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. hot tap water; 2 1/3 c. Gold Medal flour; 2 Tbsp. sugar; 1 tsp. salt; 1/4 tsp. soda; 1 c. sour cream; 1 egg; 1 c. shredded Cheddar; 1/2 tsp. pepper

Servings: persons

1
Grease two 1 pound coffee cans.
2
In large mixing bowl, dissolve yeast in hot water.
3
Add 1 1/3 cups of flour, sugar, salt, soda, sour cream and egg.
4
Blend 1/2 minute on low speed, scraping bowl constantly.
5
Beat 2 minutes on high speed.
6
Stir in remaining flour, cheese and pepper.
7
Divide batter between cans. Let rise in warm place 50 minutes.
8
(Batter will rise slightly; will not double.) Preheat oven to 350u00b0.
9
Bake 40 minutes or until golden brown.
10
Remove from cans immediately.
11
Cool slightly before slicing.

932

kcal

Calories

Fat

118

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. hot tap water, 2 1/3 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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