1 pkg. dry yeast
1/4 c. warm water (105 to 115 degrees)
2 1/3 c. all-purpose flour, divided
2 tbsp. sugar
1 tsp. salt
1/4 tsp. baking soda
1/2 tsp. black pepper
1 (8 oz.) carton sour cream
1 egg, beaten
1 c. (4 oz.) shredded Cheddar cheese

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 1 1/2 cups flour, sugar, salt, baking soda, pepper, sour cream and egg; beat at low speed of an electric mixer 30 seconds. Beat at high speed 2 minutes; stir in remaining flour and cheese.

Divide dough in half; place in two well greased 1 pound coffee cans. Cover and let rise in a warm place free from drafts, 1 hour. (Dough will not double in bulk.)

Bake at 350 degrees for 40 minutes or until loaves sound hollow when tapped. Yield: 2 loaves.