Yield: 24 Servings
|2 cups||Sourdough batter|
|1 pack||Dry yeast|
|1 cup||Water; tepid|
|6 cups||All-purpose flour|
|2 cans||4-oz Ortega green chiles; diced|
Preheat oven to 375 degrees F.
Make your batter the night before. Cover and let it sit out. Dissolve the yeast in the water. Mix with the sourdough batter and then stir in the sugar and salt , and the green chile peppers. Finally, stir in the flour. I use my Kitchen Aid dough hook so there is no pain to this method. Knead with a machine or by hand until the dough is very smooth and elastic. Place the dough on a plastic tabletop and cover with a large metal bowl. Allow to double in bulk, about 1½ hours. Punch the dough down, knead it a bit, and then shape into 24 small rolls. Place on a baking sheet and bake for about 15 minutes or until golden brown.
This recipe makes 2 loaves of bread or you could make one loaf of bread and
Recipe By : Frugal Gourmet
Posted to Digest eat-lf.v096.n225 Date: Thu, 21 Nov 1996 14:05:50 -0800 (PST) From: Sally Eisenberg <sparky@...>