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    Jalapeno Bread II.


    1-1/8 cups warm water (110 degrees F)
    1 teaspoon salt
    2 tablespoons sugar
    1/2 cup sharp cheddar cheese or Monterey jack cheese, room temperature
    5-1/2 tablespoons chopped Jalapeno peppers
    3 cups bread flour
    1/2 tablespoon active dry yeast

    Follow your ABM mfg.'s directions for preparation of this type of bread.
 

 

 

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