Green Chile Cheese Bread

Ingredients

• 4 green chili peppers like Hatch, Cubanelle, Anaheim, or Poblano
• 1 (.25 oz) packet active dry yeast
• 1/2 cup warm (not hot) water
• 1/4 teaspoon granulated sugar
• 3/4 cup warm (not hot) whole milk
• 3 tablespoons salted butter, divided
• 1 cup shredded Monterey Jack cheese
• 3 cups all-purpose flour
• 1 teaspoon salt

Preparation

1. Pre-heat oven to 425˚F. Place peppers in baking pan. Bake for 7-10 minutes on each side until skin begins to bubble. Allow to cool for 20 minutes then peel skin, remove stems and seeds, and chop. Set aside.
2. Combine yeast, warm water, and sugar in bowl. Let sit for 5-10 minutes or until bubbly.
3. Add yeast mixture to mixing bowl along with milk and 1 tablespoon butter. Mix until combined. Mix in chilis, cheese, flour, and salt.
4. Cover and let rise for 1-2 hours or until doubled in size. Place risen dough into greased 8” loaf pan. Allow to rise for 30 minutes more while you preheat oven to 375˚F.
5. Melt remaining butter and spread over top of loaf. Bake for 45-45 minutes or until golden brown on top. Allow to cool for at least 2 hours before slicing and serving.