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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:
<https://www.restlesschipotle.com/hatch-chile-cheese-bread/>

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