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Baked Bread Slicing Bread

Tex-Mex Bread     Back to Mexican Menu     Printer Friendly Page

Recipe By Orville
Preparation Time 3:00

1 1/4 cups hot tap water
1 tablespoon yeast (2 packets)
1 tablespoon sugar
3 cups bread flour
1/4 teaspoon salt
2 teaspoons cumin
1/4 teaspoon chili powder
1 can green chiles (4.5oz) -- chopped
1 cup grated cheddar cheese
2 tablespoons olive oil

Egg wash

1/4 cup water
1 egg

In a container add 1 1/4 cups hot tap water, yeast, and a tablespoon of sugar. Mix well and set aside to activate. In a mixer with a dough hook add the flour, olive oil, green chiles, grated cheese, and seasonings. When the yeast is activated, bubbling and increased volume, add it to the mixture. Mix until dough balls on the dough hook and cleans the bowl. If dough is too dry add a little more water. Dough should not stick to a dry finger when touched. If mixing by hand combine the ingredients as for mixer and mix until dough forms a ball. Turn the dough out on a floured surface and kneed the dough for 15 minutes to develop the gluten. If using the mixer, turn the dough out on the floured surface and kneed slightly. Put the dough in a large bowl that has been coated with olive oil. Cover with clear warp or a towel and let rise (about 1 hour) until dough has doubled in size. Sprinkle some cornmeal on the work surface and pour the dough on to it. Devide dough into 2 pieces. Form each piece into a loaf. Beat 1 egg with 1/4 cup of water to make an egg wash. Brush the loaf with the egg wash and then lightly sprinkle the loaf with cornmeal. Sprinkle cornmeal on an ungreased baking sheet or lined with parchment baking paper and place the loaves on the pan. Let bread rise (about 1 to 1 1/2 hours) until near doubled and then place in a 375 degree oven and bake until bread is golden brown (30 to 45 minutes) and has a hollow sound when thumped. Remove from baking pan and place on a cooling rack. Let cool completely before slicing.