Cheese Pepper Bread
Cheese Pepper Bread is an moderately easy dinner. Made with 1 pkg. active dry yeast, 1/4 c. hottest tap water, 2 1/3 c. gold medal flour (if using self-rising flour, omit salt and soda), 2 tbsp. sugar and 1 tsp. salt, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Grease two 1 pound coffee cans.
In a large mixer bowl, dissolve yeast in hot water.
Add 1 1/3 cups flour, sugar, salt, 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, 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 350Β°.
Bake 40 minutes or until golden brown. Immediately remove from cans.
Cool slightly before slicing. Makes 2 loaves.
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