recipe comes from the the Bitchin
Kitchen web site which is run by Faith Heinauer.
This is what she said in describing Bitchin Kitchen:
I grew up in a household that loved not only food,
but also the creative process of cooking and entertaining.
My father is a professional chef and my mother
was a former pastry chef. After earning my degree
in hotel and restaurant management, I joined my
father's catering business and started teaching
cooking classes. Growing up in the restaurant
scene offers a lot of culinary observations; add
my knack for experimenting in the kitchen, and
you've got my collection of recipes and tricks
of the trade. So, if you want to talk food, get
a great recipe or hear the latest culinary scoop,
you're at the right place!"
it down? Let it sit for two hours? Must knead
it! Cover and wait? No, itís not a high maintenance
boyfriend . . . itís a yeast-based bread.
youíre a girl on the go and just donít have time
for the yeasty-type, then make this delicious
quick bread recipe. Itís spicy, flavorful and
doesnít dry out in the morning. If only men were
cup (1 stick) butter, melted
2 1/2 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon black pepper*
2 cups Sharp Cheddar cheese, shredded
2 eggs, lightly beaten
1 cup sour cream
and flour a 9 x 5 inch pan.
a medium bowl, sift together the flour, baking
powder, baking soda, salt and pepper.
a small bowl, whisk together the butter, cheddar
cheese, eggs and sour cream.
the cheese mixture to the flour mixture.
into the prepared pan.
for 40 minutes, or until toothpick inserted
in center comes out clean.
in the pan on a wire rack for 5 minutes. Remove
from the pan. Serve warm.
using caraway seed or dill seed in place of black