Chile Bread

Chile Bread 
Choose red or green chiles for this flavorful yeast loaf. Especially good 
toasted. 
 
Green or red chile pur�e (see below) 
1 package active dry yeast 
1/4 cup warm water (about 110�F) 
1/2 cup milk 
2 tablespoons butter 
1 teaspoon salt 
1 tablespoon sugar 
4-1/2 to 5 cups all-purpose flour 
Green Chile Pur�e
In a blender, whirl one 7-ounce can diced green chiles just until smooth. 
You should have about 3/4 cup. To turn up the heat, add 1/8 to 1/4 teaspoon 
ground cayenne pepper. 
Red Chile Pur�e
In a medium saucepan, combine 6 large dried New Mexico or California 
(Anaheim) chiles, stems and seeds removed, with 1-1/2 cups water. Cover and simmer 
about 15 minutes until chiles are very soft. Place the chiles in a blender 
with 1 to 2 tablespoons of the cooking liquid. Blend just until smooth. You 
should have 1/2 cup (add more of the cooking liquid if necessary). To increase 
the heat, add up to 1 tablespoon crushed dried chiles. 
Prepare the chile pur�e of your choice and set aside. 
In a large bowl, sprinkle the yeast over the warm water and let stand for 
about 5 minutes. Meanwhile, in a small saucepan, gently heat the milk and 
butter until butter melts (about 110�). Add to the yeast, along with the salt, 
sugar, chile pur�e and 2 cups of the flour. Stir 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. (An electric mixer with a 
dough hook is desirable, but not essential.) Knead in 1 to 1-1/2 cups more 
flour using either a dough hook or by hand on a floured board. 
Place dough in a greased bowl and turn to grease the top surface. 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. Shape into a smooth 
loaf and place in a greased 5x9-inch loaf pan. Cover loosely with plastic wrap 
and let rise in a warm place until dough has risen 1-1/2 inches above the 
rim of the pan (about 1 hour). 
Bake in a 375�F oven until golden brown, about 40 minutes. Turn out onto a 
rack and let cool completely. Wrap airtight, and store at room temperature.. 
Freezes well for up to one month. 
World's simplest tasty appetizer. Cover a softened 8-ounce block of cream 
cheese with Jalape�o Pepper Jelly. Serve with corn chips or tostados. 
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== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes