Chili-Cheese Sourdough

recipe

Yield:

Makes a 1 1/2-pound loaf

Recipe from

Nutritional Information

Calories 97
Caloriesfromfat 7.4 %
Protein 3.7 g
Fat 0.8 g
Satfat 0.3 g
Carbohydrate 18 g
Fiber 0.8 g
Sodium 117 mg
Cholesterol 1.4 mg

Ingredients

1 cup water
3 cups bread flour
1/2 cup rye flour
1 tablespoon sugar
1 teaspoon salt
1 package active dry yeast
1/3 cup shredded dry jack or parmesan cheese
1/4 cup minced fresh jalapeño chilies

Preparation

1. Add ingredients to bread machine pan according to manufacturer's directions.

2. Select basic cycle.

3. Remove baked loaf from pan at once. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool.

To make a 2-pound loaf, use 1 1/3 cups water, 1 1/3 cups sourdough starter, 4 cups bread flour, 2/3 cup rye flour, 4 teaspoons sugar, 1 teaspoon salt, and 1 package active dry yeast, 1/2 cup shredded dry jack or parmesan cheese, and 1/3 cup minced fresh jalapeño chilies.

Nutritional analysis per ounce.

Note:

March 1998
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