Ancho-cheese Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bread | 10 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 2 | T | Nonfat dry milk powder |
| 1 | t | Salt |
| 2 | T | Granulated sugar |
| 3 | c | Bread flour |
| 2 1/4 | t | Active dry yeast |
| 1 | t | Calvin's Magic Powder |
| 2 | Whole ancho peppers, ground | |
| 1 1/2 | c | Provolone cheese, grated |
INSTRUCTIONS
All items should be at room temperature. Remove stems and seeds from ancho peppers and grind in a spice mill or grinder. Add ingredients to bread machine in order except cheese which is added during final kneading. Bake at regular setting for 1-1/2 Lb loaf. Serving Ideas : Great with soups or stews NOTES : This is a bread machine recipe. I have used Calvins Powder for this recipe. If you do not have it, feel free to substitute another powdered hot pepper. I have only used 1 teaspoon as it adds heat without being overwhelming. You can add more to suit your tastes, but watch how much more you add as it will affect the consistency of the dough. You can also substitute sharp cheddar cheese for the provolone. The ground anchos add wonderful flavor and a nice orange color to the bread. Recipe by: David Hendricks Posted to CHILE-HEADS DIGEST V4 #290 by "Dave Hendricks" <bvdrangs@enter.net> on Jan 29, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 231
Calories From Fat: 53
Total Fat: 6g
Cholesterol: 13.7mg
Sodium: 408mg
Potassium: 77.4mg
Carbohydrates: 33.1g
Fiber: 1.2g
Sugar: 2.8g
Protein: 10.4g