CHEDDAR & CRACKED PEPPER BREAD

Steps:

• Mix 1 cup flour, the yeast (dry) and salt.
• Heat margarine, water and milk until very warm (125 to 130ºF).
• Add to flour mixture; beat on low speed until moistened, scraping bowl constantly.
• Beat on medium speed 2 minutes, scraping bowl occasionally.
• Add eggs and 1/2 cup flour.
• Beat on medium speed 1 minute, scraping bowl occasionally.
• Stir in cheese, pepper and remaining flour until smooth.
• Scrape batter from side of bowl.
• Cover and let rest 10 minutes.
• Generously grease 2-quart casserole or loaf pan, 9 × 5 × 3 inches.
• Stir down batter by beating about 25 strokes.
• Spread evenly in casserole.
• Cover; let rise 30 to 45 minutes or until double.
• Heat oven to 375º.
• Place loaf on low rack so that top of casserole is in center of oven.
• Bake 40 to 45 minutes or until loaf is brown and sounds hollow when tapped.
• Immediately remove from casserole to wire rack.
• Brush top of loaf with margarine.
• Serve warm or cool; cut into wedges with serrated knife.
• Variations.
• Garlic Casserole Bread: Omit Cheddar cheese and pepper.
• Stir in 1 clove garlic, crushed or finely chopped, with final addition of flour.
• Sprinkle top of loaf with grated Parmesan or Romano cheese before baking.
• Herbed Casserole Bread: Omit Cheddar cheese and pepper.
• Stir in 1 tablespoon dried parsley, 1/2 teaspoon dried oregano and 1/2 teaspoon dried basil with final addition of flour.
• Taco Casserole Bread: Omit Cheddar cheese and pepper.
• Substitute 1/2 cup cornmeal for 1/2 cup of final addition of flour.
• Stir in 1 cup shredded hot pepper cheese (4 ounces) and 2 to 4 tablespoons chopped green chilies, very well drained, with final addition of flour.
• Sprinkle top of loaf with cornmeal before baking.