Cheese Pepper Bread

• 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

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 350u0b0.
10. Bake 40 minutes or until golden brown.
11. Immediately remove from cans.
12. Cool slightly before slicing.
13. Makes 2 loaves.

active dry yeast, water, gold medal flour, sugar, salt, soda, sour cream, egg, cheddar cheese, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=337666 (may not work)