A simple can of diced green chiles will make an lovely loaf of cheddar spicy bread.
Ingredients
1- 7.25 oz can diced green chiles
1/4 cup warm water
3/4 cup milk, I use 2%
2 Tbsp butter or vegetable oil
4 - 4 1/2 cups all-purpose flour, divided
1 tsp salt
1 tbsp instant yeast
1 tbsp sugar
1 tbsp granulated garlic powder(no salt)
1 tsp cumin powder
3 1/2 oz cheddar, 1/4” chunks
1 scallion, finely sliced (opt)
Instructions
1. Puree chiles in a blender until a smooth puree. This should give you about 3/4 cup total.
2. In a heavy duty mixer bowl add 2 1/2 cups flour, salt, yeast, sugar, garlic powder, and cumin. Blend together.
3. Heat water, milk, and butter to 125F.
4. Place warmed liquid and chile puree in micing bowl. Using the dough hook blend together on Stir until moist and well-combined.
5. Now add another 1-1 1/2 cups flour in small portions, slowly while the machine is on Setting 2. The dough should begin to pull away from the sides of the bowl. will take approximately 4-5 minutes of kneading. Check the dough for tackiness; not stickiness. Give it a squeeze it should pull from your hand easily.
6. Now by hand slowly add chunks of cheddar and some scallions until well incorporated.
7. Place in a clean lightly greased bowl and cover. Let rise 1 1/2 - 2 hours in warm spot. It takes longer when dough has extras.
8. Punch down dough and shape into a loaf. Place in a greased pan. I used a long loaf (4x12”) for my loaf. You may place in a regular 5x9. Cover and let rise again. You want this loaf to rise 1 1/2” above the pan rim.
9. Bake at 375F for approximately 25 minutes until golden brown. Remove from pan immediately. You don’t want condensation to form. The temperature in the bread should be about 195F.
Susie’s Tips and Tricks
If you need some general guidance to understand yeast breads see my recipe Simple white Bread by Hand.
I added a smidge more yeast to this recipe. Why? Yeast is slightly inhibited by other ingredients like garlic.
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