posted by pepe85323 11-17-102 8:07 PM
Chile Oil Bread (Sourdough)
2 cups milk (scalded, sour, or butter milk)
1 pkg dry yeast
1 Tbsp brown sugar
4 cups, plus flour for kneading
1/3 cup chile oil
11/2 tsp salt
2 cups sourdough starter
Mix the salt and 3 cups of the flour in a large bowl. Add sugar and yeast to milk too proof yeast. Add the milk and mix well. Add the chile oil and mix well. Add the starter and mix well. Add another cup of flour and knead. Turn out on a floured surface and kneed in enough flour to make a medium soft dough.
Cover with regular oil or a damp cloth and let rise until doubled. Beat down and shape as desired. Let rise until about doubled again covered. Bake at 350F. I used a straight side pie pan and about a third of the dough per pan baked for 30 to 35 minutes.
1 liter bottle (such as soft drink bottle)
dried de arbol chiles (enough to fill the bottle 3/4 full)
canole oil (to fill bottle)
Fill bottle 3/4 full with chiles. Fill bottle with oil. Let sit for 2 months. Can be left at room temperature if using for baking and cooking. If you are going to use it without heating it, keep it in the refrigerator.
When some has been used add oil back to the bottle. When it starts to lose it's color, start a new bottle.
Go to Mimi's Archive Page
Return to Mimi's Recipe Request Line