- 3 ½ cups all-purpose flour
- 1 ½ T sugar
- 1 package active dry yeast
- 1 ½ t salt
- 1 T lukewarm water ( 105º to 115º )
- 2 T whole milk
- 1/3 cup roasted, peeled and minced green chile
- 5 eggs at room temperature
- 9 oz. ( 1/2 lb plus 2T ) unsalted butter, cut into small pieces
In the bowl of an electric mixer with a dough hook attachment, combine the flour, sugar, yeast, salt, and red pepper flakes. Mix on low speed. While the machine is running, add the water, milk and green chile; beat well. Break all the eggs into a bowl, making sure that there are no shell fragments and add all at once into the dough. Piece by piece, add the butter to the dough and mix for 2 minutes on low. Increase to medium and mix until the dough forms a ball around the hook and is smooth.
Transfer the dough to a lightly buttered bowl, one at least twice the size of the dough. Cover tightly with plastic wrap and refrigerate overnight.
Remove the dough from the bowl and shape the cold dough into two loaves. Do not try to knead or roll the dough, it will be wet and sticky. Simply shape it into a log shape, roughly ½ as high as your bread pan. Place in two buttered 4 – by – 9 inch loaf pans, cover with slightly dampened tea towel and let rise in a warm place until the dough fills the pans and is slightly over the top rim, about one hour.
Preheat oven to 350 º F. Bake the loaves in the middle of the oven until they are golden and sound hollow when the bottom is tapped – about 45 minutes. Remove loaves from pans and cool.
MAKES 2 LOAVES