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Green Chile Cheese Bread GF Recipe

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This recipe for Green Chile Cheese Bread GF, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hearst Web Original
Added: Wednesday, October 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 package active dry yeast
2 tablespoons sugar
1 cup warm
White rice flour for dusting
2 large eggs, at room temperature
2 cups Carol's Sorghum Blend
1 cups potato starch
1 teaspoon xanthan gum
1 teaspoon guar gum
1 teaspoon salt
cup light olive oil
1 teaspoon cider vinegar
1 can (4-ounce) diced green chiles
1 cup shredded sharp Cheddar cheese

Directions:
Directions:
In a small bowl, dissolve yeast and 1 teaspoon of the sugar in warm water. Set aside to foam, 5 minutes.
Generously grease a 9- x 5-inch nonstick (gray, not black) loaf pan. Dust the bottom and sides of the pan lightly with white rice flour.
In the large bowl of a heavy-duty mixer, beat eggs until light and frothy, about 30 seconds. Add sorghum blend, potato starch, xanthan gum, guar gum, salt, olive oil, vinegar, remaining sugar, and yeast-water mixture. Beat on low to blend, then increase speed and beat on medium for 30 seconds or until mixture is thoroughly combined. Gently stir in green chiles and cheese.
Transfer dough to pan and let rise in a warm place (75 to 80) until dough is level with top of pan.
5.Place a rack in the middle of the oven. Preheat the oven to 375 F. Make three diagonal slashes (1/8-inch deep) in loaf so steam can escape during baking. Bake 1 hour or until temperature reaches 205 on an instant-read thermometer inserted into center of loaf. Remove from oven and cool bread in the pan 10 minutes on a wire rack. Remove bread from pan and cool completely on the wire rack. Slice with an electric knife or a serrated knife.

 

 

 

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