Monday, September 12, 2011
Red Chile Bread
Ancho Chile has a permanent home in Chili, and Enchilada sauce, but it can be used in other foods as well. The rich color and the fruity taste of the Ancho can enhance otherwise mundane foods like bread. This Doh recipe is what I use for my Pizza Doh. I was thinking that I wanted to make some rolls, but give them something to make them unique. So I am going to add a ounce and a half of ground Ancho chile to them, to add a little flavor, but also some rich seasonal color.
Working in my kitchen is an adventure. There is always the chance of equipment failure. I push my tools to their limits, and that leads to unintended angst, like the time I snapped the Doh hook. So, after the kneading process is finished we should have a big lump of Doh ready to be shaped into whatever form is necessitated for the task at hand. This could be Pizza pies, rolls, loaves, breadsticks, flatbreads, or one big old Sfincione. This time we're making rolls...