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1
Mix 1 cup flour, the yeast (dry) and salt.
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2
Heat margarine, water and milk until very warm (125 to 130u00b0F).
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3
Add to flour mixture; beat on low speed until moistened, scraping bowl constantly.
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4
Beat on medium speed 2 minutes, scraping bowl occasionally.
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5
Add eggs and 1/2 cup flour.
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6
Beat on medium speed 1 minute, scraping bowl occasionally.
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7
Stir in cheese, pepper and remaining flour until smooth.
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8
Scrape batter from side of bowl.
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9
Cover and let rest 10 minutes.
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10
Generously grease 2-quart casserole or loaf pan, 9 x 5 x 3 inches.
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11
Stir down batter by beating about 25 strokes.
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12
Spread evenly in casserole.
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13
Cover; let rise 30 to 45 minutes or until double.
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14
Heat oven to 375u00b0.
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15
Place loaf on low rack so that top of casserole is in center of oven.
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16
Bake 40 to 45 minutes or until loaf is brown and sounds hollow when tapped.
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17
Immediately remove from casserole to wire rack.
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18
Brush top of loaf with margarine.
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19
Serve warm or cool; cut into wedges with serrated knife.
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20
Variations.
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21
Garlic Casserole Bread: Omit Cheddar cheese and pepper.
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22
Stir in 1 clove garlic, crushed or finely chopped, with final addition of flour.
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23
Sprinkle top of loaf with grated Parmesan or Romano cheese before baking.
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24
Herbed Casserole Bread: Omit Cheddar cheese and pepper.
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25
Stir in 1 tablespoon dried parsley, 1/2 teaspoon dried oregano and 1/2 teaspoon dried basil with final addition of flour.
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26
Taco Casserole Bread: Omit Cheddar cheese and pepper.
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27
Substitute 1/2 cup cornmeal for 1/2 cup of final addition of flour.
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28
Stir in 1 cup shredded hot pepper cheese (4 ounces) and 2 to 4 tablespoons chopped green chilies, very well drained, with final addition of flour.
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29
Sprinkle top of loaf with cornmeal before baking.
