[CH] THE BREAD Recipe

Bob Batson (rcb@kc.rr.com)
Fri, 17 May 2002 19:05:59 -0500 

At 10:57 AM -0700 5/17/02, brentleatherman@netscape.net (Brent 
Leatherman) wrote:

>I think that this went around a while back and I missed it, but is 
>there a recipe for THE BREAD out there anywhere?
>thanks,


This is from the document anonymous:[chile-heads.digest_v3]digest.338;1


Date: Wed, 28 May 1997 13:20:08 +0000
From: Jim Campbell
Subject: Savina (tm) bread
Message-ID:

This is posting it a little later than I had hoped, but here is the promised
recipe for the Savina (tm) bread that even now is headed to the East Coast
hotlucks (Jim McGrath, Alan Dean).

This recipe is for one of those automatic bread machines- I ain't smart
enough to know how to cook bread otherwise.

1.5 cups whole wheat flour
1.5 cups white flour
      (all wheat may be used, but not all white- the Savina (tm) seems to
       go good with wheat breads while white has too little flavor for it
       IMHO)

1/2 cup V8 or similar veggie juice
1/2 cup water
1 tsp salt
1.5 tbls evaporated dried milk
1.5 tbls brown sugar
1 tbls honey or sorgham
1.5 tsp fast rise auto bread yeast (2 tsp normal yeast)
2 tbls butter

2 ounces (or more/less) ground dried Red Savina (tm) Habanero

Heat liquid ingredients to about 100 F.  Pour into cannister.  Put in dry
ingredients, yeast last.  Set machine to desired finish.  Done.

I'll leave it to individuals to try and figure out how to adapt this to
their o wn style of breadmaking.  Like I said, this is for one of those
auto bread machines simply becuase I don't know how to bake bread
otherwise.  If it ain't easy, I ain't got time to do it.  I'm sure there
are lots of different he rb combinations that could be used as well.
Hope you all have fun with this!

-Jim Campbell
Mild to Wild Pepper & Herb Co.


Date: Mon, 16 Jun 1997 07:54:25 -0400 (EDT)
From: Barbara VanRenterghem <Barbara.VanRenterghem@ummed.edu>
Subject: The awesome bread, the long way
Message-ID: <199706161154.HAA00700@ummed.edu>

Well, I must admit, success was mine last night as I attempted to make
some of Jim Campbell's bread WITHOUT a bread machine.  For those
interested, here is what I did:

Dissolve the 1 T honey and 1 T brown sugar in 1/2 c warm water (can also
use 1 c and skip the V8).  Add the yeast and wait a couple of minutes
until it bubbles (about 1/2 packet of dry yeast).  Mix in the V8 (if
using), 2 T butter, 1 1/2 c each whole wheat and white flours and a pinch
of salt.  Also add the dry milk here (I skipped this ingredient). 
Throw in the peppers at this point and make sure it's mixed well.
I don't have any red savinas, so I ground about 10 cayennes. 
Overall very nice but not deadly burn.

Knead this about 5-6 minutes and let rise until doubled in a greased
bowl, covered with a towel.  Punch down, make sure to work briefly with
your hands to get all the air out, and put in a greased bread loaf pan
and let rise 1 hour (covered).  Bake at 350 for 35-40 minutes.  voila!

If anyone need additional information, let me know.  I kneaded with a
bread hook so I'm not a victim of hunan hand...it was very easy and comes
out quite tasty!

-- 
Bob Batson
rcb@kc.rr.com

Chocolate is the true opiate of the masses!