Recipe - Hearth Baked 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 dough cycle.

3. Scrape dough onto a board coated generously with bread flour. Taking
care not to puncture or tear dough surface (interior is sticky), pat dough
gently with floured hands to form a round loaf about 8 inches wide; do not
knead. Sprinkle 2 tablespoons bread flour over dough.

4. Slide a pastry scraper or wide spatula under loaf to loosen, then lift
quickly and carefully onto a buttered 14 x 17 inch baking sheet. Pat to
reshape loaf, if necessary.

5. Lightly cover loaf with plastic wrap and let stand until puffy, about 30
minutes. Remove plastic.

6. With a floured razor blade or very sharp knife, cut 2 or 3 slashes about
One half inch deep across top of loaf.

7. Bake in a 425 F oven until richly browned, 25 to 30 minutes.

8. After loaf has baked 25 minutes, sprinkle an additional One fourth cup shredded
dry jack or Parmesan cheese over it, then continue to bake as directed.

9. Transfer loaf to a rack to cool 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