Recipe - Chile Bread

Green or red chile puree
(see below)
1 pack Active dry yeast
One fourth cup Warm water (about 110øF)
One half cup Milk
2 tablespoon Butter or margarine
1 teaspoon Salt
1 tablespoon Sugar
4 One half (up to)
5 cup Allpurpose flour

GREEN CHILE PUREE
1 cn (7oz) minced green chiles
1/8 (up to)
One fourth teaspoon Ground red pepper (optional)

RED CHILE PUREE
2 ounce (about 6 large) dried red
New Mexico or California
chiles (stems and seeds
removed)
1 One half cup Water
1 (up to)
2 tablespoon Chile cooking liquid
1 tablespoon Crushed dried hot red chiles
(optional)

Christina Craig ccraig@mail.solinet.net

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 4cup 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 1One half 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 1One half 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 1One half 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 9inch loaf pan. Cover
with plastic wrap and let rise in a warm place until dough has risen 11/2
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.)
minced green chiles just until smooth. You should have Three fourths c. For hotter
flavor, add 1/8 to One fourth tsp. ground red pepper.

Red Chile Puree: In a 11//2 to 2quart pan, combine 2 oz. (about 6
large) dried red New Mexico or California chiles (stems and seeds removed)
with 1One half 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 One half c. puree. For hotter flavor, stir in 1 tb. crushed dried hot
red chiles.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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