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Easy Jalapeno Cheddar Bread

Courtney O'Dell
  • 180 minutes
  • Serves 12

INGREDIENTS

600 g

flour (about 4 cups, lightly packed and leveled off)

2 cups

water (473.18mL lukewarm water)

1 1/2 tbsp

salt

1

yeast (7g, 2 1/4 teaspoons)

2 tbsp

jalapeno rings (drained of excess liquid and patted dry)

2 cups

cheddar cheese (sharp , shredded)