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Name: Chile Bread Pt 2
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: See part 1

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INGREDIENTS

See part 1

INSTRUCTIONS

add the remaining ingredients. knead everything up by hand or in a kitchenaid or bread machine--whatever 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 doubled--anywhere 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, though--bake it in loaf pans for sandwich slices, or make it into rolls or a round loaf or a flatbread, or bake it on a cornmeal-dusted cookie sheet instead of tiles. a cooler temperature (350-375) will give you a softer crust. total baking time will be from approximately 20-25 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 chiles--not enough for me, but perfect for nonchileheads. next time ill increase the habs to a full teaspoon and add a couple of dried chipotles to the guajillos. ill also probably experiment with other roasted seeds--sunflower, sesame, and flax make a good mix. another way to go would be with diced roasted chiles (mark miller adds these) and diced cheddar or jack cheese, maybe a handful of slivered sundried tomatoes, and a pinch of ground coriander in with the oregano...? Posted to CHILE-HEADS DIGEST V3 #341 by love@ucet.ufl.edu on May 31, 1997

NOTES

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Chile Bread Pt 2

See part 1

add the remaining ingredients.    knead everything up by hand or in a kitchenaid or bread machine--whatever  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 doubled--anywhere 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,  though--bake it in loaf pans for sandwich slices, or make it into rolls or  a round loaf or a flatbread, or bake it on a cornmeal-dusted cookie sheet  instead of tiles. a cooler temperature (350-375) will give you a softer  crust. total baking time will be from approximately 20-25 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 chiles--not enough for me, but perfect for  nonchileheads. next time ill increase the habs to a full teaspoon and add  a couple of dried chipotles to the guajillos. ill also probably experiment  with other roasted seeds--sunflower, sesame, and flax make a good mix.  another way to go would be with diced roasted chiles (mark miller adds  these) and diced cheddar or jack cheese, maybe a handful of slivered  sundried tomatoes, and a pinch of ground coriander in with the oregano...?  Posted to CHILE-HEADS DIGEST V3 #341 by love@ucet.ufl.edu on May 31, 1997

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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