I'm going to regret this, but here goes... Here in Portland, OR one recipe I've developed to cheer people up on a rainy day is to make a loaf similar to above, with two minor tweaks. I use super-sharp cheddar and I add a can of canned smoked chipotles in adobo sauce (fine dice). The result is something that my family calls volcano bread. It is a cheesy, spicy mess and we love it. Super good fresh but also very good after a day or two, toasted with frijoles and/or eggs. Tips: * make sure to let the cheese come up to room temperature * dice cheese to 1/2" cubes * after adding chilis (with sauce) add flour to make dough less sticky. I don't use a formula, just eyeball it. I've not found this recipe anywhere else but feel compelled to share it with this blog I love so much. Enjoy! WOW - I LOVE hose chilis in adobo sauce, but never know what to do with them once I've used the tiny bit called for in most recipes. I am SO there. Thanks so much for sharing - this is going on my "must bake" list! :) PJH

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