INGREDIENTS

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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