Green Chile Cheese Bread
1 1/2 teaspoons yeast
2 cups flour
1/3 teaspoon salt
2 teaspoons sugar
2 teaspoons melted butter
2/3 cup warm milk
2/3 pound sharp cheddar, cut 1″ squares — room temperature
1 small can chopped green chiles, drained
Place the dry ingredients in first, then the liquids. Put the chilis in at about half way through the first kneading. Add a tablespoon of extra flour at a time until the bread is the proper consistency (the moisture in the green chilis will make this necessary). As described above, add the cheddar cheese around 90-120 sec before the machine shifts to rising mode.
I usually add an extra tablespoon or so of flour to get the cheese into the bread. In my machine I usually have to pull the loaf out at the end of baking to put it into the regular oven for 5 to 10 minutes extra at 350ºF to get the top medium brown (maybe the extra cheese, etc. makes this necessary, not sure). You may need to tweak the recipe for your particular machine or manual method as necessary.