INGREDIENTS

INSTRUCTIONS

>From: srasheed@juno.com (Sam M Rasheed)
In the bowl of an electric mixer with a paddle attachment, combine the
flour, sugar, yeast, salt, ground chili and black pepper; beat well. Mix
briefly on low speed. Increase speed to medium and add water, milk, poblano
chiles and bell pepper; beat well. Add the eggs, one at a time, mixing well
after each addition. Change to the dough hook, and knead for three minutes.
The dough will be very sticky. Add the butter to the dough, one piece at a
time, and continue to knead until dough is smooth and shiny and the butter
is completely incorporated, 10-20 minutes. Transfer the dough to a lightly
buttered bowl and flip the dough to coat it evenly with butter. Cover bowl
with plastic wrap and allow dough to rise in a warm place until it has
doubled in bulk, about three hours. Punch down the dough and turn it out
onto a lightly floured surface. With heavily floured hands knead for five
minutes. Return to a buttered bowl and flip dough to coat evenly; cover and
chill dough for at least six hour or overnight in the refrigerator. Remove
the dough from the refrigerator and shape the cold dough into two small
loaves. Place in two buttered 4x9 inch loaf pans, cover with a tea towel,
and let rise in a warm place until the dough fills the loaf pans and does
not spring back when gently pressed, about one hour. Preheat the oven to
375 degrees. Bake the loaves in the middle of the oven until they are
golden and sound hollow when tapped, about 30 minutes. Remove loaves from
oven and turn them out onto wire racks to cool. Makes 2 loaves.
Posted to JEWISH-FOOD digest by Joyce Rosenfield <dogsmom@cinci.infi.net>
on Nov 16, 1998, converted by MM_Buster v2.0l.

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