Fantastic Chili Bread!

I think I want this bread with a big bowl of chili for my last meal! It is SO good!

I made this chili bread yesterday with my Hillbilly Chili for dinner and Allen and I ate almost the whole loaf! We didn’t even bother to take the kneading paddle out, we just tore off chunks at a time…

I found the recipe on this website. It’s full of recipes for the bread machine. I’ve tried a few of them, and most work out, while some are complete failures (i.e.: Lemonade Bread!)

I was a little worried because it doesn’t call for any sugar, but beer has sugar in it… I modified the recipe a little bit to fit what I had available… Here’s what I did:

  • 3/4 cup + 2 tbs Budweiser (any beer would probably work, I actually think a darker hoppier beer would probably be delicious) *I used warm, room temp beer.
  • 1 tsp instant chicken bouillon (or, 1 cube crushed up very finely)
  • 1/4 tsp ground cayenne
  • 1/4 tsp hot chili oil (I usually find this in the Asian section with sesame oil)
  • 1 tbs olive oil
  • 1/8 tsp ground cumin (I eyeballed this because I don’t have a measuring spoon that tiny)
  • 1 1/2 tsp onion powder
  • 1 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 2 1/4 cups bread flour
  • 2 tsp yeast

This makes a 1lb loaf. I set my machine to the french bread setting and a medium crust color. The basic/white bread setting would probably work also.

It’s perfect to munch on by itself, it’s spicy and delicious, but even better dipped in chili. If you’re in the market to try a new chili recipe, mine is pretty fantastic! You can find that recipe here. It would actually probably be good served with gumbo too… Maybe I’ll put that on the list for next week!

I’ve been compiling my favorite bread recipes in one spot, if you want to check them out and maybe try one this weekend.

Happy Friday!

Bread Machine Deliciousness…

I’ve been experimenting with different recipes in my bread machine lately… (An Oster Expressbake)

Mostly because I’ve been trying to get the perfect sandwich bread for Allen’s lunches.  

It’s also been kind of dreary here in San Francisco lately. However, there’s an end in sight! From what I gather we need to be in Dallas by the first part of November… I can’t wait! The tower they were working on at Fair Park is coming down. I’m hoping we can swing through South Dakota and change our domicile on the way-even though it’s not really “on the way”).

Anyhow, back to bread: About a month ago I made this honey wheat bread that had an egg in it (my first bread using an egg) and Allen loved it. I think the egg holds it together better (for sandwiches that travel in a backpack on a motorcycle especially). Well… I can’t find that recipe again! I’ve looked in my search history and through all my scattered notes on paper throughout the house (I have plenty of those!)… Nada. So I’ve been trying different recipes looking for something that holds together well and has a nice texture and flavor. 

I finally found two that Allen says are delicious! (I wrote them down in a safe place!) First, the runner-up: 

French Countryside Bread (1LB loaf)

  • 3/4 cup + 1 tsp water
  • 2 1/4 tsp oil
  • 3/4 tsp salt
  • 2 cups bread flour
  • 3 tsp sugar
  • 1 tsp yeast (rapid rise/active dry)

Basic/White Setting; Medium Crust Color
The WINNER is moist and holds together well with less crumbs than normal and has a slight buttery flavor:

1LB Egg Bread (from Fleischmann’s)

  • 1/2 cup milk
  • 1 egg
  • 1 tbs butter/margarine (I used unsalted butter)
  • 3/4 tsp salt
  • 1 tbs sugar
  • 2 cups bread flour
  • 1 1/2 tsp yeast (rapid rise/active dry)

White/Basic Setting; Medium Crust Color
While I was perusing Fleischmann’s recipes, I came across one for Cinnamon Raisin Bread and decided to try that out. Allen, who claims not to like raisins, loved it! I’m thinking I could make it during the holidays for a little treat or breakfast toast… 

Cinnamon Raisin 1LB Loaf

  • 3/4 cup water
  • 3/4 tsp salt
  • 1 tbs butter or margarine (I used unsalted butter)
  • 2 cups bread flour
  • 4 tsp dry milk
  • 4 tsp sugar
  • 1 tsp cinnamon
  • 1 1/2 tsp yeast (rapid rise/active dry)
  • 1/2 cup raisins

Add all ingredients except raisins. 

White/Basic Setting; Medium Crust Color

Add raisins at beep, towards the end of the kneading cycle. 
Happy bread making! 

P.S. We finally got our new valve for the leveling jacks, but haven’t put it on yet. The weekends have been filled with football and we haven’t found the time quite yet (getting to the bar at 9am to watch the Bengals play has been a little rough on us!)