Breads
Preparation time: 30-45 minutes,
plus 2-1/2 hours for dough to rise
Baking time: About 40 minutes.
Storage time:
Up to 1 day at room temperature;
up to 1 month in freezer
Green or Red Chile Puree
(directions follow)
1 pkg. active dry yeast
1/4 cup warm water (about 110 degrees F)
1/2 cup milk
2 Tbsp. butter or margarine
1 tsp. salt
1 Tbsp. sugar
4-1/2 to 5 cups all-purpose flour
Prepare chile puree
of your choice and set aside.
In a large bowl,
sprinkle yeast over warm water
and let stand for about
5 minutes to soften.
Meanwhile,
in a 2- to 4-cup pan,
heat milk and butter
to 110 degrees F.
Add to yeast along with salt, sugar,
chile puree, and 2 cups of the flour,
stirring to blend well.
Stir in 1-1/2 cups more flour
until moistened,
then beat vigorously
until dough forms long,
stretchy strands
(about 10 minutes).
With a dough hook,
knead in 1 to 1-1/2 cups more flour
(or knead it in by hand on a floured board).
Place dough in a greased bowl
and turn to grease top.
Cover with plastic wrap and let rise
in a warm place until doubled
(about 1-1/2 hours).
Punch dough down
and knead briefly
on a floured board to release air.
Shape into a smooth loaf and place
in a greased 5- by 9-inch loaf pan.
Cover with plastic wrap
and let rise in a warm place
until dough has risen
1-1/2 inches above pan rim
(about 1 hour).
Bake in a 375-degree oven
until golden brown
(about 40 min.).
Turnout onto a rack
and let cool completely.
Wrap airtight;
store at room temperature
for up to 1 day,
in a freezer for up to 1 month.
Makes 1 loaf.
Green Chile Puree:
In a blender
or food processor,
whirl
1 can (7 oz.) diced green chiles
just until smooth.
You should have 3/4 cup
For hotter flavor,
add 1/8 to 1/4 tsp. ground red pepper.
Red Chile Puree:
In a 1-1//2- to 2-quart pan,
combine 2 oz.
(about 6 large)
dried red New Mexico
or California chiles
(stems and seeds removed)
with 1-1/2 cups water.
Cover and simmer
until chiles are very soft
(about 15 minutes).
In a blender or food processor,
whirl chiles with
1 to 2 TBSP. of the cooking liquid
until pureed
(add more liquid if necessary).
You should have about 1/2 cup puree.
For hotter flavor,
stir in 1 TBSP.
crushed dried hot red chiles
