Chile bread
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Chile bread
  Bread    Chiles  
Last updated 6/12/2012 1:14:19 AM. Recipe ID 43160. Report a problem with this recipe.
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      Title: Chile bread
 Categories: Bread
      Yield: 12 Servings
 
           Green or red chile puree
           -(see below)
      1 pk Active dry yeast
    1/4 c  Warm water (about 110F)
    1/2 c  Milk
      2 tb Butter or margarine
      1 ts Salt
      1 tb Sugar
  4 1/2    -(up to)
      5 c  All-purpose flour

MMMMM---------------------GREEN CHILE PUREE--------------------------
      1 cn (7-oz) diced green chiles
    1/8    -(up to)
    1/4 ts Ground red pepper (optional)

MMMMM----------------------RED CHILE PUREE---------------------------
      2 oz (about 6 large) dried red
           -New Mexico or California
           -chiles (stems and seeds
           -removed)
  1 1/2 c  Water
      1    -(up to)
      2 tb Chile cooking liquid
      1 tb Crushed dried hot red chiles
           -(optional)
 
  Christina Craig 
  
  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.
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe




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Recipe ID 43160 (Apr 03, 2005)

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