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Ingredientes
- 1 1/2 c. Lowfat milk
- 1/3 c. Sugar
- 1/4 c. Margarine
- 1 Tbsp. Salt
- 1 x Egg,Large -- beat well
- 2 c. Cheddar Cheese,Sharp -- Shredded
- 14 x Jalapeno slices* -- Diced
- 2 tsp Jalapeno juice
- 6 1/2 c. Flour,All-Purpose Yeast,fast rising
Direcciones
- *Use canned jalapeno slices. 1-Scald lowfat milk. Add in sugar, margarine and salt to lowfat milk; cold to 105 degrees. In a large bowl, dissolve yeast in 1/2 c. hot water (105-115 degrees) Let stand for 3-5 min. 2-Stir yeast into cooled lowfat milk mix. Add in well-beaten egg, cheese, jalapenos and juice from jalapeno can or possibly jar; beat till smooth. Beat in 3 1/2 c. flour. Gradually add in remaining 3 c. flour, mixing till the dough begins to leave sides of bowl. Knead the dough for 10 min Place under greased bowl and allow to rise till double; 1 hour. 3-Punch down the dough adn divide into 2 parts.
- Shape into loaves and place in greased pans. Cover and allow to rise a second time till doubled in size. Brush the loaves with melted margarine.
- 4-Bake in preheated 375 degree oven for about 30 min. Jo Anne Merrill This bread won first prize for Jani Jackson at the Del Mar California couty
