This is one of the favorites around our house. This bread combines simple black pepper with cheddar cheese to form a truly unique taste. We call this our black pepper muffin, but don’t let that fool you. The flavor of this bread is multilayered and not to be missed.
Add 1 and 1/4 cups of water and 1 well-beaten egg. Mix well and fold in 8 oz. of shredded cheese. Cheese may be your choice: mild cheddar, sharp cheddar, or velveeta. Pour into 12 regular size muffin tins or divide into 2 loaf pans, size 5 x 9. Bake at 400 degrees for 18-20 minutes.
Bleached enriched flour (bleached wheat flour, niacin, iron, thiamin mononi-trate, riboflavin, folic acid), baking powder (baking soda, sodium aluminum phosphate, monocalcium phosphate), salt, calcium sulfate, sugar, black pepper, nonfat dry milk, vitamin A palmitate, vitamin D3, aged cheddar cheese (cultured milk, enzymes), buttermilk, cultured buttermilk, and lecithin.