Chili cheese bread

12 servings

Ingredients

Quantity Ingredient
Judy Garnett PJXG05A
2½ teaspoon Yeast
3¼ cup Bread flour
1 teaspoon Baking powder
1 teaspoon Salt
1 tablespoon Sugar
4 tablespoons SACO dry buttermilk
1 tablespoon Vital wheat gluten
¼ cup Warm water
1¼ cup Sharp cheddar; lg cubes (have at room temp)
1 can Canned chopped green chilies; well-drained; *

Directions

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 ½ 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. I really enjoy this best toasted. The original recipe is in the DAK catalog.

I just added some things to it to give it a little more zip. Judy Garnett

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