| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
|
10 |
servings |
INGREDIENTS
| 1 |
|
Envelope dry active yeast |
| 2 |
tb |
Sugar |
| 1 1/4 |
c |
Warm whole milk; I used low fat |
| 8 |
c |
All-purpose flour |
| 1 1/2 |
tb |
Salt |
| 2 |
lg |
Eggs |
| 7 |
lg |
Egg yolks |
| 1/4 |
c |
Pureed canned chipotles |
| 3/4 |
lb |
Unsalted butter; + a little for crust |
INSTRUCTIONS
I IMMEDIATELY CUT RECIPE IN HALF. MACHINE CAN'T HANDLE 8 CUPS OF
FLOUR!!
Cookbook directions: In a small bowl, combine the yeast, sugar, and
milk. Allow to sit until foamy, about 10 min.
In a mixer bowl, combine the flour and salt. Mixing with a dough hook
on low speed, add the yeast mixture. Gradually add the eggs, egg
yolks, pureed chipotles, and the butter and continue mixing for 15
minutes, until silky and springy.
Leave the dough in the mixer bowl, cover, and set the dough in a warm
place to rise for 1 hour, or until doubled. Punch down, cover with
plastic wrap, and allow to rise for 30 minutes more. Shape the dough
into 2 loaves, being careful to press out any air, and place in
12x4x4 inch loaf pans. Rub the tops with butter and allow to rise for
2 hours, covered with plastic wrap, in a warm place.
Preheat the oven to 350°F.
Bake 25 minutes or until firm on topp. (When you press it, your finger
shouldn't go through the crust.) Cool in the pans. Makes 2 loaves.
For ABM: Ingredients - 1-1/2 tsp. dry active yeast, 1 tbsp sugar,
1/2+1/8 c. warm low fat milk, 3 cups of all-purpose flour (or more),
3/4 tbsp salt, 1 lg egg, 3 egg yolks, 1/8 cup pureed chipotles, 12
tbsp butter (1-1/2 sticks), cut in small pieces.
Directions for ABM: Place dry ingredients in the order your machine
calls for (mine starts with yeast). Then add in most of the wet
ingredients, except for the butter. Set machine for Basic cycle &
Manual or Dough. Press Start. As it is mixing, add butter in small
amounts everytime one piece is incorporated. Also add flour (if
needed). When dough feels like a "babies bottom" stop adding
ingredients (I ended up using 7 tbsp butter instead of 12) and I
needed 7 tsp extra flour.
Follow shaping and baking directions as book calls for. ABM version
makes 1 loaf.
Recipe by: Adapted from Bold American Food by Bobby Flay
Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on May 03,
1999, converted by MM_Buster v2.0l.
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