3 c Bread flour
3/4 c Whole or 2% milk; (not skim)
-(warmed ~100F)
1 pk 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 tb Sugar
2 tb Margarine or butter;
-(softened or melted)
2 ts Salt
FOR CREAM YEAST
2 tb Warm water
1 tb Sugar
1 pk 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 1/2 inch of top on a Regal K-Pro.
Serve with chili. Makes a great football party lunch adder.
Yields
1 Servings