Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
1 cup water
2 Tbsp nonfat dry milk powder
1 tsp salt
2 Tbsp granulated sugar
3 cups bread flour
2 1/4 tsp active dry yeast
1 tsp Calvin’s Magic Powder (or other powdered hot pepper)
2 dried Ancho chiles, ground
1 1/2 cup Provolone cheese or sharp cheddar cheese
All items should be at room temperature.
Remove stems and seeds from ancho peppers and grind in a spice mill or grinder. Add ingredients to bread machine in order except cheese. Add cheese during final kneading. Bake at regular setting for 1 1/2 lb. loaf.
Note: this is a bread machine recipe.
Makes 10 servings.
By David Hendricks.