Cheddar cheese pepper bread with variations

1 servings

Ingredients

Quantity Ingredient
½ cup Butter
2½ cup All-Purpose Flour
2½ teaspoon Baking Powder
1 teaspoon (-1 1/2) Ground Black Pepper
¾ teaspoon Baking Soda
¾ teaspoon Salt
2 cups Sharp Cheddar Cheese -- shredded
2 Eggs
8 ounces Plain Yogurt

Directions

Preheat oven to 375 F. Butter and flour 9x5x3-inch loaf pan; set aside. Melt butter in small sauce pan over low heat; set aside to cool. Combine flour, baking powder, black pepper, baking soda and salt in a large bowl; stir in Cheddar cheese. In medium bowl, lightly beat eggs; stir in yogurt and melted butter. Stir into flour mixture just until moistened. Spoon onto prepared pan.

Bake 35 mins or until golden brown and wooden pick insert in center comes out clean. Cool in pan on wire rack 10 mins; remove from pan.

Serve warm or toasted if desired.

Makes 1 loaf (16 portions).

Variations:

Rolled biscuits: Place dough on lightly floured surface; roll to ½-inch thickness. Cut out rounds with lightly floured 2 1/12-inch biscuit cutter; place 1 inch apart onto large buttered baking sheet.

Bake 15 to 18 mins. Continue as directed above.

Makes 16 biscuits.

Drop Biscuits: Drop ¼-cupfuls of dough 1 inch apart onto large buttered baking sheet. Bake 15 to 18 mins.

Makes 16 biscuits.

Swiss Caraway Bread or Biscuits: Substitute Swiss cheese for Cheddar cheese; omit black pepper. Add 1½ tsp caraway seeds to flour mixture. Add 1 Tbs prepared Dijon mustard to yogurt mixture. Bake as bread or biscuits as directed above.

Makes 1 loaf or 16 biscuits.

(A favorite recipe from National Dairy Board.) Recipe By : Muffins & Quick Breads For Every Occasion-Best Recipes V⅒

From: Dan Klepach Date: 11-20-95 (23:30) (159) Fido: Cooking

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