Mexican Pizza Bread

1½ tsp yeast
4 cups unbleached flour

1½ TBSP gluten
1 package spaghetti sauce mix (the dry mix, not the sauce)

2 tsp garlic powder

2 TBSP medium salsa

½ tsp black pepper

⅛ tsp cayenne pepper

½ tsp (smoked?) paprika

1 tsp dark chili powder

1 tsp garlic powder

½ tsp onion powder

¼ cup chopped fresh onion
No salt (oops: I added salt by habit)
2 TBSP sugar
2 TBSP butter, room temperature
1½ TBSP buttermilk powder
1 cup shredded cheese (I used a 4-cheese blend; cheddar & Monterrey Jack work well)
1½ cups 2% milk, warmed to room temperature

Make this one in the oven, not in the bread machine: The texture is better, and it cooks through better. 

• Put yeast and warm milk in the mixing bowl. Let it set for 5 minutes.
• Add flour, salt, spices (including packaged mix) and butter. Mix at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. Add most of the cheese and mix until combined.
• Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour. Cover bowl with a clean kitchen towel (not terry cloth) to keep a crust from forming and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 2 1/2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)
• Turn bread to a well-floured board or counter. Divide into two pieces (⅓ & ⅔) for bread pans, or more pieces for smaller loafs.
• Form larger portion into a rectangle; place in an oiled 9- by 5-inch loaf pan; divide smaller portion among small pans, or place on parchment paper. Cover dough with same clean kitchen towel and let dough rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly, 1 to 1 1/4 hours.
• Put oven rack in middle position and preheat oven to 400°F.
• Brush each loaf with egg, then sprinkle a little cheese down center of loaf.
• Bake until bread is golden and sounds hollow when tapped on bottom, 50 minutes to 1 hour.