolve yeast in hot water. Add 1 1/3 cups of the flour, the sugar, 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 remaining flour and cheese thoroughly. Divide batter evenly among pans; sprinkle with sesame seed. Let rise in warm place 50 minutes. (Batter will rise slightly but will not double.)
Heat oven to 350. Bake 25 to 30 minutes or until golden brown. Immediately remove from pans. Serve warm or if you wish, split loaves horizontally and fill with your favorite luncheon meat and cheese.
8 loaves
1/2 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
1/2 tsp. baking soda
1 cup sour cream
1 egg
1 cup shredded Swiss cheese (about 4 oz)
Sesame seed
Grease 8 miniature loaf pans, 4 1/2 x 2 3/4 x 1 1/4". In large mixer bowl, dissolve yeast in hot water. Add 1 1/3 cups of the flour, the sugar, 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 remaining flour and cheese thoroughly. Divide batter evenly among pans; sprinkle with sesame seed. Let rise in warm place 50 minutes. (Batter will rise slightly but will not double.)
Heat oven to 350. Bake 25 to 30 minutes or until golden brown. Immediately remove from pans. Serve warm or if you wish, split loaves horizontally and fill with your favorite luncheon meat and cheese.
8 loaves
