4X6 Recipe Card
Use your browsers print button to print the recipe, then cut along the outline for a convenient 4X6 recipe card.

 
Jalepeno Cheese Bread
Recipe Courtesy North Dakota Wheat Commission
www.ndWheat.com

Ingredients
1-POUND LOAF
2/3 cup water
1 tablespoon + 1 teaspoon margarine, softened
2 cups bread flour
1/4 cup nonfat dry milk
2 teaspoons sugar
3/4 teaspoon salt
1/2 cup grated cheddar cheese
1 tablespoon Jalapeno peppers (diced, seeded)
1 1/4 teaspoons active dry yeast

1-1/2-POUND LOAF
1 cup water
2 tablespoons margarine, softened
3 cups bread flour
1/3 cup nonfat dry milk
1 tablespoon sugar
1 teaspoon salt
2/3 cup grated cheddar cheese
1 1/2 tablespoons Jalapeno peppers (diced, seeded)
2 teaspoons active dry yeast

2-POUND LOAF
 

 
1 1/3 cups water
2 tablespoons + 2 teaspoons margarine, softened
4 cups bread flour
1/2 cup nonfat dry milk
1 tablespoon + 1 teaspoon sugar
1 1/2 teaspoons salt
1 cup grated cheddar cheese
2 tablespoons Jalapeno peppers (diced, seeded)
2 1/2 teaspoons active dry yeast

Instructions
Place ingredients in baking pan in order suggested by your bread machine’s instruction manual.
Do not use delayed time bake cycle for this recipe.

Nutritional Information
Based on 24 slices per 11/2-pound loaf, one serving provides approximately 77 calories, 3g
protein, 11g carbohydrates, 2g fat, 0.4g fiber, 3mg cholesterol, 0.7mg iron, 131mg sodium.