Recipe - Jalapeno Cheeze Bread (For Abm)

3 cup Bread flour
Three fourths cup Whole or 2% milk; (not skim)
(warmed ~100F)
1 pack Powdered cheeze mix; (from
mac&cheeze) about One half cup
1 Or more jalapeno or green
hot peppers to taste.; (2
are fine for me.)
1 tablespoon Sugar
2 tablespoon Margarine or butter;
(softened or melted)
2 teaspoon Salt

FOR CREAM YEAST
2 tablespoon Warm water
1 tablespoon Sugar
1 pack Active Dry Yeast; (2 One fourth ts)

Dissolve 1 Tb sugar in 2 Tb warm water, add yeast and mix.

Let stand for 1015 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 13 Tb warm water during first knead
to form a firm ball. Split peppers, remove seeds, mince and add to dough
about 1015 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 One half inch of top on a Regal KPro.

Serve with chili. Makes a great football party lunch adder.

Posted to BakeryShoppe Digest V1 #491 by T Main tmain@www.netlabs.net on
Jan 06, 1998