Prep 1 hr
Cook 40 mins
This is absolutely the best pepper cheese bread recipe I have ever found. It came from Betty Crocker years ago when they did their recipe boxes back in the 70's. It is baked in 1 lb. coffee cans. My mom had the lime green recipe box when I was a kid, but lost it. Betty Crocker was kind enough to find me the actual recipe card for this and sent it to me. So enjoy!
- 1⁄4 ounce active dry yeast
- 1⁄4 cup hottest tap water
- 2 2⁄3 cups gold medal flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1 cup sour cream
- 1 egg
- 1 cup shredded cheddar cheese
- 1⁄2 teaspoon pepper
- Grease two 1-lb. coffee cans.
- In large mixer bowl, dissolve yeast in hot water.
- Add 1 1/3 cups of the flour, the sugar, salt, soda, sour cream and egg.
- Blend 1/2 minute on low speed, scraping bowl constantly. Beat on high speed for 2 minutes scraping bowl occasionally.
- Stir in remaining flour, the 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 350°F.
- Bake for 40 minutes or until golden brown. Immediately remove from cans. Cool slightly before slicing.
- *If using self-rising flour, omit salt and soda.