I enjoy baking with yeast, and this Mexican Hot-Pepper Bread recipe was so easy. With the 2 packages of active dry yeast, the dough rose nicely.
The addition of cheese, onion, and hot chiles to the dough makes the bread extra good. I used about ⅓ cup chopped chiles, but will add a little more next time for some extra heat!
Be careful when you chop the hot chiles and make sure to wash your hands thoroughly and carefully after you’re done. If you don’t like hot peppers, you can substitute sweet peppers and call it Mexican Pepper Bread.
I used two round cake pans instead of round casserole dishes. The dough can also be put into loaf pans or made into loaves and baked on cookie sheets. You may have to adjust the baking time if you don’t use round pans.
This bread is the perfect compliment to stew or chili. Or just toast it with a little bit of butter and enjoy!
Mexican Hot-Pepper Bread (found on page 260 of The Garden-Fresh Cookbook)
- 5 to 6 cups all-purpose flour, divided
- 1 cup finely crushed corn flakes
- 1 tablespoon sugar
- 1 tablespoon salt
- 2 packages (¼ ounce each) active dry yeast
- 1-½ cups milk
- ⅓ cup vegetable oil
- 2 eggs
- 1-½ cups shredded sharp cheddar cheese
- ½ cup finely chopped onion
- ¼ to ½ cup finely chopped hot chiles
- 2 tablespoons melted butter
Grease a large bowl and set aside. grease two 1-½ quart round casseroles and set aside. In a separate large bowl, stir together 2 cups of flour and the corn flakes, sugar, salt, and yeast. Set aside. In a small saucepan, combine the milk and vegetable oil. Place the pan over low heat until the liquids are warm 120°F. Gradually add the liquid to the flour mixture and beat until well combined. Add the eggs and stir in the cheese, onion, and peppers. Beat in enough remaining flour to make a stiff dough. On a floured surface, knead for about 5 minutes, or until smooth and elastic. Place in the greased bowl, turning to grease all sides. Cover lightly and let rise in a warm place until doubled in size (about 1 hour). Punch down. Remove from the bowl and divide the dough in half. Put each portion into a prepared casserole. Cover and let rise in a warm place until doubled again. Bake at 350°F for 25 to 35 minutes, or until the bread sounds hollow when tapped. To prevent overbrowning, cover loosely with foil during the last few minutes of cooking. Remove from the casseroles and cool on wire racks. Brush with melted butter.
Make 2 loaves.
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This entry is from guest blogger Mare-Anne Jarvela, Senior Research Editor of The Old Farmer’s Almanac. You can begin reading about the adventures of our regular Garden-Fresh blogger, Jane B., in this space in a few weeks after she’s done stocking up her kitchen and planting her garden!