Jalapeno Cheeze Bread (for Abm)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 3 | c | Bread flour |
| 3/4 | c | Whole or 2% milk, not skim |
| warmed ~100F | ||
| 1 | Powdered cheeze mix, from | |
| mac&cheeze – about 1/2 | ||
| cup | ||
| 1 | Or more jalapeno or green | |
| hot peppers to taste. 2 | ||
| are fine for me. | ||
| 1 | T | Sugar |
| 2 | T | Margarine or butter |
| softened or melted | ||
| 2 | t | Salt |
| 2 | T | Warm water |
| 1 | T | Sugar |
| 1 | Active Dry Yeast, 2 1/4 ts |
INSTRUCTIONS
Dissolve 1 Tb sugar in 2 Tb warm water, add yeast and mix. Let stand for 10-15 minutes until bubbles form. Dry mix cheeze powder and flour. Add milk/sugar/salt/marg. to bread pan, mix well. Add flour mix on top of liquid. Form a well and add cream yeast mix. Bake on regular light cycle. Add 1-3 Tb warm water during first knead to form a firm ball. Split peppers, remove seeds, mince and add to dough about 10-15 minutes into first knead cycle. Go easy at first with the peppers. The kneading and baking spreads the heat throughout the dough, so you don't have to hit a piece of pepper to get the bite. Also, this one is a high riser, so don't try for a larger loaf unless your machine is roomy. Rises to within 1/2 inch of top on a Regal K-Pro. Serve with chili. Makes a great football party lunch adder. Posted to Bakery-Shoppe Digest V1 #491 by T Main <tmain@www.netlabs.net> on Jan 06, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1785
Calories From Fat: 260
Total Fat: 29.9g
Cholesterol: 61.1mg
Sodium: 4663.4mg
Potassium: 419.6mg
Carbohydrates: 323.3g
Fiber: 9.9g
Sugar: 26.4g
Protein: 49.5g