Chili-Cheese Sourdough

Yield: Makes a 1 1/2-pound loaf
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 97
  • Calories from fat: 7.4%
  • Protein: 3.7g
  • Fat: 0.8g
  • Saturated fat: 0.3g
  • Carbohydrate: 18g
  • Fiber: 0.8g
  • Sodium: 117mg
  • Cholesterol: 1.4mg

Ingredients

  • 1 cup water
  • 1 cup sourdough starter
  • 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. 1. Add ingredients to bread machine pan according to manufacturer's directions.
  2. 2. Select basic cycle.
  3. 3. Remove baked loaf from pan at once. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool.
  4. 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.
  5. Nutritional analysis per ounce.
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Chili-Cheese Sourdough Recipe at a Glance
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