CHILE BREAD
Reading edition
Here’s a surprising raised dough ring that will make chile lovers wake up and sing. Glenna Rose Autrey of Santa Fe dreamed it up.
1 package dry yeast ¼ cup warm water 4½ cups flour ½ cup melted butter 1 cup warm milk ¼ cup sugar 25 1 teaspoon salt 1 egg
1½ cups finely chopped onion ½ cup melted butter 3 tablespoons red chile powder or ½ cup chopped green chile
Dissolve yeast in water. Mix in 2 cups of the flour, butter, milk, sugar, salt, and egg. Beat for 2 minutes. Add enough flour to make a stiff dough. Turn onto a floured board and knead until smooth. Put in a greased bowl, turn over, and cover with a clean cloth. Put bowl in a warm place with no drafts and let dough rise until doubled—about 1 hour.
Combine remaining ingredients for filling. Punch dough down and roll into a 20x8 inch rectangle. Cut into four 20x2 inch strips. Spread filling on each strip and fold over lengthwise. Twist 2 strips together, then twist double strips together and form in a circle on greased cookie sheet. Cover with clean cloth and let rise until doubled. Brush with beaten egg and sprinkle with chile powder. Bake at 350 degrees F for 40 minutes.