Ingrients & Directions
1 pk Active dry yeast
3 c Bread flour
3 tb Jalapeno peppers; chopped,
-or to taste
1/2 c Monterey jack cheese
1 1/2 tb Sugar
1 1/2 ts Salt
1 1/4 c Water; adjust to your needs
These two recipes are taken from “Blue Ribbon Breads”, by May Ward and
Carol Stine, published by Hodgson Mill.
The recipes are for 2 cup bread makers – but I’ve adjusted them for 3
cups.
throw in and bake
Yields
14 Servings