1 pkg. active dry yeast
1/4 c. hottest tap water
2 1/3 c. flour
2 tbsp. sugar
1 tsp. salt
1/4 tsp. baking soda
1 c. dairy sour cream
1 egg
1 c. shredded cheddar cheese
1/2 tsp. pepper

Grease 2 (1 pound) coffee cans. In large mixer bowl, dissolve yeast in hot water. Add 1 1/3 cups of the flour, the sugar, salt, soda, sour cream, and egg. Blend 1/2 minute on low speed, scraping bowl occasionally. Beat 2 minutes at high speed, scraping bowl constantly. Stir in remaining flour, the cheese and pepper thoroughly. Divide batter between cans.

Let rise in warm place 50 minutes. Batter will rise slightly but will not double. Heat oven to 350 degrees. Bake 40 minutes or until golden brown. Immediately remove from pans. Cool slightly.

Makes 2 loaves. Freezes well.

CHIVE SUPPER BREAD:

Add 2 tablespoons snipped chives with the first addition of flour. Divide batter between 2 greased 9 inch pie pans, spreading evenly; let rise 50 minutes. Bake 25 to 30 minutes or until golden brown.