Buttermilk cheese bread
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Judy Garnett (PJXG05A) | ||
| 1 | pack | Yeast; (or 1 1/2 tsp) |
| 3 | cups | Bread flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Sugar |
| ½ | cup | Buttermilk |
| ½ | cup | Sourdough starter |
| ¼ | cup | Warm water |
| 1 | cup | Cheddar;sharp, cubed |
| ½ | cup | Blue cheese |
| 1 | cup | Green chilies; chopped |
| 1 | teaspoon | Ground red pepper |
Directions
Have all ingreds. at room temp. except water. Put into pan in order listed. Set on White Bread setting. Check whether too wet or dry during knead cycle. Correct with a TBSP or so more of water or flour, if necessary. This is a dense loaf and I like it best toasted.
Kyllikki, there is also a seed bread loaf and a Potato Loaf Bread that I'll be glad to send you adaptions to use s/d starter with, if you're interested. 08/29 02:41 am JUDY/NC PJXG05A FROM: JUDY GARNETT (PJXG05A)