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| 1 Packung | dry yeast active |
| 1/4 Tasse | Hottest tap water |
| 2 1/3 Tasse | flour |
| 2 Esslöffel | sugar |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | soda |
| 1 Tasse | sour cream |
| 1 | egg |
| 1 Tasse | cheddar shredded |
| 1/2 Teelöffel | pepper |
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Grease two 1 lb. Coffee cans. In large mixing bowl, dissolve yeast in hot water. Add 1 1/3 cups of the flour, the sugar, salt, soda, sour cream and egg. Blend on low speed about 1 minute, scrap bowl. Beat 2 minutes more on high, scrap bowl. Stir in remaining flour, scraping bowl during addition of flour, add cheese, and pepper being sure to blend thoroughly. Divide batter between two cans. Let rise in warm place 50 minutes. Better will rise slightly, but will not double. Heat oven to 350 F. Bake 40 minutes or until golden brown. Remove bread from cans immediately. Cool slightly before slicing.
Chive variation; add 2 Tab. Snipped chives to first addition of flour, otherwise make as directed.
From the MealMaster recipe list. Downloaded from Glen's Mm Recipe Archive,
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