From a1hotfood@HOT.rr.com Tue Sep 16 12:21:45 2003 Date: Sat, 13 Sep 2003 12:13:01 +0000 (UTC) From: A1 WBarfieldsr Newsgroups: rec.food.recipes Subject: Puebla, Chorizo Stuffed Picnic Bread Followup-To: rec.food.cooking, rec.food.recipes Puebla, Chorizo Stuffed Picnic Bread 1/2 batch white bread dough 1/2 lb. Chorizo 1/2 lb. bulk sausage meat 1 cup Guanajuato, Salsa Rojo(see recipe below) 1 med. yellow onion, chopped 1 stalk celery, chopped 1 red bell pepper, seeded and cut into thin julienne 1 zucchini, cut julienne 1/4 cup fresh cilantro, chopped Gently saute the Chorizo and the sausage in a heavy skillet, breaking it apart into very small pieces as you do. Only cook for a few minutes. The sausage should still be slightly pink. Drain of all fat and set aside to cool. Meanwhile, using half of a batch of plain white bread dough (you can make some other type of bread with the other half) roll it out into a rectangle about 1/2 inch thick. Work on a lightly floured surface. The rectangle should be between 6 and 8 inches wide and 12 to 14 inches long. Spread the dough evenly with the salsa, leaving a 1 inch border all around the edge of the dough uncovered. When the meats have cooled scatter them over the salsa. Now, at the long edge of the dough nearest you, make a line of the chopped onion and next to it a line of the chopped celery. Next to that make a line of the red pepper and next to that the zucchini. Scatter the cilantro over all. Carefully begin rolling the dough away from yourself, jelly roll fashion. When rolled, pinch the edge and the ends to seal well. Carefully lift onto a baking sheet lined with baker's parchment. Tuck the ends under and paint all the exposed surface with an egg wash (one egg beaten with 1 tablespoon of cold water). With a very sharp knife, make several diagonal slashes along the top of the bread. Leave in a warm place until almost double in size, then put into a pre heated 3500 for about 40 to 45 minutes or until golden brown. Remove from the oven, paint all the surfaces with melted butter, then wrap in a clean tea towel and allow to cool. This is an exceedingly welcome item to find in any picnic basket. Guanajuato, Salsa Rojo: 5 dried Ancho chilies, cleaned of seeds and soaked in 1 cup boiling water 1 dried Pequin chili, crumbled 3 large. tomatoes, chopped 1 onion, coarsely chopped 6 cloves garlic, minced 1/4 cup vegetable oil 1/4 cup fresh cilantro, chopped 3 Tbsp. sugar 2 limes, juice 1/2 tsp. fresh coarse ground black pepper salt to taste Drain the soaked Ancho chilies. Put all ingredients in a blender; blend until smooth. If it appears lumpy, run through a sieve. Put on the stove in a heavy pot and add 1/2 cup of the water the chiles were soaked in. Whisk over high heat until the mixture comes to a boil. Reduce heat immediately and continue whisking periodically for about 10 minutes or until it is thick. Keep refrigerated. Yield:about 2 cups White Bread Dough 5 1/2 cups regular white flour 2 cups water 2 Tbsp.. white sugar 2 Tbsp. dry milk powder 3 Tbsp. lard 2 tsp. salt 3 tsp. dry yeast or if it's cold 4 tsp. yeast Mix the dry ingredients. Add the water, work up a dough. Place it on the kneading board and work it. It's good when it's nice and smooth about 10 min. Place into greased rising bowl and let rise till double in bulk and punch down. Cut in half to form two loafs. -- William Barfieldsr -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/