1/4 c Warm water
1 pk Dry yeast
1 cn (14.5 oz.) whole or stewed
-tomatoes
1/4 c Margarine
1 1/2 ts 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 md 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
From The Country Life Bread Forum at http://countrylife.net/bread/ :
Posted by Gregory Ross on December 06, 1997:
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.
Yields
1 Servings