Instructions: For the bread I added about 1 teaspoon fresh ground black pepper and about the same amount of sweet basil to a 2 loaf sourdough french bread recipe. (Actually 1 teaspoon is a very rough estimation. Actually I just ground the pepper directly over the dough after I had turned it out on the table, and ground away until the dough was fairly well covered!)

When I shaped the loaves, I kneaded in about 1/2 cup grated cheddar cheese. (Again, I just cut off a chunk of cheese, and grated it onto the dough.)

This recipe was adapted from Mel Londons "Bread Winners" cookbook.

NOTES : We just had some Cheese & Pepper bread with split pea soup for lunch today.

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