Cheddar Cheese and Jalapeño Corn Bread

Ingredients

1½ cups Water, 80°F (27°C)

3 tablespoons butter at room temperature

1 teaspoons Salt

1/4 cup Sugar, granulated

4½ cups Bread flour

2/3 cup Corn meal

1½ cups Sharp cheddar cheese (shredded)

2 tablespoons Jalapeno, finely diced

3 tablespoons Milk powder

2 teaspoons Active Dry Yeast

OPTIONAL TOPPING:

Sharp cheddar cheese (shredded)

1/4 cup Egg wash: 1 egg + 1 tablespoon water, beaten

Directions

Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed.
Secure the bread pan inside the baking chamber.
Select the BASIC setting, desired crust color and loaf size.
Press the START | PAUSE button.
If using the topping, brush the dough at the end of the final rise (prior to bake) with the egg wash and sprinkle shredded cheddar cheese on top.
When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool.
Bread will slice best when allowed to cool.

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