Cheese Pepper Bread Recipe

Name: Cheese Pepper Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. active dry yeast; 1/4 c. hottest tap water; 2 1/2 c. Gold Medal flour; 2 Tbsp. sugar; 1 tsp. salt; 1/4 tsp. soda; 1 c. dairy sour cream; 1 egg; 1 c. shredded Cheddar cheese; 1/2 tsp. pepper

Servings: persons

1
Grease two (1 pound) coffee cans.
2
In a large mixer bowl, dissolve yeast in hot water.
3
Add 1 1/3 cups of the flour, the sugar, salt, soda, sour cream and egg.
4
Blend 1/2 minute on low speed, scraping bowl occasionally.
5
Stir in remaining flour, the cheese and pepper thoroughly.
6
Divide batter between cans.
7
Let rise in warm place 50 minutes.
8
(Batter will rise slightly, but will not rise above cans.)
9
Heat oven to 350u00b0.
10
Bake 40 minutes or until golden brown.
11
Immediately remove from cans.
12
Cool slightly before slicing.

968

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pkg. active dry yeast, 1/4 c. hottest tap water, 2 1/2 c. Gold Medal flour, 2 Tbsp. sugar, and more.

Yes, Cheese Pepper Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheese Pepper Bread

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