Green Chile Cheese Bread
1 1/2 teaspoons
yeast
2 cups flour
1/3 teaspoon salt
2 teaspoons sugar
2 teaspoons melted butter
2/3
cup warm milk
2/3 pound sharp cheddar, cut 1" squares -- room
temperature
1 small can chopped green chiles, drained
Place the dry ingredients in first, then the liquids. Put the chilis in at about
half way through the first kneading. Add a tablespoon of extra flour at a time
until the bread is the proper consistency (the moisture in the green chilis will
make this necessary). As described above, add the cheddar cheese around 90-120
sec before the machine shifts to rising mode.
I usually add an extra tablespoon or so of flour to get the cheese into the
bread. In my machine I usually have to pull the loaf out at the end of baking to
put it into the regular oven for 5 to 10 minutes extra at 350ºF to get the top
medium brown (maybe the extra cheese, etc. makes this necessary, not sure). You
may need to tweak the recipe for your particular machine or manual method as
necessary.
