Friday night my Bread Machine finally decided it had had enough. I’d replaced the pan once already and as my son pointed out, I’ve had it for at least ten years, so it wasn’t surprising.

After bidding it a fond farewell, I bought myself the beauty I’ve had my eye on for a couple of years now: A top of the line brand new Zojirushi Virtuoso. I have to admit, I was leery about spending so much money on a bread machine, but I am thoroughly impressed; it’s well worth the cost. So far I’ve only used it twice, but it sure beats the old bread machine. It mixes better, it cooks better, and it looks better. Not that looks are really important, but hey… just saying. It will also do a lot more than my old machine, such as cakes, jams, sourdough starter. It even lets you set custom mix, rise, knead, and bake times. Honestly, I doubt I’ll use half of the nifty new features, but it’s pretty cool.

So in celebration of my new bread machine, I thought I’d share a recipe for bread machines. this actually happens to be the first recipe I tried in the new machine 🙂 Enjoy!

Jalapeño Bread

yields 1.5 lb. loaf

Ingredients:

1 cup water

1 1/4 tsp salt

2 tbsp sugar

1/2 cup shredded Monterey Jack cheese

6 tbsp diced jalapeños

3 cups all purpose flour (I do 2 cups all purpose and 1 cup white whole wheat flour)

2 tsp yeast

Directions:

Add water to bread machine first, followed by other ingredients. Add yeast last. Use the Basic bread cycle.