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Tomato Chili Bread

1/4 cup warm water
1 package dry yeast
1 can (14.5 oz.) whole or stewed tomatoes
1/4 cup margarine
1 1/2 tsp. salt
1/4 cup brown sugar
2 Tbsp. chili powder
2 Tbsp. whole cumin seed
1/4 cup corn meal
6 cup bread flour
1 medium onion
several fresh chiles (optional)
1 Tbsp. vegetable oil
egg wash (1 egg beaten with 1 Tbsp. water and a pinch of salt)

Proof yeast in 1/4 cup warm water. Blend tomatoes briefly in blender.
(Some small pieces should remain.) Add enough water to make 2 cups.

Add margarine, salt, sugar, chili powder, cumin seed, corn meal
and yeast mixture. Stir in 5 cups flour to make stiff dough. Knead
in enough more flour to keep from sticking. Let rise until doubled
in bulk. Punch down, and let rise again.

Chop onions and chiles and saute in a tablespoon of oil. Knead
onions and chiles gently into dough. Form into loaves. Let rise
until almost doubled. Brush loaves with egg wash, and sprinkle with
some more cumin seed. Bake 30 to 35 minutes at 375 degrees until
browned, and sounds hollow when tapped on the bottom.


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