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1
For bread machine:
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2
Place all of first-part ingredients in breadmaker, set for regular (or white) bread, and start machine.
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3
When beeper sounds, add cheese and peppers.
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4
With the cheese and sour cream, this makes a nice brown loaf of tasty bread.
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5
For regular loaf pan:
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6
In a bowl, add yeast, sugar and warm milk, and give it a stir.
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Let stand for about 10 minutes until foamy.
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8
In a large bowl with an electric dough kneader, add sour cream, flour, salt, butter or olive oil, chives and cumins.
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9
Mix with a wooden spoon until combined.
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Add activated yeast mixture into the bowl, put on the dough hook, and knead for 4 to 6 minutes until the dough is elastic and smooth.
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11
You may need add more flour or milk to achieve the right consistency.
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12
Turn the dough onto a floured surface, and knead by hand for another two minutes.
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13
Oil the bowl well, then place the dough in the oiled bowl, turn once to make sure to coat with oil on all sides.
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14
Cover with a plastic wrap or a damp clean kitchen towel.
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15
Let is rise in a warm place until double in volume, about 1 to 1 1/2 hours.
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16
Pouch dough down, turn the dough onto a floured surface, and knead both of the cheeses, jalapeno and bell peppers into the dough.
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Divide the dough into half.
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18
To make loaves:
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Brush or spray two loaf pans with oil or cooking spray.
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20
Stretch it with your fingers into a fat coil, 9 to 10-inch long.
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Arrange two logs side by side and wrap one around the other to make a twist.
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22
Place in a loaf pan and gently press down to let the dough touches all the sides of the pan.
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23
Repeat with the second loaf.
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Let the loaves rise until double in size again, another 1 hour.
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25
To make muffin shaped bread:
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26
Grease or spray 12-cup muffin tins with oil or cooking spray.
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27
Divide dough into 12 equal portions.
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Roll each portion into a ball, place the ball into one muffin cup.
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29
Repeat until all the balls are in the muffin tin.
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30
Let rise until double in size again, 30 minutes to 1 hout.
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31
Preheat the oven to 350F (180C).
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Bake loaves for about 40 minutes and muffins about 25 minutes, until the top is browned.
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33
Let cool in pan and/or tin for about 10 minutes on a wire rack.
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34
Remove from pan onto wire rack and let cool completely.
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35
The bread can be kept in an air-tight container in the freezer for up to 1 month.
