New Mexican Chile Bread
Ingredients| 1 package dry yeast 1/4 cup warm water 4 1/2 cup flour 1/2 cup melted butter 1 cup warm milk 1/4 cup sugar 1 tsp salt 1 egg FILLING 1 1/2 cup finely minced onion 1/2 cup melted butter 1/2 cup chopped creen chiles |
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Dissolve yeast in water. Mix in 2 cups of the flour, butter, milk,
sugar, salt and egg. Beat for 2 minutes. Add enough flour to make a
stiff dough. Turn onto a floured board and knead until smooth. Put in
a greased bowl, turn the dough over and cover with a clean cloth. Put
bowl in a warm place with no drafts and let dough rise until doubled
- about one hour.
Combine for filling. Punch dough down and roll into a 20" x 8"
rectangle. Cut into four 20" x 2" strips. Spread filling on each
strip and fold over lengthwise. Twist two strips together then twist
double strips together and form in a circle on a greased cookie
sheet. Cover with a clean cloth and let rise until doubled. Brush
with beaten egg and sprinkle with chile powder. Bake at 350 Deg F for
40 minutes.
Servings:
1
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