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Jalapeno Cheese Bread

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***1 1/2 POUND LOAF***
3/4 cup sour cream
1/8 cup water
1 egg
3 cups all-purpose or unbleached flour
1 1/2 teaspoons salt
2 tablespoons sugar
1/4 teaspoon baking soda
1 cup sharp cheddar cheese; grated (4 ounces)
3 tablespoons jalapeno pepper, fresh, seeded and
OR 4 canned jalapenos, diced
1 1/2 teaspoons Red Star active dry yeast
***1 POUND LOAF***
1/2 cup sour cream
1/8 cup water
1 egg
2 cups all-purpose or unbleached flour
1 teaspoon salt
1 1/2 tablespoons sugar
1/4 teaspoon baking soda
3/4 cup sharp cheddar cheese; grated (3 ounces)
2 tablespoons jalapeno peppers; as above
3 OR canned jalapenos, diced
1 1/2 teaspoons Red Star active dry yeast

Place all ingredients into bread pan, select a light crust setting and press start. After the baking cycle ends, remove bread from pan, place on cake rack and allow to cool 1 hour before slicing. Note: A favorite in the Thompson house From: "Bread Machine Magic Cookbook" by Linda Rehberg and Lois Conway. Posted in Fido Cooking Echo by Debbie Carlson Posted in WWIVNet Meal Master Recipe Sub by Roberta Thompson Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. - - - - - - - - - - - - - - - - - - NOTES : It may be necessary to adjust water and yeast for your particular brand of bread machine.

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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