Ancho-cheese bread

Yield: 10 Servings

Measure Ingredient
1 cup Water
2 tablespoons Nonfat dry milk powder
1 teaspoon Salt
2 tablespoons Granulated sugar
3 cups Bread flour
2¼ teaspoon Active dry yeast
1 teaspoon Calvin's Magic Powder
2 Whole ancho peppers; ground
1½ cup Provolone cheese; grated

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 1-½ 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@...> on Jan 29, 1998

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