HappyCook80's Recipe

Southwestern Green Chili Baguettes

Category: Recipes

Southwestern Green Chili Baguettes

Bread:
1 1/2 cups warm milk, 105 degrees to 115 degrees
2 1/2 teaspoons active dry yeast
1/2 cup sugar
1/4 cup olive or sunflower seed oil
2 teaspoons salt
4 to 4 1/2 cups unbleached all-purpose flour or bread flour
3 tablespoons yellow cornmeal, for sprinkling

Green Chili Paste:
1/4 cup corn oil
1 small white onion, chopped
1 clove garlic, chopped
4 poblano or New Mexico green chiles roasted, peeled and seeded
1/3 cup lightly packed fresh cilantro leaves
1/2 cup pine nuts
juice of 1 lime
1/4 cup grated parmesan

Pour in 3/4 cup of the warm milk into a small bowl or 1 cup liquid measuring cup. Sprinkle the yeast and a pinch of the sugar over the surface of the milk. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes.

In a large bowl using a whisk, or in the bowl of a heavy-duty electric
mixer fitted with the paddle attachment, combine the remaining 3/4 cup milk, remaining sugar, oil, salt, and 1 cup of the flour. Beat on medium speed until smooth, about 1 minute. Add the yeast mixture and beat on medium speed for 1 minute more. Add the remaining flour, 1/2 cup at a time, until a soft shaggy dough that just clears the sides of the bowl forms, switching to a wooden spoon when necessary if making by hand.

Turn the dough out onto a lightly floured work surface and knead until firm yet still springy, 1 to 2 minutes for a machine-mixed dough and 3 to 5 minutes for a hand-mixed dough, dusting with flour only 1 tablespoon at a time, just enough as needed to prevent sticking.

Place in a greased deep container, turn once to grease the top, and cover with plastic wrap. Let rise at room temperature until double in bulk, 1 to 1 1/2 hours. Lightly grease or line a baking sheet with parchment paper and sprinkle with the cornmeal. Or use a 12 inch perforated pizza pan tin.

While the dough rises, make the green chile paste. In a small skillet,
heat the corn oil. Saute the onion and garlic until soft. Remove from the heat and cool.

Transfer to a food processor, scraping in all of the oil. Add the
remaining ingredients and pulse until a course paste is formed. Set aside. The paste will keep for 1 week in the refrigerator topped with a thin layer of oil or frozen in small airtight containers for 2 months.

Turn the dough out onto the work surface and divide into 3 equal
portions. Roll or pat each section into a large rectangle no thicker than 1 inch. Spread each with one-third of the green chile paste, leaving a 1 inch margin all around the dough. Roll up, jelly-roll fashion, from the long side. Pinch the seams and sides. Place, seam down, on the baking sheet. Cover loosely with plastic wrap and let rest for 20 minutes.

About 20 minutes before baking, preheat the oven to 400 degrees. For best results, line the bottom and top racks of the oven with a large baking stone or tiles to create a mini stone oven.

Using a sharp knife, slash the tops with 3 diagonals, no deeper than 1/4 inch. Bake in the center of the oven for 30 to 35 minutes or until deep brown and crusty.
Yields 3 loaves.

Before roasting fresh chiles, either make a few incisions around the cap of the chile with a small paring knife to make sure that it doesn't explode, or cut it open and lay it flat. Wear rubber gloves or lightly oil
your hands when handling chiles, and be sure to wash your hands with salt and strong soap after handling them. Remember not to touch your skin, especially around your eyes and mouth, until you've washed your hands. You can broil or grill the peppers by preheating the broiler and placing the peppers on a baking sheet as close to the heat s possible. Using tongs, move peppers under the heat source until the skins are uniformly black.
Peppers may also be grilled outdoors on a charcoal grill. Place the chiles in a heavy plastic bag and seal it airtight with a twist tie or rubber band. Allow the peppers to steam for at least 20 minutes or until cool enough to handle. Hold the peppers under cold running water and rub off the skin, peeling the outer skin downward. Remove inner ribs and seeds.