PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Tomato Chili Bread
  Back To Index
    Tomato Chili Bread

    1/4 c. warm water
  • 1 package dry yeast
  • 1 can (14.5 oz.) whole or stewed tomatoes
  • 1/4 c. margarine
  • 1 1/2 tsp. salt
  • 1/4 c. brown sugar
  • 2 tb. chili powder
  • 2 tb. whole cumin seed
  • 1/4 c. corn meal
  • 6 c. bread flour
  • 1 medium onion
  • several fresh chiles (to taste)
  • 1 tb. vegetable oil
  • egg wash (1 egg beaten with 1 tb. water and a pinch of salt.)
  • more cumin seed
  • Proof yeast in 1/4 cup warm water.
  • Blend tomatoes briefly in blender. (Some small pieces should remain.) Add enough water to make 2 cups. (If you're careful, you can microwave the tomato mixture to about 100 degrees to promote yeast growth.) Add margarine, salt, sugar, chili powder, cumin seed, corn meal and yeast mixture.
    Stir in 5 cups flour to make stiff dough. Knead in enough more flour to keep from sticking.
    Let rise until doubled in bulk. Punch down, and let rise again.
    Chop onions and chiles and saute in a tablespoon of oil.
    Knead onions and chiles gently into dough. Form into loaves. Let rise until almost doubled. Brush loaves with egg wash, and sprinkle with some more cumin seed.
    Bake 30 to 35 minutes at 375 degrees until browned, and sounds hollow when tapped on the bottom.

    From: The Country Life Bread Forum at < http://countrylife.net/bread/ >
    Posted By:The Old Bear
    Post Date: Wed, 17 Dec 1997

    *BACK TO BREAD*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1997 - 2001
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com