MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: CHILIE CHEESE BREAD
  Categories: Breadmaker, Dairy
       Yield: 12 servings
  
            Judy Garnett PJXG05A
   2 1/2 ts Yeast
   3 1/4 c  Bread flour
       1 ts Baking powder
       1 ts Salt
       1 tb Sugar
       4 tb SACO dry buttermilk
       1 tb Vital wheat gluten
     1/4 c  Warm water
   1 1/4 c  Sharp cheddar; lg cubes
            -(have at room temp)
       1 cn Canned chopped green
            -chilies; well-drained; *
  
   I usually squeeze the chilies between a couple of layers of paper
   towels to get rid of the excess moisture. If you don't want to use
   green chilies, add about 1/2 tsp. of ground red pepper. Pour in all
   ingredients (EXCEPT cheese and chilies) in the order listed (or if
   your machine takes wet ingredients first, reverse the order) Select
   white bread and push “Start”. After the first knead, at the beeps,
   add the chilies and the cheddar cheese. When the bread is finished
   baking brush on some margarine or butter to the crust. I really enjoy
   this best toasted. The original recipe is in the DAK catalog. I just
   added some things to it to give it a little more zip. Judy Garnett
  
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