1 7 oz. can chopped green chilies
1/2 to 1/2 teaspoon cayenne pepper
1 package dry yeast
1/2 cup warm water (about 110 degrees F)
1/2 cup milk
2 tablespoon butter
1 teaspoon salt
1 tablespoon sugar
4 to 4 1/2 cups all-purpose flour

In a blender or food processor, whirl chiles until smoothly pureed. You should have 3/4 cup. Tast puree, add more cayenne for a hotter flavor.

In a large bowl, sprinkly yeast over the warm water. Let stand about five minutes to soften. Meanwhile heat the milk and butter together Use microwave, about 45 seconds. Add to yeast along with salt, sugar and chili puree and 1 1/2 cups of the flour, stirring to moisten thoroughly.

Stir in 1 1/2 cups more flour until moistened, then beat vigorously with a heavy spoon until the dough borns long stretchy strands, about 10 minutes. Scrape out onto a board coated with 1 cup more flour and knead until smooth, about 8 minutes. Add more flour as needed to prevent sticking. Place dough in a greased bowl, turn over dough to grease top. Cover dough with plastic wrap or tea towel and set in a warm place to rise until doubled. About 1 1/2 hours.

Punch dough down, turn out onto a floured board and knead briefly to release air. Shape into a smooth loaf and place in a greased 5 by 9 inch load pan. Cover with plastic wrap or tea towel and let rise until dough has risen 1 1/2 inches above the pan rim (about 1 hour). Remove plastic wrap or tea towel.

Bake in an oven that has been preheated to 375 degrees until golden brown, about 40 minutes. Turn out onto a rack to cool.