Chili con Carne Bread

Chili con Carne Bread

Chili con Carne Bread is a spicy juicy bread that tastes very good as a side dish to Chili con Carne or can be served with bread spread. For the Chili con Carne bread dice onions and garlic. Steam in oil until glassy. Warm the milk lukewarm. Mix both types of flour. Press a hollow in the middle. Crumble the fresh yeast and add it to the trough with sugar. Pour half of the milk over the yeast. Mix with a little flour to a pre-dough. Cover and leave to rise for 15 minutes. Knead in the remaining flour, milk, tomato paste and salt. Season with pepper, cayenne pepper, chilli powder and a few drops of Tabasco. Cut the peppers into small cubes. Add to the dough with the onions. Rinse kidney beans, drain and carefully knead in. Leave in a warm place for 90 minutes. Knead again. Pour the Chili con Carne bread into a greased box of 30. Let it go for 30 minutes. Preheat baking oven to 200° C. Brush the chilli con carne bread with a thin layer of oil. Bake on the middle shelf for 50 minutes.

Servings: 20, Difficulty: 
Preparation time: 15 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
116 kcal
21 g
5 g
2 g

(C)opyright by Marions Kochbuch