1 1/2 LB LOAF
3/4 c Sour cream
1/8 c Water (for
-Welbilt/Dak machines add
2 tb More water)
1 Egg
3 c All-purpose or
-unbleached flour
1 1/2 ts Salt
2 tb Sugar
1/4 ts Baking soda
1 c (4 ounces) grated
-sharp Cheddar cheese
3 tb Seeded and
-chopped fresh jalape*o
-pepper (about 4 peppers)
-or canned diced jalape*o
-peppers
1 1/2 ts RED STAR active
-dry yeast for all machines
-except 1 1/2-pound
-Panasonic/
-National machines (use 3
-teaspoons RED STAR active
-dry yeast) and 1 1/2-pound
-Welbilt/Dak machines (use
2 ts RED STAR active
-dry yeast)
-1 POUND LOAF-
1/2 c Sour cream
1/8 c Water (for
-Welbilt machine add 1
-tablespoon more water)
1 Egg
2 c All-purpose or
-unbleached flour
1 ts Salt
1 1/2 tb Sugar
1/4 ts Baking soda
3/4 c (3 ounces) grated
-sharp Cheddar cheese
2 tb Seeded and
-chopped fresh jalape*o
-pepper (about 3 peppers)
-or canned diced jalape*o
-peppers
1 1/2 ts RED STAR
-active dry yeast for all
-machines
Wow … hot stuff!! Serve this coarsely textured, very spicy bread
at your next cocktail party and watch it disappear. It’s great with a
glass of wine or a cold beer, but its perfect partner is a frosty
margarita!
Place all ingredients in 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: One of Linda’s favorites.
Yields
34 .1 serving