Hi, Mike in Montreal here, I haven't posted in quite sometime, though I do my best to read all the posts. I'm a container grower, smoker, grinder and sauce maker. Mostly habs, but serranos and cayennes, too. Also trying to grow a few bhut jolokias from seed I got from the Chile Pepper institute. Anyhow, here's a recipe for "The Bread" I saved from a 2002 post. Hope it helps. 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 own 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 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! RisaG wrote: > I was thinking about Jim's "The Bread" today. I wanted to play around with the recipe and make a grilled cheese. I went searching all my files on disk, to no avail. I checked some of the archives of the list and no such luck. Any link I tried didn't work. > > So, can someone post the recipe for "The Bread" and I promise not to lose it again! > > Thanks, > > RisaG > > __________________________________________________ > Do You Yahoo!? > Tired of spam? Yahoo! Mail has the best spam protection around > http://mail.yahoo.com >