MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Jalapeno Cheese Bread
  Categories: Bread, Machine
       Yield: 34 .1 serving
  
 MMMMM-----------------------1 1/2 LB LOAF----------------------------
     3/4 c  Sour cream
     1/8 c  Water (for
            -Welbilt/Dak machines add
       2 tb More water)
       1    Egg
       3 c  All-purpose or
            -unbleached flour
   1 1/2 ts Salt
       2 tb Sugar
     1/4 ts Baking soda
       1 c  (4 ounces) grated
            -sharp Cheddar cheese
       3 tb Seeded and
            -chopped fresh jalape*o
            -pepper (about 4 peppers)
            -or canned diced jalape*o
            -peppers
   1 1/2 ts RED STAR active
            -dry yeast for all machines
            -except 1 1/2-pound
            -Panasonic/
            -National machines (use 3
            -teaspoons RED STAR active
            -dry yeast) and 1 1/2-pound
            -Welbilt/Dak machines (use
       2 ts RED STAR active
            -dry yeast)
 
 MMMMM------------------------1 POUND LOAF-----------------------------
     1/2 c  Sour cream
     1/8 c  Water (for
            -Welbilt machine add 1
            -tablespoon more water)
       1    Egg
       2 c  All-purpose or
            -unbleached flour
       1 ts Salt
   1 1/2 tb Sugar
     1/4 ts Baking soda
     3/4 c  (3 ounces) grated
            -sharp Cheddar cheese
       2 tb Seeded and
            -chopped fresh jalape*o
            -pepper (about 3 peppers)
            -or canned diced jalape*o
            -peppers
   1 1/2 ts RED STAR
            -active dry yeast for all
            -machines
  
   Wow ... hot stuff!!  Serve this coarsely textured, very spicy bread
   at your next cocktail party and watch it disappear. It’s great with a
   glass of wine or a cold beer, but its perfect partner is a frosty
   margarita!
   
   Place all ingredients in bread pan, select a light crust setting, and
   press “start”.
   
   After the baking cycle ends, remove bread from pan, place on cake
   rack, and allow to cool 1 hour before slicing.
   
   Note:  One of Linda’s favorites.
   
   From:  “Bread Machine Magic Cookbook” by Linda Rehberg, Lois Conway
   Posted by:  Debbie Carlson - Cooking Echo
   
   From: Debbie Carlson                  Date: 16 Mar 94
  
 MMMMM