Bread machines are wonderful tools for making bread. Although, jalapeño cheddar bread is popular I never seem to have fresh peppers on hand. I came up with this green chile pepper bread using a tin. It's rather wonderful.
Ingredients
1 - 4 oz can diced mild green chiles, 113g
2 tbsp warm water 29g
6 tbsp milk, warm 92g
1 tbsp oil or melted butter 14g
1 tsp salt
2 tsp sugar
1 -2 tsp cumin
1 1/2 tsp garlic powder, (no salt)
2 1/4 cups bread flour 270g
2 1/4 tsp instant yeast 7g
2 oz sharp cheddar cheese, cut in 1/4" pcs
1 tsp dry cheddar (opt)
1 green onion finely sliced
1 tsp parsley, dry (opt)
Instructions
Please read Susy's Tips and Tricks below
Place the green chile in a blender with a slight purée. Include the liquid.
Add water, milk, oil or butter, salt, sugar, garlic powder, cumin, flour, and yeast. Use Dough setting.
Or you may bake in the machine with the Basic setting and crust as desired.
Your dough may be dry. If necessary add a teaspoon or two to your dough ball at the 5-6 minute mark. Don't add immediately. Let the dough ball form. You want a smooth slightly tacky texture. Touch it.
During the last 5 minutes of kneading add a mixture of cheddar cheese, dry cheddar(optional), and scallion.
Let dough rise in the machine. Remove and push out the gases that have formed. Reshape and place in a 9x5"/23x13cm loaf pan.
Cover and let rise until dough is just over the rim of the pan.
Preheat oven to 375F/190C. Bake on the middle rack for approximately 25 minutes or until golden brown.
Remove from pan immediately. The interior bread temperature should be around 195F/83C.
Susy's Tips and Tricks
You may set the machine to Basic and choose the crust setting as desired.
You may want to use medium or mild Chiles. I prefer mild. Hubby says medium.
Measure your flour carefully if you use measuring cups. Stir your flour and then spoon into your measuring cup and scrape off the excess.
I prefer cheddar that is in chunks not shredded. I notice that the shredded melts away.
Check your dough you are looking for a smooth and slightly tacky ball. Touch it if necessary. It shouldn't stick to your hand when you squeeze it.
You can use all-purpose but breads with cheese and extras have a risk of collapsing though. Be aware.
The second rise is faster. Keep an eye on it. Be sure and shape the dough nicely. A good 'skin'makes for a better rise, and a nicer crust.
Use the poke test to determine when to place in the oven. Time is not the best indicator. Gently press your finger about ½ in. (1 cm) into the dough. If the dough is ready to bake, it will spring back slowly but retain a small indentation where you poked it.
If no indentation forms, the dough is not ready; leave it to proof a little longer. If the indentation doesn’t spring back at all, it’s too late—the dough is over-proofed. What to do? Remove it from pan. Reshape and watch again. Poke. This may result in a slightly less risen bread than if you had placed in the oven after the failed rise. That's okay.
