Recipe - Chile Cheese Sourdough

for 1 One half pound loaf
1 cup Water
1 cup Sourdough starter
3 cup Bread flour
One half cup Rye flour
1 tablespoon Sugar
1 teaspoon Salt
1 pack Active dry yeast
1/3 cup Dry jack or Parmesan cheese;
shredded
One fourth cup Fresh jalapeno chiles;
minced
2 pound Loaf:
1 1/3 cup Water
1 1/3 cup Sourdough starter
4 cup Bread flour
2/3 cup Rye flour
4 teaspoon Sugar
1 teaspoon Salt
1 pack Active dry yeast
One half cup Dry jack or Parmesan cheese;
shredded
1/3 cup Fresh jalapeno chiles;
minced

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.

NOTES : Sunset Magazine, March 1998
Posted to MCRecipe Digest by "Chateau Stripmine" chateaustripmin@mcn.net
on Feb 15, 1998