How sweet all at once it was for me to be rid of those fruitless joys which I had once feared to lose and was now glad to reject! You drove them from me, You who are the true, the sovereign joy. You drove them from me and took their place, You who are sweeter than all pleasure, though not to flesh and blood, You who outshine all light yet are hidden deeper than any secret in our hearts, You who surpass all honor though not in the eyes of men who see all honor in themselves. At last my mind was free from the gnawing anxieties of ambition and gain, from wallowing in filth and scratching the itching sore of lust. I began to talk to you freely, O Lord my God, my Light, my Wealth, and my Salvation.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	California	Bread	12	Servings

INGREDIENTS

		Green or red chile puree (see below)
1	pk	Active dry yeast
1/4	c	Warm water (about 110°F)
1/2	c	Milk
2	tb	Butter or margarine
1	ts	Salt
1	tb	Sugar (up to)
5	c	All-purpose flour
1	cn	(7-oz) diced green chiles (up to)
1/4	ts	Ground red pepper (optional)
2	oz	(about 6 large) dried red New Mexico or California chiles (stems and seeds removed)
1 1/2	c	Water (up to)
2	tb	Chile cooking liquid
1	tb	Crushed dried hot red chiles (optional)

INSTRUCTIONS

GREEN CHILE PUREE
RED CHILE PUREE
Christina Craig <ccraig@mail.solinet.net>
Prepare chile puree of your choice and set aside.
In a large bowl, sprinkle yeast over warm water and let stand for about 5
min. to soften.  Meanwhile, in a 2- to 4-cup pan, heat milk and butter to
110 degrees F. Add to yeast along with salt, sugar, chile puree, and 2 c.
of the flour, stirring to blend well.
Stir in 1-1/2 c. more flour until moistened, then beat vigorously until
dough forms long, stretchy strands (about 10 min.).  With a dough hook,
knead in 1 to 1-1/2 c. more flour (or knead it in by hand on a floured
board).
Place dough in a greased bowl and turn to grease top.  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 to release 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 in a 375 degree oven until golden brown (about 40 min.).  Turnout onto
a rack and let cool completely.  Wrap airtight; store at room  temperature
for up to 1 day, in a freezer for up to 1 month. Makes 1 loaf.
Green Chile Puree:  In a blender or food processor, whirl 1 can (7 oz.)
diced green chiles just until smooth.  You should have 3/4 c.  For hotter
flavor, add 1/8 to 1/4 tsp. ground red pepper.
Red Chile Puree:  In a 1-1//2- to 2-quart pan, combine 2 oz.  (about 6
large) dried red New Mexico or California chiles (stems and seeds removed)
with 1-1/2 c. water.  Cover and simmer until chiles are very soft (about 15
min.).  In a blender or food processor, whirl chiles with 1 to 2 tb. of the
cooking liquid until pureed (add more liquid if necessary).  You should
have about 1/2 c. puree. For hotter flavor, stir in 1 tb. crushed dried hot
red chiles.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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