Instructions: I IMMEDIATELY CUT RECIPE IN HALF. MACHINE CANT HANDLE 8 CUPS OF FLOUR!!

Cookbook directions: In a small bowl, combine the yeast, sugar, and milk. Allow to sit until foamy, about 10 min.

In a mixer bowl, combine the flour and salt. Mixing with a dough hook on low speed, add the yeast mixture. Gradually add the eggs, egg yolks, pureed chipotles, and the butter and continue mixing for 15 minutes, until silky and springy.

Leave the dough in the mixer bowl, cover, and set the dough in a warm place to rise for 1 hour, or until doubled. Punch down, cover with plastic wrap, and allow to rise for 30 minutes more. Shape the dough into 2 loaves, being careful to press out any air, and place in 12x4x4 inch loaf pans. Rub the tops with butter and allow to rise for 2 hours, covered with plastic wrap, in a warm place.

Preheat the oven to 350 F.

Bake 25 minutes or until firm on topp. (When you press it, your finger shouldnt go through the crust.) Cool in the pans.

Makes 2 loaves.

For ABM: Ingredients - 1-1/2 tsp. dry active yeast, 1 tbsp sugar, 1/2+1/8 c. warm low fat milk, 3 cups of all-purpose flour (or more), 3/4 tbsp salt, 1 lg egg, 3 egg yolks, 1/8 cup pureed chipotles, 12 tbsp butter (1-1/2 sticks), cut in small pieces.

Directions for ABM: Place dry ingredients in the order your machine calls for (mine starts with yeast). Then add in most of the wet ingredients, except for the butter. Set machine for Basic cycle & Manual or Dough. Press Start. As it is mixing, add butter in small amounts everytime one piece is incorporated. Also add flour (if needed). When dough feels like a "babies bottom" stop adding ingredients (I ended up using 7 tbsp butter instead of 12) and I needed 7 tsp extra flour.

Follow shaping and baking directions as book calls for. ABM version makes 1 loaf.

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