Recipe - Chile Bread Pt 2

See part 1

add the remaining ingredients.

knead everything up by hand or in a kitchenaid or bread machinewhatever
works for you. you might need to add a bit more flour to finish the dough,
which should be soft=A0 and springy without being too sticky to handle.
round it up into a nice neat ball, plunk it in a greased bowl, cover, and
leave it to rise until doubledanywhere from an hour or so (for heavily
yeasted versions) to 2 or 3 hours (or whatever, for pokey sourdoughs).

i prefer to shape this dough into a torpedo (press the ball of risen dough
into a cirle, then roll up the circle like a jellyroll and pinch the seam),
let it rise again until *almost* doubled (around 45 minute to an hour or
longer, depending), slash the top, then bake it in at 450 degrees on quarry
tiles, spritzing with water every 3 minutes for the first 10 minutes. this
yields a rustic loaf with a great crust. you can suit yourself,
thoughbake it in loaf pans for sandwich slices, or make it into rolls or
a round loaf or a flatbread, or bake it on a cornmealdusted cookie sheet
instead of tiles. a cooler temperature (350375) will give you a softer
crust. total baking time will be from approximately 2025 minutes (for 450
degrees) to 35 or 40 minutes (for
350 degrees).

***nonsourdough version: dissolve the yeast in the water and then stir in
the flours as above.

this recipe turned out a lovely reddish brown loaf with great flavor and
only a mild warmth from the chilesnot enough for me, but perfect for
nonchileheads. next time i'll increase the habs to a full teaspoon and add
a couple of dried chipotles to the guajillos. i'll also probably experiment
with other roasted seedssunflower, sesame, and flax make a good mix.
another way to go would be with minced roasted chiles (mark miller adds
these) and minced cheddar or jack cheese, maybe a handful of slivered
sundried tomatoes, and a pinch of ground coriander in with the oregano...?
Posted to CHILEHEADS DIGEST V3 #341 by love@ucet.ufl.edu on May 31, 1997