I sometimes joke that I’m a carb-ivore, in that I love to make and eat bread.
This recipe for Peppery Cheese Bread is provided by Taste of Home, in honor of the Taste of Home Cooking School scheduled for Oct. 1 at The Vineyard Church in Urbana.
The show is sponsored by The News-Gazette and The News-Gazette Community Newspapers, and it should be great fun. I hope you'll consider attending, if you're local.
Also, if you're a VIP News-Gazette subscriber attending our event at the Krannert Center for the Performing Arts Thursday, I will be on hand with tickets for sale. They're $15. Even if you don't want to buy tickets, make sure to stop by my table and say hi.
Peppery Cheese Bread
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (between 110 and 115 degrees)
1 cup (8 ounces) sour cream
1 egg, beaten
2 tablespoons sugar
1 teaspoon salt
2 1/3 to 2 1/2 cups all-purpose flour
1 cup (4 ounces) shredded cheddar cheese
1/2 teaspoon pepper
Dissolve yeast in water. Add the sour cream, egg, sugar, salt and two-thirds cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough (which will be sticky). Fold in cheese and pepper. Do not knead.
Place in a greased 8x4-inch loaf pan. Cover and let rise in a warm place until doubled, about an hour. Bake at 350 degrees for 35-40 minutes. Cool for 10 minutes before removing from pan to a wire rack. Serves 16.
Photo is also provided by Taste of Home and used with permission.