Pepper jack bread - 1 1/2-pound loaf
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Flat beer |
| 4 | tablespoons | Butter |
| 3 | Eggs | |
| 1 | cup | Monterey pepper jack cheese; shredded |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Sugar |
| 3 | cups | Bread flour |
| 2 | teaspoons | Active dry yeast; preferably red star |
Directions
Makes 1½ pound loaf.
Dump in bread machine in order recommended by manufacturer. It is recommended to add half the cheese at the beginning, with the eggs, and the other half at the beep for raisin bread setting.
This is great with chili. It always reminds me of football games. Rah! Rah! >From Terry Ward's "Cheese Wine Bread", collected by Donna Rathmell German in THE BREAD MACHINE COOKBOOK V, A Nitty Gritty Cookbook, Bristol Publishing Enterprises, Inc., PO Box 1737, San Leandro, CA 94577, 1994, page 58. ISBN 1-55867-093-9
Renamed for easier retrieval and formatted for MasterCook by Kathy Hudson <KHudson123@...>.
Compiled for sharing and Busted by Kathy Hudson on 12/02/97 Recipe by: variation of Terry Ward's "Cheese Wine Bread" Posted to MC-Recipe Digest V1 #940 by KHudson123@... on Dec 2, 1997