Red savina bread

Yield: 1 Servings

Measure Ingredient
1 cup Milk
1 tablespoon Shortening
1 tablespoon Butter
2½ teaspoon Salt
2 tablespoons Sugar
¾ cup Cold water
1 \N Beaten egg
1 \N Yeast cake
¼ cup Warm water (between 105 and 115 F)
4 tablespoons Pureed red savinas
6 \N C. flour (up to 6-1/2)

Made some bread this weekend. It was incredible. This recipe is for white bread, and I just added the red savinas. Now that I've made bread this way, I don't recommend bread machines. This was quite easy. I think bread machine bread tends to be a little dry.

The only "hard" part was waiting, plus you have to be there for each of the steps. The red savinas came from the Frugal Squirrel, to whom I am grateful in a BIG way even if I can't say it as eloquently as the nekkid redneck.

This recipe makes two loaves of bread, but I might make rolls next time.

Scald milk. Add shortening, butter, salt, and sugar. Stir to dissolve fats. Add cold water and egg. When mixture is lukewarm (between 105 and 115 F) add 1 yeast cake which has been dissolved in ¼ c. warm water (again, between 105 and 115 F). Add 4 T. pureed red savinas. Add in 6 to 6½ c.

flour, starting with about 4 c. You want a stiff dough which leaves a clean bowl.

Turn onto a lightly floured board. knead. Return to bowl. Cover with a clean cloth and let rise overnight or for as long as you can stand it. (I waited about 4 hours at which point, the bread was coming up out of the bowl.) I also used a towel with chiles on it to send good vibrations to the yeast.

Cut down with a knife and knead again. Divide in two, shape into loaves and fill greased pans ½ full. Let rise again until the loaves are twice their original size. Preheat oven to 400. Reduce heat and bake at 350 for about 50 minutes.

I found that the loaves were ready after 40 minutes and had to be covered to prevent the top from burning after only about 25 minutes.

Once the bread comes out of the oven, and while it's still hot, spread butter over the top. Mmmm.

Posted to CHILE-HEADS DIGEST V3 #150 Date: Mon, 4 Nov 1996 09:55:49 -0500 From: mary@... (Mary Going)

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