Tomato chili bread

Yield: 1 Servings

Measure Ingredient
¼ cup Warm water
1 pack Dry yeast
1 can (14.5 oz.) whole or stewed tomatoes
¼ cup Margarine
1½ teaspoon Salt
¼ cup Brown sugar
2 tablespoons Chili powder
2 tablespoons Whole cumin seed
¼ cup Corn meal
6 cups Bread flour
1 medium Onion
\N \N Several fresh chiles; (to taste)
1 tablespoon Vegetable oil
\N \N Egg wash; (1 egg beaten with 1 tb. water and a pinch of salt.)
\N \N More cumin seed

>From The Country Life Bread Forum at < >: Posted by Gregory Ross on December 06, 1997: Proof yeast in ¼ cup warm water.

Blend tomatoes briefly in blender. (Some small pieces should remain.) Add enough water to make 2 cups. (If you're careful, you can microwave the tomato mixture to about 100 degrees to promote yeast growth.) Add margarine, salt, sugar, chili powder, cumin seed, corn meal and yeast mixture.

Stir in 5 cups flour to make stiff dough. Knead in enough more flour to keep from sticking.

Let rise until doubled in bulk. Punch down, and let rise again.

Chop onions and chiles and saute in a tablespoon of oil.

Knead onions and chiles gently into dough. Form into loaves. Let rise until almost doubled.

Brush loaves with egg wash, and sprinkle with some more cumin seed.

Bake 30 to 35 minutes at 375 degrees until browned, and sounds hollow when tapped on the bottom.

Posted to CHILE-HEADS DIGEST V4 #240 by The Old Bear <oldbear@...> on Dec 17, 1997

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