Robyn's Jalapeno Cheese Sour Cream Bread

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Robyn's Jalapeno Cheese Sour Cream Bread

star rating (1) rate this recipe »
Published prior to 2008

For 1 1/2-lb. machine
1 cup milk
1/4 cup sour cream
1 1/2 cups King Arthur 100% White Whole Wheat Flour
1 1/2 cups King Arthur Unbleached Special Bread Flour
1 teaspoon salt
2 tablespoons sugar
2 tablespoons butter
2 teaspoons active dry yeast or instant yeast

Place all of the ingredients into the pan of your machine, program for Raisin Bread or a similar cycle (if available; if not, program for basic or white bread), and press Start. When the beeper sounds (or about 7 minutes before the end of the final kneading cycle), add the following:

    1 cup shredded Monterey Jack cheese
    1/2 cup chopped red bell pepper
    1/4 cup canned chopped jalapeno pepper, drained


    For 1-lb. machine
    2/3 cup milk
    a scant 3 tablespoons sour cream
    1 cup King Arthur 100% White Whole Wheat Flour
    1 cup King Arthur Special For Machines Bread Flour
    3/4 teaspoon salt
    4 teaspoons sugar
    4 teaspoons butter
    1 1/2 teaspoons active dry yeast or instant yeast
Place all of the ingredients into the pan of your machine, program for Raisin Bread or a similar cycle (if available; if not, program for basic or white bread), and press Start. When the beeper sounds (or about 7 minutes before the end of the final kneading cycle), add the following:
    2/3 cup shredded Monterey Jack cheese
    1/3 cup chopped red bell pepper
    4 teaspoons canned chopped jalapeno peppers

Reviews

1
  • star rating 05/07/2011
  • brdbakr1 from KAF Community
  • The first time I baked this bread, I followed the recipe and it did not rise. The second time, I warmed the milk and butter, then mixed in the yeast. I used 3 cups of King Arthur bread flour and did not use the white wheat flour. I also did not use the chopped red pepper. The bread rose well and baked into an attractive loaf (I took it out of the bread machine and let it rise in two medium sized loaf pans), but as soon as I took the loaves from the oven, they both collapsed from the sides. The bread had a good flavor, so I tried one more time...warming the milk and butter, but adding an extra 1/2 cup bread flour, then a couple of tablespoons more as the bread machine did the last kneading. The loaves are attractive and did not collapse this time. The texture and flavor are great. I am glad that I did not give up on this recipe. I gave the recipe 3 stars because I had to make those changes.
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