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Ancho-cheese Bread
    Ancho-cheese Bread

  • 1 cup water
  • 2 tablespoons nonfat dry milk powder
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 3 cups bread flour
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon Calvin's Magic Powder
  • 2 whole ancho peppers, ground
  • 1 1/2 cups provolone cheese, grated
  • All items should be at room temperature. Remove stems and seeds from ancho peppers and grind in a spice mill or grinder. Add ingredients to bread machine in order except cheese which is added during final kneading. Bake at regular setting for 1-1/2 Lb loaf.
    Serving Ideas : Great with soups or stews

    NOTES : This is a bread machine recipe. I have used Calvins Powder for this recipe. If you do not have it, feel free to substitute another powdered hot pepper. I have only used 1 teaspoon as it adds heat without being overwhelming. You can add more to suit your tastes, but watch how much more you add as it will affect the consistency of the dough. You can also substitute sharp cheddar cheese for the provolone. The ground anchos add wonderful flavor and a nice orange color to the bread.

    From: Dave Hendricks . Via the Chile Heads Mailing List
    Posted By: Dave HendricksDaves Page
    Post Date: Thu, 29 Jan 1998

    *BACK TO BREAD*







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