Bread-Bakers v096.n039.6

Chile Bread -  a different Taste for a old favorite..
Enjoy,
~RE

http://chile.ucdmc.ucdavis.edu:8000/www/recipe/chile_bread.rcp
Chile Bread

     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
     freezer

     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
     well.

     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
     1-1/2 hours).

     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
     hour).

     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 <ccraig@mail.solinet.net>
>From the Chile-Heads Recipe Collection
URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

~REality
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