INGREDIENTS
5
Jalapeno peppers, large
6 1/2 cups
Bread flour, unbleached
1 1/2 tbsp
Instant yeast
2 tsp
Salt, fine
5 tbsp
White or brown sugar
1/4 cup
Butter or vegetable oil, unsalted
1 1/8 cups
Buttermilk or milk
1 1/2 cups
Cheddar cheese
8 oz
Cream cheese
1 cup
Water