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Chilies color, flavor, and can heat this red or green loaf.

Mild green or red chillies contribute color and flavor to this tender yeast loaf. You use a puree of the chilies as part of the liquid in the dough, but to get a fiery bite, you also need to add hot chilies.

The green version is subtler in color, while the red chili loaf has a decided tomato hue. Toasting brings out the aroma and taste of both breads. Butter and eat, or use to make toasted sandwiches, such as grilled cheese.

Green or Red Chili Bread

1/4 cup warm water (about 110 degrees)

1 package active dry yeast

1/2 cup milk

2 tablespoons butter or margarine

1 teaspoon sugar

Green or red chili puree (directions follow)

4 to 4-1/2 cups all-purpose flour

In a large bowl, mix water with yeast; let stand 5 minutes. Meanwhile, heat milk and butter to 110 degrees (butter need not melt completely). Add to yeast along with salt, sugar, chili puree, and 1-1/2 cups of the flour, stirring to moisten thoroughly.

If using a dough hook, mix in another 1-1/2 cups of the flour, then beat on high speed for 5 minutes, scraping bowl often. Mix in enough more flour (1 to 1-1/2 cups) to form a soft dough that cleans of bowl. Scrape down dough into bottom of bowl.

If mixing by hand, stir in another 1-1/2 cups flour until moisned, then beat vigorously with a heavy spoon until dough forms long stretchy strands, about 10 minutes. Scrape out onto a board coated with 1 cup of the remaining flour and knead until smooth, about 8 minutes; add flour as required to prevent sticking. Turn dough over in a greased bowl to grease top.

Cover dough with plastic wrap and let rise in a warm place until doubled in volume, about 1-1/2 hours. Punch down dough, turn out, and knead briefly to expel 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, uncovered, in a 375 deg.' oven until golden brown, about 40 minutes. Turn out onto a rack to cool. Slice to serve. Makes 1 loaf, 1-3/4-pound size. Green chili puree. In a blender or food processor, whirl 1 can (7 oz.) diced green chilies until just smooth; you should have 3/4 cup. Taste puree and add 1/8 to 1/4teaspoon cayenne if you want a hotter flavor. Red chili puree. Lay 2 ounces (about 6 large) dried red New Mexican or Anaheim (California) chilies in a 10- by 15-inch pan. Place in a 250 deg.' oven until aromatic, 3 to 5 minutes; turn as needed to prevent burning. Let cool. Remove and discard stems, seeds, and veins of chilies, using rubber gloves if your skin is sensitive. In a 1-1/2- to 2-quart pan, combine chilies with 1-1/2 cups water. Cover and simmer until chilies are very soft, about 15 mintes. In a blender or food processor, whirl chilies with 1 to 2 tablespoons of the cooking liquid until pureed (add more liquid if necessary). Using the back of a wooden spoon, push puree through a wire strainer; discard residue. You should have about 1/2 cup puree; for hot flavor, stir in 1 tablespoon crushed dried hot red chilies. For more color and flavor, use extra cooking liquid as part of the water to mix with yeast.
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Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:May 1, 1984
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