Artisan Green Chili Beer Bread (Yeast style)
Mix the day before baking
3 1/2 Cups Flour
1 ½ tsp Salt
½ tsp Instant Yeast (bread machine yeast)
7 oz Can Diced Green Chiles – Drained (Macayo’s Diced Green Chiles Roasted & Peeled)
12 oz Beer (Beer varieties change the flavor – Experiment)
*Whisk salt, yeast, into the Flour.
*Dump the drained green chili’s on top.
*Pour in the beer.
*Stir together and completely mixed into a rough ball.
*Cover with plastic wrap 8-18 hours and leave on the counter
*Sometime after 8 hrs (up to 18 hours), turn proofed dough out on floured board
*Pat dough flat. Fold over on itself 4 or 5 times (no kneading required)
*In a well greased baking vessel (Dutch Oven) place the oiled dough inside.
*Cover with plastic wrap and reproof about 2 hours at room temperature.
*Preheat oven to 375°F
*Bake in covered Dutch Oven 30 minutes with the lid off. Or until golden brown.
* Shake it out and cool on rack.
*For soft crust rub all surfaces with butter.
Note: I use 3 1/2 Cups of flour in this recipe. That is 1/2 Cup more than with other recipes I have posted. That is to compensate for the added liquid that comes from the Green Chile’s even though they are drained.
For photo’s I used a 10 inch Cast Iron Chicken Fryer skillet with the lid off the entire time. I think I would prefer a 8 inch Dutch Oven to get a higher loaf.
