| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
12 |
Servings |
INGREDIENTS
| 2 1/2 |
ts |
Yeast |
| 3 1/4 |
c |
Bread flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1 |
tb |
Sugar |
| 4 |
tb |
SACO dry buttermilk |
| 1 |
tb |
Vital wheat gluten |
| 1/4 |
c |
Warm water |
| 1 1/4 |
c |
Sharp cheddar; lg cubes (have at room temp) |
| 1 |
cn |
Canned chopped green chilies; well-drained; * |
INSTRUCTIONS
I usually squeeze the chilies between a couple of layers of paper towels to
get rid of the excess moisture. If you don't want to use green chilies, add
about 1/2 tsp. of ground red pepper. Pour in all ingredients (EXCEPT cheese
and chilies) in the order listed (or if your machine takes wet ingredients
first, reverse the order) Select white bread and push "Start". After the
first knead, at the beeps, add the chilies and the cheddar cheese. When the
bread is finished baking brush on some margarine or butter to the crust.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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