RE: [CH] In Search of the recipe for "The Bread"

Riley J. McIntire (Riley@ChileGarden.com)
Sun, 13 Apr 2008 14:34:22 -0700 

Hmmm, I checked my mastercook files for "The Bread" and found nothing. But
then scored with "Savina Bread". Here're two versions in MC format.

Riley
--
"To be interested in the changing seasons is a
happier state of mind than to be hopelessly in
love with spring." —George Santayana


* Exported from MasterCook *

                       Jim Campbell's Savina Bread

Recipe By     :Jim Campbell
Serving Size  : 12    Preparation Time :0:00
Categories    : Breads                          Chile

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           Cups  Whole wheat flour
  1 1/2           Cups  White flour
     1/2           Cup  V-8® Vegetable Juice -- or similar
     1/2           Cup  Water
  1           Teaspoon  Salt
  1 1/2    Tablespoons  Powdered Milk
  1 1/2    Tablespoons  Brown sugar
  1         Tablespoon  Honey -- or sorghum
  1 1/2      Teaspoons  Active Baker's Yeast -- fast rise, or 2 tsp normal
yeast
  2        Tablespoons  Butter
  2             Ounces  Ground Red Savina -- to taste. Mild to Wild Pepper
Company

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 because 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 herb combinations that could be used as well. Hope you all have
fun with this!

Source:
  "http://www.wildpepper.com/"
S(Mailing Lists):
  "ChileHead List"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 157 Calories; 3g Fat (15.2% calories
from fat); 5g Protein; 30g Carbohydrate; 4g Dietary Fiber; 6mg Cholesterol;
249mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : (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)

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0



* Exported from MasterCook *

                Jim's Red Savina Bread Without the Machine

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Breads                          Chile

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         Tablespoon  Honey
  1         Tablespoon  Brown sugar
     1/2           Cup  Warm water
     1/2       Package  Active Dry Yeast(package)
     1/2           Cup  V-8® Vegetable Juice
  2        Tablespoons  Butter
  1 1/2           Cups  White Flour
  1 1/2           Cups  Whole Wheat Flour
  1           Teaspoon  Salt
  1 1/2    Tablespoons  Powdered Milk
  10                    Red Savinas -- dried and ground, ~2 oz powder, to
taste

  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!

  Babs

  BTW, I HAD to make the bread with cayennes, because it was for the folks
here in the lab. I acknowledge that they're a bunch of wimps, but if I had
fed them the "REAL" bread, I'm sure my experiments would have had very
"interesting" results....

.



Source:
  "By Barbara VanRenterghem <Barbara.VanRenterghem@ummed.edu> on Aug 27,
1997"
S(Mailing Lists):
  "ChileHead List"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 143 Calories; 3g Fat (16.2% calories
from fat); 4g Protein; 27g Carbohydrate; 3g Dietary Fiber; 6mg Cholesterol;
240mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0