Free Recipe Hearth Baked Chile Cheese Sourdough
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Hearth Baked Chile Cheese Sourdough Recipe
-for 1 1/2 pound loaf-
1 c Water
1 c Sourdough starter
3 c Bread flour
1/2 c Rye flour
1 tb Sugar
1 ts Salt
1 pk Active dry yeast
1/3 c Dry jack or Parmesan cheese;
-shredded
1/4 c Fresh jalapeno chiles;
-minced
2 lb Loaf:
1-1/3 c Water
1-1/3 c Sourdough starter
4 c Bread flour
2/3 c Rye flour
4 ts Sugar
1 ts Salt
1 pk Active dry yeast
1/2 c Dry jack or parmesan cheese;
-shredded
1/3 c Fresh jalapeno chiles;
-minced
Hearth Baked Chile Cheese Sourdough Preparation
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 1/2 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 1/4 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 MC-Recipe Digest by Chateau Stripmine <chateaustripmin@mcn.net> on Feb 15, 1998
Cooking Temperature:
Recipe Serves: 1
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