Chile-Cheddar Bread - Amber Williams

Chile-Cheddar Bread

source: smells like home

• 2 cups all-purpose flour
• 2 teaspoons granulated sugar
• 1 Tablespoon baking powder
• 1 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 4 ounces (1 cup) extra sharp cheddar cheese, shredded
• 1 cup skim milk
• 1/3 cup vegetable oil
• 1 egg
• 1 4-ounce can chopped green chiles
• 2 Tablespoons finely chopped jalapeño chile, veined and seeded (or out of can)
• 1/2 cup finely chopped red bell pepper

1. Preheat the oven to 375, and grease or spray an 8×3 inch loaf pan.
2. 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.
3. Whisk the milk, oil, egg, green chiles, jalapeño, 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.
4. 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.

I love this bread! The inside is soft and really moist while the outside is crunchy and full of flavor.