INGREDIENTS

INSTRUCTIONS

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?)
Combine the water, olive oil, and honey in the bowl of a heavy-duty
electric mixer or a large mixing bowl. Sprinkly the yeast over the
mixture, stir in , and let sit for 2 minutes. Add the dry  ingredients.
Mix with the dough hook (or knead by hand) for 8 to 10  minutes, or
until the dough appears silky and resilent. Mix or knead  the green
chile into the dough until thoroughly incorporated.(don't  touch eys
while doing this!!) Transfer the dough to a lightly oiled  bowl and
cover with plastic wrap. Let rise in a warm place for 1 and  1/2 hours,
or until approximately doubled in volume. Punch the dough  down,
re-cover with plastic wrap, and let rise again in a warm place  for 30
minutes. Place a baking stone on the middle rack in the over  and
preheat to  and cut into 2 equal peices. Grease two loaf pans or
generously dust  a baking sheet with whole-wheat flour. Shape the dough
into oblong  loaves. Or, shape into two round loaves or 14 to 16 rolls.
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. Uncover the
loaves  and, using a spray bottle, spritz them with water and lightly
dust  with whole-wheat flour. 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. 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) Set the loaf pans or the baking sheet on the  hot
stone. 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. Let the bread cool in the pnas  or on
the baking sheet for 10 minutes. Transfer the loaves (or rolls)  to a
rack and cool before cutting.  Bread Machine recipe:  Combine all the
ingredients, except the green chile, in the bread pan  in the order
specified by the manufacture's instructions. Process on  the sweet or
raisin bread setting (#8?). continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 3766
Calories From Fat: 1115
Total Fat: 127.3g
Cholesterol: 262.6mg
Sodium: 6742mg
Potassium: 2767.4mg
Carbohydrates: 472.6g
Fiber: 28.3g
Sugar: 16.6g
Protein: 180.6g