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Chili Bread
Reviews:
March 04, 2014

This is the first recipe I have ever reviewed and I am an avid baker. I do not own a bread baker and make all my bread from scratch. I made the following changes and was able to make it without a bread baker. I used 2.5 tsp of dry active yeast which I proofed in 2 oz of warm water - 110 degrees (I just run my faucet at the hottest for a minute to get the right temperature)for about 6 minutes until the yeast blooms. I then weigh my flour (9.55 oz). I add all the spices although I reduced the onion to 1/2 T, 5 oz of beer and 2 T of regular olive oil. I knead it in my mixer using the dough hook for 6 min. I let it rise in a warm place for 1 hour, I then roll it out to 8.5 by 5 inch rectangle and roll it up from the long side, put in 8.5 by 4 inh loaf pan, let it rise another hour and then bake at 400 for 30 minutes

  1. 25 Ratings

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