Crusty Chipotle & Onion Bread

Aug
9


Hot summer? Hot bread!


This is a savory and spicy Grandmother Bread with reduced sugar and increased heat to form a crispy crust–using the sponge method for an airy texture.

Printer-Friendly Printer-Friendly
How to make Crusty Chipotle & Onion Bread:

To start the sponge–
1 1/2 cups warm water
1 teaspoon yeast
1/2 teaspoon sugar
1 cup all-purpose flour
1 teaspoon garlic salt

To finish the bread–
2 tablespoons dried chopped chipotle peppers
1 tablespoon dried flaked onion
1/2 cup vital wheat gluten
approx. 2 cups flour

Combine water, yeast, and sugar in a medium-sized bowl. Let sit 5 minutes. Stir in the 1 cup of flour and the garlic salt. Cover and let sit for 2 to 12 hours.

When you’re ready to finish the bread, add the chipotle peppers (seeds and all!) and onion then the vital wheat gluten. The gluten is for an extra airy texture with “holes” in the bread. Gradually mix in the remaining flour. Add flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate–your mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. You want to go with a wetter dough here to keep the light texture. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.) Uncover bowl; sprinkle in a little more flour and knead again before shaping into a loaf.

Place loaf on a greased baking sheet. Cover and let rise about 20 minutes. Preheat oven to 375-degrees. Spray the inside of the oven and the top of the loaf with water. Bake loaf for approximately 25 minutes or until hot, browned, and crusty.

I haven’t made a new bread recipe in a while. That was fun! Where’s the butter?

See this recipe at Farm Bell Recipes and save it to your recipe box.

See All My Recipes
Printer-Friendly Printer-Friendly

Comments Leave a Comment
Share: |    Subscribe to my feed Subscribe
Posted by Suzanne McMinn on August 9, 2012  

More posts you might enjoy:






Sign up for the Chickens in the Road Newsletter




Comments

6 Responses | RSS feed for comments on this post

  1. 8-9
    7:57
    pm

    You amaze me with your creativity and baking skills. It looks delicious, and I think I would like it with lasagna or spaghetti. :hungry:

  2. 8-9
    8:05
    pm

    Suzanne, do you think you could do this and substitute garlic for the chipoltes? I have LOTS of garlic this year, but no hot peppers so far, and I don’t really like the ones from the supermarket. Thanks – love your recipes!

  3. 8-10
    6:38
    am

    mmmmm, yummy sounding.:happyflower:

    I use the vital wheat gluten most of the time when i bake to help the loaves have that airy quality. Usually about a teaspoon per loaf. I have been going to experiment on increasing the amount.

  4. 8-10
    6:54
    am

    Yes, you could substitute garlic or anything for the chipotles!

  5. 8-10
    11:21
    am

    No kidding – pass the butter!!!! Mmmmm.

  6. 8-10
    7:22
    pm

    I usually add dough enhancer made with your recipe to Grandmothers Bread. For this recipe should I skip this and just add gluten alone? What is “vital” gluten?

Leave a Reply

Registration is required to leave a comment on this site. You may register here. (You can use this same username on the forum as well.) Already registered? Login here.

Discussion is encouraged, and differing opinions are welcome. However, please don't say anything your grandmother would be ashamed to read. If you see an objectionable comment, you may flag it for moderation. If you write an objectionable comment, be aware that it may be flagged--and deleted. I'm glad you're here. Welcome to our community!

Daily Farm










If you would like to help support the overhead costs of this website, you may donate. Thank you!



Sign up for the
Chickens in the Road Newsletter







The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....






Today on Chickens in the Road


Join the Community in the Forum

Search This Blog



Calendar

July 2018
S M T W T F S
« May    
1234567
891011121314
15161718192021
22232425262728
293031  


Out My Window

Walton, WV
74°
81°
Fri
79°
Sat
76°
Sun
Weather from OpenWeatherMap


I Love Your Comments

I Have a Cow


And she's ornery. Read my barnyard stories!





Entire Contents © Copyright 2004-2018 Chickens in the Road, Inc.
Text and photographs may not be published, broadcast, redistributed or aggregated without express permission. Thank you.

Privacy Policy, Disclosure, Disclaimer, and Terms of Use

Contact