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Recipe Name: Ancho-cheese Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 10

1 Cup(s) Water
1 Teaspoon(s) Salt
2 Tablespoon(s) Granulated Sugar
3 Cup(s) Bread flour
2 1/4 Teaspoon(s) Active dry yeast
1 Teaspoon(s) Calvin's Magic Powder, Calvin's Magic Powder
2 Whole ancho peppers, ground
1 1/2 Cup(s) 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. Recipe by: David Hendricks Posted to
CHILE-HEADS DIGEST V4 #290 by "Dave Hendricks" <> on
Jan 29, 1998

Nutrition (calculated from recipe ingredients)
Calories: 231
Calories From Fat: 53
Total Fat: 6g
Cholesterol: 13.7mg
Sodium: 408mg
Potassium: 77.4mg
Carbohydrates: 33.1g
Fiber: 1.2g
Sugar: 2.8g
Protein: 10.4g

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