Jalapeno cheeze bread (for abm)

Yield: 1 Servings

Measure 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 \N 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)


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

Similar recipes