Yield: 16 servings
Measure | Ingredient |
---|---|
\N \N | -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 can | Green chilies; chopped |
1 teaspoon | Ground red pepper |
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)