| | 1 1/2 LB LOAF |
| 3/4 | c | Sour cream |
| 1/8 | c | Water (for Welbilt/Dak machines add |
| 2 | tb | More water) |
| 1 | | Egg |
| 3 | c | All-purpose or unbleached flour |
| 1 1/2 | ts | Salt |
| 2 | tb | Sugar |
| 1/4 | ts | Baking soda |
| 1 | c | (4 ounces) grated sharp Cheddar cheese |
| 3 | tb | Seeded and chopped fresh jalapeno pepper (about 4 peppers) or canned diced jalapeno peppers |
| 2 | ts | RED STAR active dry yeast for all machines except 1 1/2-pound Panasonic/ National machines (use 3 teaspoons RED STAR active dry yeast) and 1 1/2-pound Welbilt/Dak machines (use |
| 2 | ts | RED STAR active dry yeast) |
| | 1 POUND LOAF |
| 1/2 | c | Sour cream |
| 1/8 | c | Water (for Welbilt machine add 1 tablespoon more water) |
| 1 | | Egg |
| 2 | c | All-purpose or unbleached flour |
| 1 | ts | Salt |
| 1 1/2 | tb | Sugar |
| 1/4 | ts | Baking soda |
| 3/4 | c | (3 ounces) grated sharp Cheddar cheese |
| 2 | tb | Seeded and chopped fresh jalapeno pepper (about 3 peppers) or canned diced jalapeno peppers |
| 1 1/2 | ts | RED STAR active dry yeast for all machines |
