Ingredients
The following ingredients have 4 Servings
- 2 tablespoons yeast
- 1 tablespoon sugar
- 12 ounces (about 2 1/2 cups) beer, at room temperature (I used Killian's Red Ale)
- 2 or 3 teaspoons Kosher salt ((taste the cheese , if it's really salty use the lesser amount))
- 1 cup warm water
- 1/4 cup olive oil
- 1/2 cup vital wheat gluten ((may omit ))
- 1/2 cup potato flakes
- 4 to 5 cups bread flour
- 1/2 cup Hatch chiles (, diced small (may use jalapeno or poblano if desired.))
- 8 ounces smoked cheddar cheese (, diced)
Instruction
- 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 350F for 30 to 40 minutes, or until the bottoms sound hollow when tapped.
