MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hatch Chile Cheese Bread Categories: Bread Yield: 2 Servings 2 tb Yeast 1 tb Sugar 12 oz Beer (2-1/2 c); room -temperature 2 ts Kosher salt; up to 3 * 1 c Water; warm 1/4 c Olive oil 1/2 c Vital wheat gluten; -(optional) 1/2 c Potato flakes 4 c Bread flour; up to 5 c 1/2 c Hatch chiles; diced 8 oz Smoked cheddar cheese; diced Preparation time: 2 hours Cooking time: 30 minutes Hatch Chile Cheese bread is delicious as a sandwich bread or as toast. Smoky cheddar cheese combines with spicy Hatch chiles to bring out a magical flavor in this light, tender yeast bread recipe. * Taste the cheese; if it's really salty use the lesser amount. Add the yeast, sugar, and beer to the bowl of your mixer. Let the mixture sit for about 5 minutes, it should bubble up. At the water, gluten flour, and potato flakes with the mixer on low. With the mixer running add the chiles, salt, and cheese. Add the bread flour, 1 cup at a time, until the mixture forms a ball. Knead for 4 to 5 minutes by mixer or until the dough is springy and elastic. Form the dough into a ball, rub with olive oil, and place in a large, oiled bowl. Cover with a clean tea towel. Let rise for 1 hour or until doubled. Punch down. Form into a ball, cover, and let rise until doubled again. (You may omit this step if you like but I think it helps the flavor develop) Punch down Form into two loaves. Bake at 350°F for 30 to 40 minutes, or until the bottoms sound hollow when tapped. Recipe by Marye Audet-White Recipe FROM: MMMMM