Jalapeno cheeze bread (for abm)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Bread flour |
| ¾ | cup | Whole or 2% milk; (not skim) (warmed ~100F) |
| 1 | pack | 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 | tablespoon | Sugar |
| 2 | tablespoons | Margarine or butter; (softened or melted) |
| 2 | teaspoons | Salt |
| 2 | tablespoons | Warm water |
| 1 | tablespoon | Sugar |
| 1 | pack | Active Dry Yeast; (2 1/4 ts) |
Directions
FOR CREAM YEAST
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 ½ 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@...> on Jan 06, 1998