Mom’s Cheese Pepper Bread

Yield: 2 loaves Active time: 20 minutes Total time: 1 hour March 30, 2003

Mom used to make the bread, baked in coffee cans, back when my brother was a baby. We finally found the recipe hidden away in a box of Betty Crocker recipe cards.

Ingredients

  • 1 package active dry yeast
  • 1/4 cup hot tap water
  • 2 1/3 cups flour
  • 2 Tbs. sugar
  • 1 tsp. salt 1/4 tsp. soda
  • 1 cup sour cream
  • 1 egg
  • 1 cup shredded Cheddar cheese
  • 1/2 tsp. pepper

Directions

Grease two 1-pound coffee cans. In a large mixer bowl, dissolve yeast in hot water. Add 1 1/3 cups flour, sugar, salt, baking soda, sour cream, and egg.

Blend for 30 seconds on low speed, scraping bowl constantly. Beat 2 minutes on high speed, scraping bowl occasionally. Stir in remaining flour, cheese, and pepper thoroughly.

Divide batter between cans. Let rise in a warm place for 50 minutes. (Batter will rise slightly but will not double.) Heat oven to 350º. Bake for 40 minutes or until golden brown. Immediately remove from cans. Cool slightly before slicing.

Chive Supper Bread

Add 2 Tbs. snipped chives with the first addition of flour. Divide batter between 2 greased 9-inch pie pans, spreading evenly. Let rise 50 minutes. Bake 25 to 30 minutes or until golden brown.

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