Hatch 'n Hef Bread
1 12oz bottle Shiner Hefewisen (or comparable beer), room temperature
2 tsp salt
1 tsp instant yeast
1 Lb (appx 4 cups) all purpose flour
1/2-1 cup hatch chile peppers, roasted, stemmed, seeded and chopped
1. Mix all dry ingredients together.
2. Stir in beer and chiles.
3. Knead until all is mixed well and bread has smooth consistency.
4. Let rise, covered in a warm place for at least 1 hour.
5. Punch down, let rise again for 2-4 hours.
6. In an oven pre-heated to 450 F, bake for 30-35 minutes. Slash the top of the bread and place a handful of ice cubes in the bottom of the oven (the steam from the ice will help create a crispy crust on the bread).
Oh yea, and for those of you who care (which might only be me), the Longhorns won their season opener against Rice and are looking forward to a great season:
09/04 at Rice (Reliant Stadium)
09/11 Wyoming (Austin)
09/18 at Texas Tech
09/25 UCLA (Austin)
10/02 at Oklahoma (Cottonbowl, Dallas)
10/16 at Nebraska
10/23 Iowa State (Austin)
10/30 Baylor (Austin)
11/06 at Kansas State
11/13 Oklahoma State (Austin)
11/20 Florida Atlantic (Austin)
11/25 Texas A&M (Austin)
4 comments:
This looks so good, and perfect for football season!!!
The beer bread with hatch chilies sounds so wonderful! Wish I could have a slice to taste right now!
It look freakin' awesome!!! I want hatch chiles in my next loaf, for sure. I saw hatch in my market yesterday for the first time EVER! I was beside myself...and now that you've stepped the bread up a notch, I totally know my first venture into hatch-dom. Woot for college football season...love fall!
Yum!! Looks delicious! I am loving fall (or almost fall) too. Good luck w. the longhorns!
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