Jalapeño Cheese Bread


This is a combination of several recipes. I’ve tweaked it many times before reaching perfection. This is an automatic breadmaker recipe, so if you have one, you’re in luck. Even better the next day — toasted with butter.

Ingredients:

3/4 cup sour cream
4 tbs. water
1 egg
2-1/2 cups bread flour
1/2 cup cornmeal
1-1/2 tsp. salt
2 tbs. sugar
1/4 tsp. baking soda
1 cup grated sharp cheddar cheese
4 jalapeño peppers, diced with seeds
1-1/2 tsp. breadmaker yeast

Preparation:

Check to make sure your breadmaker yeast is still fresh or the loaf will not rise properly!

Assemble ingredients in the order shown in the reservoir. Set your breadmaker for a 1.5 pound loaf, light crust, #2 mode (with my model, #2 is correct). While mixing, push ingredients carefully down on the sides of the reservoir with a small spatula to ensure even kneading by the paddle.

Bake time is approximately 2 hours, 50 minutes, depending on your model.

Remove and let stand ten minutes. Slice and serve.

Makes one 1-1/2 lb. loaf.

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