| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads |
24 |
Servings |
INGREDIENTS
| 2 |
c |
Sourdough batter |
| 1 |
pk |
Dry yeast |
| 1 |
c |
Water; tepid |
| 3 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 6 |
c |
All-purpose flour |
| 2 |
cn |
4-oz Ortega green chiles; diced |
INSTRUCTIONS
Preheat oven to 375 degrees F.
Make your batter the night before. Cover and let it sit out. Dissolve the
yeast in the water. Mix with the sourdough batter and then stir in the
sugar and salt , and the green chile peppers. Finally, stir in the flour. I
use my Kitchen Aid dough hook so there is no pain to this method. Knead
with a machine or by hand until the dough is very smooth and elastic. Place
the dough on a plastic tabletop and cover with a large metal bowl. Allow to
double in bulk, about 1 1/2 hours. Punch the dough down, knead it a bit,
and then shape into 24 small rolls. Place on a baking sheet and bake for
about 15 minutes or until golden brown.
This recipe makes 2 loaves of bread or you could make one loaf of bread
and
12 rolls.
Recipe By : Frugal Gourmet
Posted to Digest eat-lf.v096.n225
Date: Thu, 21 Nov 1996 14:05:50 -0800 (PST)
From: Sally Eisenberg <sparky@netgate.net>
A Message from our Provider:
“No one knows the pain of rejected love like Jesus”