Cheddar Cheese Pepper Bread

Ingredients

• 2½ cups all-purpose flour
• 2½ teaspoons baking powder
• 1 to 1½ teaspoons black pepper
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• 2 cups (8 ounces) shredded sharp Cheddar cheese
• 1 container (8 ounces) plain yogurt
• ½ cup (1 stick) butter melted
• 2 eggs, lightly beaten

Directions

Preheat oven to 375°F. Combine flour, baking powder, pepper, baking soda and salt in large bowl. Stir in cheese. Stir together yogurt, melted butter and eggs. Add to flour mixture; stir just until dry ingredients are moistened. Spoon into buttered and floured 9" x 5" loaf pan. Bake about 35 minutes or until golden and wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove bread from pan. Serve warm or toasted, if desired.Yield: 1 loafVARIATIONS:Rolled Biscuits: Prepare dough as directed. Roll out dough on lightly floured surface to ½-inch thickness. Cut biscuits with floured 2½-inch round cutter. (If necessary, reroll dough.) Place about 1 inch apart on buttered baking sheet. Bake 15 to 18 minutes or until golden. Makes 16 biscuits.Drop Biscuits: Prepare dough as directed. Drop by ¼ cupfuls 1 inch apart on buttered baking sheet. Bake 15 to 18 minutes or until golden brown. Makes 16 biscuits.Swiss Caraway Bread or Biscuits: Substitute Swiss cheese for Cheddar cheese; omit pepper. Add 1 ½ teaspoons caraway seeds to flour mixture. Add 1 Tablespoon Dijon-style mustard to yogurt mixture. Bake as a bread or biscuits as directed.Source: Recipes from Famous Inns/Seasonal Celebrations-DMI. Reprinted with permission of Dairy Management, Inc.