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 110øF)
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

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

------------------------------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
Archive, http://www.erols.com/hosey.