The Tricky Part of the getting the peppers into the mix is that I use Dried Hab Powder (Ground in a blender) and since they are dried will absorb some of the liquid. I get around this by putting in the first cup of flour in with the rest of the dry ingredients. Then I fill the measuring cup about half full and put in about a .25 inch layer of Hab powder(or more) then fill the measuring cup the rest of the way with flour. Last time I minced 10 Habs and tossed them in with the wet ingredients gave it a much sweeter flavor and a better burn This bread will make your house smell like a Pizza but if you pay attention to the scent you will be able to discern a slight pepper scent. also try this as a basis for grill cheese sandwiches Posted to CHILE-HEADS DIGEST V4 #049 by Chris Meredith
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|Serving Size: 1 Serving (1114g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 201 (6%)|
|Amt Per Serving||% DV|
|Total Fat 22.3g||30 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 5.1mg||2 %|
|Sodium 1297.8mg||45 %|
|Potassium 1192.7mg||31 %|
|Total Carbohydrate 693g||204 %|
|Dietary Fiber 21.6g||86 %|
|Sugars, other 671.4g|
|Protein 113.3g||162 %|
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Calories per serving: 3491
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