"I used instant yeast in this bread and baked it on the quick (or rapid) cycle. If you use active dry yeast, decrease the amount to about 2 teaspoons and bake on the basic cycle...."
INGREDIENTS
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1 cup water
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3 1/2 cups bread flour
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1/2 cup cornmeal
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2 tablespoons sugar
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1 1/2 teaspoons salt
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1 1/2 tablespoons butter
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1 can (4 ounces) chopped jalapeno peppers, well drained using a strainer
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3/4 cup (3 ounces) shredded Montery Jack and Cheddar cheese blend