Chile Bread - a different Taste for a old favorite..
Preparation time: 30-45 min., plus 2-1/2 hours for dough to rise
Baking time: About 40 min.
Storage time: Up to 1 day at room temperature; up to 1 month in
Green or Red Chile Puree (directions follow)
1 pkg. active dry yeast
1/4 c. warm water (about 110 degrees F)
1/2 c. milk
2 tb. butter or margarine
1 tsp. salt
1 tb. sugar
4-1/2 to 5 c. all-purpose flour
Prepare chile puree of your choice and set aside.
In a large bowl, sprinkle yeast over warm water and let stand for
about 5 min. to soften. Meanwhile, in a 2- to 4-cup pan, heat
milk and butter to 110 degrees F. Add to yeast along with salt,
sugar, chile puree, and 2 c. of the flour, stirring to blend
Stir in 1-1/2 c. more flour until moistened, then beat vigorously
until dough forms long, stretchy strands (about 10 min.). With a
dough hook, knead in 1 to 1-1/2 c. more flour (or knead it in by
hand on a floured board).
Place dough in a greased bowl and turn to grease top. Cover with
plastic wrap and let rise in a warm place until doubled (about
Punch dough down and knead briefly on a floured board to release
air. Shape into a smooth loaf and place in a greased 5- by
9-inch loaf pan. Cover with plastic wrap and let rise in a warm
place until dough has risen 1-1/2 inches above pan rim (about 1
Bake in a 375 degree oven until golden brown (about 40 min.).
Turnout onto a rack and let cool completely. Wrap airtight;
store at room temperature for up to 1 day, in a freezer for up
to 1 month. Makes 1 loaf.
Green Chile Puree: In a blender or food processor, whirl 1 can
(7 oz.) diced green chiles just until smooth. You should have
3/4 c. For hotter flavor, add 1/8 to 1/4 tsp. ground red pepper.
Red Chile Puree: In a 1-1//2- to 2-quart pan, combine 2 oz.
(about 6 large) dried red New Mexico or California chiles (stems
and seeds removed) with 1-1/2 c. water. Cover and simmer until
chiles are very soft (about 15 min.). In a blender or food
processor, whirl chiles with 1 to 2 tb. of the cooking liquid
until pureed (add more liquid if necessary). You should have
about 1/2 c. puree. For hotter flavor, stir in 1 tb. crushed
dried hot red chiles.
Christina Craig <firstname.lastname@example.org>
>From the Chile-Heads Recipe Collection
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