Serves: 10
Total Calories: 234
Prep time: n/a
Cook time: 30 minutes
Total time: 30 minutes

1 package dry yeast
1/4 cup warm water (110° to 115°F)
1 teaspoon sugar
1 egg
1/4 cup vegetable oil
1/2 cup warm water (110° to 115°F)
1 teaspoon salt
1/3 cup sugar
1 cup sourdough starter
3 1/2 cups flour
2 tablespoons diced jalapeño peppers
2 tablespoons minced garlic
1/2 cup finely grated Monterey Jack-Colby cheese

Dissolve 1 pkg. dry yeast in ¼ c. warm water (110° to 115°F). Stir in 1 tsp. sugar and let sit for 15 minutes. Mix in 1 egg, ¼ c. vegetable oil, ½ c. warm water (110° to 115°F), 1 tsp. salt, and 1/3 c. sugar. Add 1 c. sourdough starter, mix well and add 2 c. flour. Blend well. Add 1 ½ c. more flour, 2 Tbs. diced jalapeno pepper, 2 Tbs. minced garlic, and ½ c. finely grated Colby Jack cheese.

Turn out on a floured board and knead 10 to 15 times. Add more flour if dough is sticky. Oil the sides and lid of a 12”, deep Dutch oven. Warm the oven and place the dough in the oven and let double in size. Punch down and knead again, place back in Dutch oven and double in size. Bake at 350°F for 25 to 30 minutes. Use 4-6 briquettes under bottom and 16-18 on top.

Nutritional Facts:

Serves: 10
Total Calories: 234
Calories from Fat: 61

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