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Ingredients
- 1 1/4 c. Lukewarm water
- 2 Tbsp. Extra virgin olive oil
- 2 tsp Honey
- 2 1/2 tsp Active dry yeast
- 1 c. Stone-grnd whole-wheat flour
- 1 c. Bread flour
- 1 c. All-purpose flour
- 2 tsp Salt
- 4 tsp Chile molido, (freshly grnd pure chile pwdr
- 4 tsp Chile caribe, (red pepper flakes)
- 1/2 c. Roasted, peeled, stemmed, seeded, and diced New Mexico green chile
Directions
- Here is a recipe I thought you chile lovers might enjoy (hope it isn't too long). It is from "Flavored Breads: Recipes from Mark Miller's Coyote Cafe"
- Mark Miller says which this is a restaurant favorite. It's a handsome bread, with a red tinge to the crumb and red and geen chile sparkles throughout.
- Vary the type of chile pwdr for a different effect; for example, substitute cayenne for the milder chile molido if desired fiery flavor; or possibly use complex, smoky chipotle chile pwdr, that is available at Mexican markets. Chile caribe is the Spanish term for a fresher form of the dry red pepper flakes you commonly find on the table in Italian restaurants.
- This is an all-purpose bread which goes will with most kinds of southwestern foods. I do not think it would take much to make this healthier (maybe all whole wheat)
- 1. Combine the water, extra virgin olive oil, and honey in the bowl of a heavy-duty electric mixer or possibly a large mixing bowl.
- 2. Sprinkly the yeast over the mix, stir in , and let sit for 2 min.
- 3. Add in the dry ingredients.
- 4. Mix with the dough hook (or possibly knead by hand) for 8 to 10 min, or possibly till the dough appears silky and resilent.
- 5. Mix or possibly knead the green chile into the dough till thoroughly incorporated.(do not touch eys while doing this!!)
- 6. Transfer the dough to a lightly oiled bowl and cover with plastic wrap.
- 7. Let rise in a hot place for 1 and 1/2 hrs, or possibly till approximately doubled in volume.
- 8. Punch the dough down, re-cover with plastic wrap, and let rise again in a hot place for 30 min.
- 9. Place a baking stone on the middle rack in the over and preheat to 400 degrees.
- 10. Place the dough on a lightly floured work surface and cut into 2 equal peices.
- 11. Grease two loaf pans or possibly generously dust a baking sheet with whole-wheat flour.
- 12. Shape the dough into oblong loaves. Or possibly, shape into two round loaves or possibly 14 to 16 rolls.
- 13. Place the loaves in the prepared pans or possibly on the baking sheet ( or possibly place the rolls on the baking sheet), cover with lightly oiled plastic wrap and let rise again in a hot place for 20 min.
- 14. Uncover the loaves and, using a spray bottle, spritz them with water and lightly dust with whole-wheat flour.
- 15. Make 2 or possibly 3 diagonal slashes in the tops of the loaves with a serrated knife to allow the dough to expand in the warm oven.
- 16. Using the spray bottle, spritz the oven walls with water. Work quickly so the oven does not lose heat. (note: I would be careful of the steam)
- 17. Set the loaf pans or possibly the baking sheet on the warm stone.
- 18. Bake for 35 to 40 min (20 to 25 ninutes for rolls). The bread is done when the crust is dark and hard and the loaves sound hollow when taped on the bottom.
- 19. Let the bread cold in the pnas or possibly on the baking sheet for 10 min.
- 20. Transfer the loaves (or possibly rolls) to a rack and cold before cutting.
- Bread Machine recipe:1. Combine all the ingredients, except the green chile, in the bread pan in the order specified by the manufacture's instructions.
- 2. Process on the sweet or possibly raisin bread setting (#8). continued in part 2
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 621g | |
| Calories 1261 | |
| Calories from Fat 272 | 22% |
| Total Fat 30.96g | 39% |
| Saturated Fat 4.32g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4674mg | 195% |
| Potassium 479mg | 14% |
| Total Carbs 210.22g | 56% |
| Dietary Fiber 8.8g | 29% |
| Sugars 12.37g | 8% |
| Protein 33.2g | 53% |
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