Serves: 16
Total Calories: 153

4 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon garlic powder
1 package active dry yeast
1 cup water
1 cup milk
2 tablespoons margarine or butter
1/2 cup chopped fresh cilantro
3 teaspoons freeze-dried chopped chives
1 (4 1/2-ounce) can chopped mild green chili, drained
1 tablespoon poppy seeds

In large bowl, combine 2 cups flour, sugar, salt, garlic powder and yeast blend well. In small saucepan, heat water, milk and margarine until very warm (120 to 130°F.). Add warm liquid to flour mixture beat 2 minutes at medium speed. By hand, stir in remaining 2 1/2 cups flour, cilantro, chives and green chiles to form a stiff batter. Cover let rise in warm place (80 to 85 ° F.) until light and doubled in size, 45 to 60 minutes.

Generously grease 12-cup Bundt pan or 10-inch tube pan. Sprinkle bottom and sides of pan with poppy seed. Stir down dough to remove all air bubbles. Carefully spoon into greased pan. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, 30 to 45 minutes.

Heat oven to 375°F. Uncover dough. Bake 35 to 40 minutes or until deep golden brown. Cool 5 minutes remove from pan. Serve warm or cool.

HIGH ALTITUDE - Above 3,500 feet: No change.

Nutrition Per Serving (1 slice): Calories 160 Protein 5g Carbohydrate 30g Fat 2g Sodium 200mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 16
Total Calories: 153
Calories from Fat: 8

More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
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Golden Sesame Loaves
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Lemon Nutmeg Scones
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Mexican Cilantro Batter Bread
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Muffin Mix Buffet Bread
Oat Bran Potato Buns
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