Recipe: Jalapeno Bread
Bread with chili
January 02, 2010
I sowed the chili peppers last week, choosing many new plants that I never growed before.
I will grow some dark ornamentals peppers, some Habanero and many mild chilies. I choose three new varieties of Jalapenos: I can't do without them.
I haven't baked chili bread before, but this recipe with Jalapenos was amazing. Serve this bread warm with tuna mousse, walnuts mousse, or creamy cheese.
150g corn flour
100g all-purpose flour
100g whole wheat flour
1 tsp salt
10g dry brewer's yeast
1 tbsp sugar
30g grated parmesan
25ml corn oil
50g jalapenos chili peppers
Mix the yeast with the sugar and some milk.
Mix together the flours, then add the yeast mixture.
Add the beaten egg, water, the remaining milk and the corn oil. Knead until smooth.
Add grated parmesan and chopped jalapenos.
Knead, and let it rise 1 and 1/2 hours.
Put in an oiled plumcake baking pan and
Bake in preheated 200° C (392 F) oven 30-35 minutes.
A similar recipe:
Mandioc bread with Jalapeno
I'm sending this to Susan for her Yeast Spotting event.
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