Yield: 14 Servings
|1 pack||Active dry yeast|
|3 cups||Bread flour|
|3 tablespoons||Jalapeno peppers; chopped, or to taste|
|½ cup||Monterey jack cheese|
|1¼ cup||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
>From: tessi!uunet!mailrus!uflorida!rm1!jan (Jan Cranny) JAPLADY@... (REBECCA RADNOR)
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .