Recipe by Joe Beck
"This is a spicy bread, good with black bean soup. Make it for the chili lover in your life."
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ground cayenne pepper
hot chile oil
2 1/4 cups
dried minced onion
active dry yeast
This bread kicks butt! If you like spicy food, you must make this bread! Everyone who has tried this bread has loved it! It makes you want to go out and buy a bread machine if you don't already have one. This bread goes great with chili or any kind of soup. Get the recipe, make the bread, fall in love.
I was underwhelmed by this bread. There is some flavor present in it that tastes a little odd. (I think it is the bullion.) If I ever make this again, I will reduce the bullion (or eliminate it) and reduce the onion powder.
As hubs put it, bread is generally neutral in flavor and that's good and the way it should be. And when bread IS flavored with something, it's often overpowering. When he eats bread, he says, he wants bread, not a mouthful of herbs, for instance. With this bread, however, the combination of flavors is subtle and pleasant. It's hard to describe what it tastes like because all of the seasonings are so well blended. I do detect the chili powder and a hint of the beer, and even though I did not use the chile oil and only half the amount of cayenne pepper called for, we still could detect the "bite." I know neither of us would have cared for this had I used both and in the amounts called for because we wouldn't like "hot and spicy" bread! Just to make things simple I used the 3:1 ratio of flour and liquid, so I used a cup of beer and three cups of flour, then upped the rest of the ingredients just slightly to compensate. I will be serving this with "White Chili with Chicken," also from this site. (Hubs generally resists any kind of flavored bread and he really liked this one!)
Out of tons and tons of recipes, this has to be our very favorite!
great savory bread. my co-workers went nuts for it and want it again.
Super delish! Made my own chili oil mixing a little olive oil with red pepper flakes. Put the beer, spices & wet ingred. in the bread maker & let sit until room temp. Put the flour & yeast on top and it turned out so, so tasty!
Delicious! Great spicy bread that goes well with beans and soups! A definite keeper!
This is the first recipe I have ever reviewed and I am an avid baker. I do not own a bread baker and make all my bread from scratch. I made the following changes and was able to make it without a bread baker. I used 2.5 tsp of dry active yeast which I proofed in 2 oz of warm water - 110 degrees (I just run my faucet at the hottest for a minute to get the right temperature)for about 6 minutes until the yeast blooms. I then weigh my flour (9.55 oz). I add all the spices although I reduced the onion to 1/2 T, 5 oz of beer and 2 T of regular olive oil. I knead it in my mixer using the dough hook for 6 min. I let it rise in a warm place for 1 hour, I then roll it out to 8.5 by 5 inch rectangle and roll it up from the long side, put in 8.5 by 4 inh loaf pan, let it rise another hour and then bake at 400 for 30 minutes
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 19
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