Recipe - Chilie Cheese Bread

2 One half teaspoon Yeast
3 One fourth cup Bread flour
1 teaspoon Baking powder
1 teaspoon Salt
1 tablespoon Sugar
4 tablespoon SACO dry buttermilk
1 tablespoon Vital wheat gluten
One fourth cup Warm water
1 One fourth cup Sharp cheddar; lg cubes
(have at room temp)
1 cn Canned chopped green
chilies; welldrained; *

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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini