Buttermilk cheese bread #2
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Yeast -or- |
| 1½ | teaspoon | Yeast |
| 3 | cups | Bread flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Sugar |
| ½ | cup | Buttermilk |
| ½ | cup | Sourdough starter |
| ¼ | cup | Warm water |
| 1 | cup | Sharp Cheddar; cubed |
| ½ | cup | Blue cheese |
| 1 | can | Green chilies; chopped |
| 1 | teaspoon | Ground red pepper |
Directions
Date: Thu, 21 Mar 1996 20:01:59 -0800 From: Marti Wolek <mwolek@...>
Have all ingreds. at room temp. except water. Put into pan in order listed.
Set on White Bread setting. Check whether too wet or dry during knead cycle. Correct with a TBSP or so more of water or flour, if necessary. This is a dense loaf and I like it best toasted. JUDY GARNETT (PJXG05A) MM-RECIPES@...
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #82
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .
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