Terrytx
12-01-2004, 09:43 AM
The Maine college boy (DS#3) is home on a little break and requested that I teach him the make bread by hand (:eek: no machines at all) . This was his first loaf, and I must say it turned out excellent :D
* Exported from MasterCook *
Whole-Wheat Chile Bread
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups lukewarm water
2 tablespoons olive oil
2 teaspoons honey
2 1/2 teaspoons active dry yeast
1 cup stone ground whole-wheat flour
1 cup bread flour
1 cup all-purpose flour
2 teaspoons salt
4 teaspoons chile molido (freshly ground pure chili
powder)
4 teaspoons chile caribe (red pepper flakes)
1/2 cup roasted, peeled, stemmed, seeded, and
diced New Mexico green chile
Combine the water, oil and honey in a bowl of a heavy-duty electric mixer
or in a large mixing bowl.
Sprinkle the yeast over the mixture, stir in, and let sit 2 minutes. Add
the dry ingredients. Mix with the dough hook (or knead by hand) for 8-10
minutes, or until dough appears silky and resilient. Mix or knead the
green chiles into the dough until thoroughly incorporated. Transfer the
dough to a lightly oiled bowl and cover with plastic wrap.
Let rise in a warm place for 1 1/2 hours, or until approximately doubled
in volume. Punch dough down; re-cover with plastic wrap and let rise in a
warm palce for 30 minutes.
Place a baking stone on the middle rack in the oven and preheat to 400
degrees.
Place the dough on a lightly floured surface and cut into 2 equal pieces.
Grease two loaf pans or generously dust baking sheet with whole-wheat
flour. Shape the dough into oblong loaves. Alternatively, shape int into
2 round loaves or 14 to 16 rolls.
Place the laoves in the prepared pans or on the baking sheet ( or place
the rolls on on the baking sheet), cover with lightly oiled plactic wrap,
and let rise again in a warm place for 20 minutes.
Uncover the loaves (or rolls) and, using a spray bottle, spritz them with
water and lightly dust with whole-wheat flour. Make 2 or 3 diagonal
slashes in the tops of the loaves with a serrated knife to allow the dough
to expand in the hot oven.
Using the spray bottle, spritz the oven walls with water. Work quickly so
the oven does not loose heat. Set the loaf pans or baking sheet on the
hot stone.
Bake for 35 to 40 minutes (20 to 25 minutes for rolls). The bread is done
when the crust is dark and firm and the loaves sound hollow when tapped on
the bottom. Let the bread cool in the pans or on the baking sheet for 10
minutes. Transfer the loaves (or rolls) to a rack and cool before
cutting.
Bread machine instructions: Combine all ingredients, except green chile,
in the pan in the order specified by the manufacturer's instructions.
Process on the sweet or raisin bread setting. Add the roasted chile at
the beep.
Source:
"Flavored Breads-Mark Miller's Coyote Cafe"
Yield:
"2 loaves"
* Exported from MasterCook *
Whole-Wheat Chile Bread
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups lukewarm water
2 tablespoons olive oil
2 teaspoons honey
2 1/2 teaspoons active dry yeast
1 cup stone ground whole-wheat flour
1 cup bread flour
1 cup all-purpose flour
2 teaspoons salt
4 teaspoons chile molido (freshly ground pure chili
powder)
4 teaspoons chile caribe (red pepper flakes)
1/2 cup roasted, peeled, stemmed, seeded, and
diced New Mexico green chile
Combine the water, oil and honey in a bowl of a heavy-duty electric mixer
or in a large mixing bowl.
Sprinkle the yeast over the mixture, stir in, and let sit 2 minutes. Add
the dry ingredients. Mix with the dough hook (or knead by hand) for 8-10
minutes, or until dough appears silky and resilient. Mix or knead the
green chiles into the dough until thoroughly incorporated. Transfer the
dough to a lightly oiled bowl and cover with plastic wrap.
Let rise in a warm place for 1 1/2 hours, or until approximately doubled
in volume. Punch dough down; re-cover with plastic wrap and let rise in a
warm palce for 30 minutes.
Place a baking stone on the middle rack in the oven and preheat to 400
degrees.
Place the dough on a lightly floured surface and cut into 2 equal pieces.
Grease two loaf pans or generously dust baking sheet with whole-wheat
flour. Shape the dough into oblong loaves. Alternatively, shape int into
2 round loaves or 14 to 16 rolls.
Place the laoves in the prepared pans or on the baking sheet ( or place
the rolls on on the baking sheet), cover with lightly oiled plactic wrap,
and let rise again in a warm place for 20 minutes.
Uncover the loaves (or rolls) and, using a spray bottle, spritz them with
water and lightly dust with whole-wheat flour. Make 2 or 3 diagonal
slashes in the tops of the loaves with a serrated knife to allow the dough
to expand in the hot oven.
Using the spray bottle, spritz the oven walls with water. Work quickly so
the oven does not loose heat. Set the loaf pans or baking sheet on the
hot stone.
Bake for 35 to 40 minutes (20 to 25 minutes for rolls). The bread is done
when the crust is dark and firm and the loaves sound hollow when tapped on
the bottom. Let the bread cool in the pans or on the baking sheet for 10
minutes. Transfer the loaves (or rolls) to a rack and cool before
cutting.
Bread machine instructions: Combine all ingredients, except green chile,
in the pan in the order specified by the manufacturer's instructions.
Process on the sweet or raisin bread setting. Add the roasted chile at
the beep.
Source:
"Flavored Breads-Mark Miller's Coyote Cafe"
Yield:
"2 loaves"