Chile Cheese Bread

This was the prettiest loaf of bread. It had orange from the cheddar cheese and red and two shades of green from the peppers. People will enjoy this impressive loaf of bread with a big 'ol pot of chili.

Adapted from: Pink Parsely, Orginially from Savory Baking, Mary Chech

INGREDIENTS

2 cups all-purpose flour
2 teaspoons granulated sugar
1 tablespoon baking powder
1 teaspoon freshly ground black pepper
1 teaspoon salt
4 ounces sharp cheddar cheese, shredded
1 cup whole milk
1/3 cup vegetable oil
1 egg
1 4-ounce can chopped green chiles
3 Tablespoons finely chopped jalapeno chile, veined and seeded
1/2 cup finely chopped roasted red bell pepper

DIRECTIONS

Preheat the oven to 375, and grease or spray an 8x3 inch loaf pan.

Sift together the flour, salt, pepper, sugar, and baking powder in a medium bowl. Add the cheese and gently toss and stir until it is evenly distributed throughout the mixture.

Whisk the milk, oil, egg, green chiles, jalapeno, and red bell pepper in another bowl. Make a well in the center of the flour and cheese mixture, and pour the milk mixture in the center. Briefily blend with a spatula, only until the dry ingredients are just incorporated.

Pour the batter into the prepared pan, and place in the oven. Bake until the top is golden-brown, and springs back when touched in the center, about 45-50 minutes. Cool on a rack for 10 minutes, then remove the bread from the pan and cool completely.

One year ago: Baked Ziti