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BREAD RECIPE: Cheddar Pepper Crisps


1 3/4-cups flour
1/2-cup cornmeal
1/2-tsp baking soda
1/2-tsp sugar
1/2-tsp salt
1/2-cup cold butter or margarine
1 1/2-cups (6oz) shredded sharp cheddar
1/2-cup cold water
2-tbsp cider vinegar
Coarsely ground black pepper


In a large bowl, combine the first five ingredients
Cut in butter until crumbly
Stir in cheese
Sprinkle with water and vinegar
Toss with a fork until a ball forms
Wrap tightly with plastic wrap and refrigerate for 1 hour or until dough is firm
Divide into 6 portions
On a lightly floured surface, roll each portion into a eight inch circle
Cut into 8 wedges and place on a greased baking sheet
Sprinkle with pepper and lightly press it into the dough
Bake at 375F for 10-15 minutes until golden and crisp
Cool on a wire rack
Store in an air tight container

Yield 4 dozen

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