[CH] bread request
Megan Libbey (mlibbey@bu.edu)
Tue, 26 May 1998 09:37:38 -0400
Thanks for all the bread suggestions. I spent an evening playing with a
lot o flour, a lot of brie, a few habs and some good rubber gloves and came
up with a very well liked recipe. Here goes:
Brie filled rolls with a kick
1 cup milk
1 1/2 T sugar
1 tsp salt
2 1/2 cup flour
1 package yeast
1/2 c warm H2O
habenero (I used 1 per recipe, but this could _definitely_ be increased)
brie
pepper jelly
Scald the milk. Remove from heat and add sugar and salt, stirring until
dissolved. Cool to room temperature.
While milk mixture is cooling, sprinkle yeast over water in large bowl.
Let sit until yeast foams slightly. Once both yeast and milk are at room
temperature, add milk to yeast. Add flour, and stir vigorously for about 5
minutes (I think I ended up adding some more flour because the dough was
quite sticky- it should be moist, but not too sticky). Add peppers and
stir to incorporate. Let rise for about 45 minutes or until doubled. With
floury hands, pull off golf ball sized hunks, stick a chunk of brie inside
(I only used the middle bit), and place seam side down in muffin tins which
have been greased and floured. Bake at 350 for 45 minutes, or until golden
brown. Allow to cool slightly, and spread pepper jelly on top.
Note: remove from oven while cooling, and serve relatively warm. These
will keep for a while, but are divine when they are fresh and hot!