Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Green or red chile puree (see below) |
| 1 pack | Active dry yeast |
| ¼ cup | Warm water (about 110øF) |
| ½ cup | Milk |
| 2 tablespoons | Butter or margarine |
| 1 teaspoon | Salt |
| 1 tablespoon | Sugar (up to) |
| 5 cups | All-purpose flour |
| 1 can | (7-oz) diced green chiles (up to) |
| ¼ teaspoon | Ground red pepper (optional) |
| 2 ounces | (about 6 large) dried red New Mexico or California chiles (stems and seeds removed) |
| 1½ cup | Water (up to) |
| 2 tablespoons | Chile cooking liquid |
| 1 tablespoon | Crushed dried hot red chiles (optional) |
GREEN CHILE PUREE
RED CHILE PUREE
Christina Craig <ccraig@...>
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 1-½ 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 1-½ 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 1-½ 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 1-½ 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 ¾ c. For hotter flavor, add ⅛ to ¼ 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 1-½ 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 ½ 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, .