1 pkg. active dry yeast
1/4 c. warm water
2 1/3 c. flour
2 tbsp. sugar
1 tsp. salt
1/4 tsp. baking soda
1 c. sour cream
1 egg
1 c. grated sharp Cheddar cheese
3/4 tsp. freshly ground black pepper

In large mixing bowl, dissolve yeast in warm water (110 degrees). Add 1 1/3 cups of the flour, sugar, salt, baking soda, sour cream and egg; blend 1/2 minute on low speed scraping bowl frequently. Beat 2 minutes on high speed. Stir in remaining flour, cheese and pepper. Mix thoroughly.

Divide batter into two well greased 1 pound coffee cans. Let rise approximately 1 hour, or until double in bulk. Bake at 350 degrees for 40 minutes. Remove immediately from cans and cool slightly before slicing.