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Spicy Cheese Loaf
(bread machine)
This one is easy. My dad had the jalapeno cheese bread recipe before I ever
got a machine. This is probably my favorite.
3 cups bread flour
1 1/2 tablespoons sugar
1 1/2 tablespoons dry milk
1 1/2 teaspoons salt
1 1/4 cups water
1 1/2 tablespoons butter
1 1/2 teaspoons dry mustard
1/2 teaspoon black pepper
(you can substitute 3 tablespoons jalapenos for the mustard and pepper)
3/4 cups shredded cheddar cheese
1 1/2 tablespoons Worchestershire Sauce
2-3 teaspoons dry yeast
(2 teaspoons dry yeast if quick rising or 3 teaspoons if active dry)
Spinach and Cheese Loaf (bread machine dough
cycle)
Source:
Smart
Bread Machine Recipes: Healthy, Whole Grain &
Delicious , ISBN 0-8069-0690-1
1 or 1 1/2 pound loaf
This loaf makes 12 slices
1 2/3 cup bread flour
3/4 cup oat bran
1 tablespoon sugar
2 teaspoons yeast
1/2 teaspoon sea salt
3/4 cup water
2 tablespoons mustard
1 (10 oz) package frozen chopped spinach, thawed
3 tablespoons parmesan cheese; grated
1 1/4 cups Swiss cheese, reduced-fat; shredded
Put the first seven ingredients in the machine's bread pan. Turn the machine
in the RISE setting so that the machine will mix, knead, and allow the dough
to rise once.
After the dough has risen, turn it onto a lightly floured surface, and shape
the dough into a 9 x 12-inch rectangle. Place the dough on a baking sheet
coated with cooking spray.
Spread half of the shredded cheese over the center third of the rectangle
along the 12-inch length.
Squeeze the excess water from the spinach; combine the spinach and parmesan
cheese, and spread it over the shredded Swiss cheese. Top with the remaining
shredded Swiss cheese.
With a sharp knife, make cuts from the filling to the dough edges at 1-inch
intervals along the sides of filling. Alternating sides, fold strips at an
angle over the filling. Cover and let rise in a warm, draft-free place until
it is doubled in size; about 30 minutes.
Brush the top with egg white glaze or skim milk.
Bake at 375F for about 25 minutes, until golden brown. Serve warm.
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