CHEDDAR 'N CRACKED PEPPER BREAD
3 cups bread flour
1 package rapid rise yeast
1 teaspoon salt
2/3 cup margarine or butter, softened
1/2 cup water
1/2 cup milk
1 cup (4 ounces) shredded Cheddar cheese
1/2 teaspoon coarse ground or freshly cracked pepper
Margarine or butter, softened
1. 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.
2. Generously grease 2-quart casserole or loaf pan, 9 X 5 X 3 inches. Stir down batter by beating about 25 strokes. Spread evenly in casserole. Cover; let rise 30 to 45 minutes or until double.
3. 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.
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.