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Jalapeno Cheese Bread

Reviewed: Feb. 4, 2012
The first time I used this recipe, I followed it to the letter with the exception of keeping somewhere between 90-100 degrees (there's no such place in my house during winter so I put on top of dryer and turned on high for an hour) and it turned out better than I could have planned seeing as it's my first bread ever made from scratch or otherwise. Not as much jalapeno and cheese flavor as I like but the scent was great and heated up with melted butter, this bread is to die for. Tonight I'm making it again but this time I used sliced jalapenos and increased to 2 cups. I was going to use cubed cheese for more flavor per bite but my oldest son hates cheese and really liked the first batch so I kept that the same. I have yet to bake it bit everything else is going well so I expect this will be more to my taste. This recipe, if followed correctly, works perfectly!!
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