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Chili-Cheese Sourdough

Chili-Cheese Sourdough

Sunset MARCH 1998

  • Yield: Makes a 1 1/2-pound loaf

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. 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.

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
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Chili-Cheese Sourdough Recipe

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