 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 16 |
|
Hot and Spicy and Meatless 2 by Dave Dewitt, Mary Jane Wilan, and Melissa T. Stock. Yields: 2 loaves Ingredients:
5 1/2 to 6 1/2 cups unsifted unbleached flour |
2 1/2 tsp salt |
1 cup yellow cornmeal |
2 packages yeast |
4 tbs butter, cut into small pieces |
2 cups very hot water |
1/2 cup molasses |
/4 cup pasilla chile powder |
Directions:
1. Mix 2 1/2 cups of the flour, salt, cornmeal, and yeast in a large bowl and add the butter. Gradually add the water and molasses and beat for 2 minutes with an electric mixer at medium speed. Add 1/2 cup of the remaining flour and beat at high speed for 2 minutes. Stir in enough additional flour to make a soft dough.
2. Turn the dough out onto a floured bread and knead it for 8 to 10 minutes, until it is smooth and elastic. Or, place the dough in your bread machine or food processor (with a dough hook) and set the timer for 8 minutes and let your machine do the work.
3. Place the kneaded dough into a greased bowl, turn it to grease the top, cover, shape the loaves, and place each loaf into a greased pan, 8x4x2 1/2 or 9x5x3. Cover the pans and let the dough rise in a warm place until it doubles in size, about 45 minutes.
4. Preheat the oven to 375 degrees. Bake for 30 to 35 minutes. Remove the bread from the pans and cool on a rack.
|
|