Chilie cheese bread

12 Servings

Ingredients

Quantity	Measure	Ingredient
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.