 |
Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 4 |
|
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! Ingredients:
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 |
Directions:
1. Grease two 1-lb. coffee cans.
2. In 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 constantly. Beat on high speed for 2 minutes scraping bowl occasionally.
5. Stir in remaining flour, the cheese and pepper thoroughly.
6. Divide batter between cans. Let rise in warm place 50 minutes. (Batter will rise slightly but will not double).
7. Heat oven to 350°F.
8. Bake for 40 minutes or until golden brown. Immediately remove from cans. Cool slightly before slicing.
9. *If using self-rising flour, omit salt and soda.
|
|