Ingredients Jump to Instructions ↓

  1. Green Chili Cheese Bread

  2. 1 1/2 tsp yeast

  3. 2 cups baking flour (white)

  4. 1/3 tsp salt

  5. 2 tsp sugar

  6. 2 tsp melted margerine

  7. 2/3 cups milk (warmed)

  8. 1/2 to 2/3 pound sharp cheddar, room temp cut into 1 inch squares 1 small can Ortega diced green chilis, drained Place the dry ingredients in first, then the liquids. Put the

  9. chilis in at about half way through the first kneading. Add a

  10. tablespoon of extra flour at a time until the bread is the proper

  11. consistency (the moisture in the green chilis will make this

  12. necessary).

  13. As described above, add the cheddar cheese around 90-120 sec before

  14. the machine shifts to rising mode. I usually add an extra tablespoon

  15. or so of flour to get the cheese into the bread.

  16. In my machine I usually have to pull the loaf out at the end of

  17. 5 to 10 minutes extra

  18. 350 degrees to get the top medium brown

  19. etc. makes this necessary, not sure).

  20. You may need to tweak the recipe for your particular machine or manual method as necessary. You may gain a few pounds in the

  21. experimentation but it will be fun!


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