Chile Cheese Bread Recipe
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Chile Cheese Bread
David and Julie Johnson, Leesburg, VA
As promised, here is the recipe for the chile bread made for the DC hot luck.

We prepared both a Chile cheese bread and a Chile Tomato Bread. This recipe is for the cheese bread, substitute tomatoes and vegies if desired to make the tomato bread. Of course as always, chile to taste. This is a great recipe because you can make it as mild, spicy, exotic as you wish.

For 1.5 lb loaf:

3/4 cup sour cream
1/8 to 1/4 cup water
1 egg
1 1/2 tsp salt
2 tbsp sugar
3 cups bread flour
1 cup grated sharp cheddar cheese
3/4 cup Jalapeno and Habaneros, etc. (Original recipe suggested a wimp 4
2 tsp Red Star brand active dry yeast.

Place all ingredients in bread pan. Select light crust setting and press

After he baking cycle ends, remove bread from pan. Place on cake rack and allow to cool 1 hour before slicing.

Calories per slice 169, Fat 5.9 grams You could probably omit some of the fat by substituting on some of the sour cream and cheese and adding more peppers. (grin)

This recipe is courtesy of a brand new book titled The Bread Machine Magic Book of Helpful Hints, Linda Rehberg & Lois Conway which I recently found.


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