1 1/2 LB LOAF
3/4 c Sour cream -pepper (about 4 peppers)
1/8 c Water (for -or canned diced jalapeo
-Welbilt/Dak machines add -peppers
2 tb More water) 1 1/2 ts RED STAR active
1 Egg -dry yeast for all machines
3 c All-purpose or -except 1 1/2-pound
-unbleached flour -Panasonic/
1 1/2 ts Salt -National machines (use 3
2 tb Sugar -teaspoons RED STAR active
1/4 ts Baking soda -dry yeast) and 1 1/2-pound
1 c (4 ounces) grated -Welbilt/Dak machines (use
-sharp Cheddar cheese 2 ts RED STAR active
3 tb Seeded and -dry yeast)
-chopped fresh jalapeo
-1 POUND LOAF-
1/2 c Sour cream 3/4 c (3 ounces) grated
1/8 c Water (for -sharp Cheddar cheese
-Welbilt machine add 1 2 tb Seeded and
-tablespoon more water) -chopped fresh jalapeo
1 Egg -pepper (about 3 peppers)
2 c All-purpose or -or canned diced jalapeo
-unbleached flour -peppers
1 ts Salt 1 1/2 ts RED STAR
1 1/2 tb Sugar -active dry yeast for all
1/4 ts Baking soda -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
1 servings