Cayote Cafe's Ww Chile Bread Pt 1 Recipe

DRY INGREDIENTS
1 c Stone-ground whole-wheat
-flour
1 c Bread flour
1 c All-purpose flour
2 ts Salt
4 ts Chile molido; (freshly
-ground pure chile powder
4 ts Chile caribe; (red pepper
-flakes)
1/2 c Roasted; peeled, stemmed,
-seeded, and diced New
-Mexico green chile

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 that 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 powder for a different effect; for example,
substitute cayenne for the milder chile molido if you like fiery flavor; or
use complex, smoky chipotle chile powder, which is available at Mexican
markets. Chile caribe is the Spanish term for a fresher form of the dried
red pepper flakes you commonly find on the table in Italian restaurants.
This is an all-purpose bread that goes will with most kinds of southwestern
foods. I don’t think it would take much to make this healthier (maybe all
whole wheat?)

1. Combine the water, olive oil, and honey in the bowl of a heavy-duty
electric mixer or a large mixing bowl.

2. Sprinkly the yeast over the mixture, stir in , and let sit for 2
minutes.

3. Add the dry ingredients.

4. Mix with the dough hook (or knead by hand) for 8 to 10 minutes, or until
the dough appears silky and resilent.

5. Mix or knead the green chile into the dough until thoroughly
incorporated.(don’t touch eys while doing this!!)

6. Transfer the dough to a lightly oiled bowl and cover with plastic wrap.

7. Let rise in a warm place for 1 and 1/2 hours, or until approximately
doubled in volume.

8. Punch the dough down, re-cover with plastic wrap, and let rise again in
a warm place for 30 minutes.

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 generously dust a baking sheet with whole-wheat
flour.

12. Shape the dough into oblong loaves. Or, shape into two round loaves or
14 to 16 rolls.

13. Place the loaves in the prepared pans or on the baking sheet ( or place
the rolls on the baking sheet), cover with lightly oiled plastic wrap and
let rise again in a warm place for 20 minutes.

14. Uncover the loaves and, using a spray bottle, spritz them with water
and lightly dust with whole-wheat flour.

15. 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.

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 the baking sheet on the hot stone.

18. Bake for 35 to 40 minutes (20 to 25 ninutes for rolls). The bread is
done when the crust is dark and firm and the loaves sound hollow when taped
on the bottom.

19. Let the bread cool in the pnas or on the baking sheet for 10 minutes.

20. Transfer the loaves (or rolls) to a rack and cool 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 raisin bread setting (#8?).
continued in part 2