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| 3 Tasse | bread flour |
| 3/4 Tasse | Whole or 2% milk; (not skim) (warmed ~100F) |
| 1 Packung | 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 Esslöffel | sugar |
| 2 Esslöffel | Margarine or butter; (softened or melted) |
| 2 Teelöffel | salt |
| 2 Esslöffel | water warm |
| 1 Esslöffel | sugar |
| 1 Packung | Active Dry Yeast; (2 1/4 ts) |
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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.
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