Best Hot Pepper Bread Recipes

HOT PEPPER JAM FOR BREAD MACHINE

Steps:

• Wash all peppers, cut off stems.
• Remove membrane and seeds from bell peppers, dice small about 1/8 inch pieces, the chunks will stay that size even after running through the Jam cycle, cut enough to fill 2 1/4 cups worth.
• Protect your hands with rubber gloves while working with the jalapeno peppers, if you want the jam to be spicy hot leave the seeds in the jalapeno peppers. (The first time I made this, I left seeds in one but thought it too hot.) Second time I made, I deseeded all halves and it came out too mild -- so next time I plan on cutting both jalapeno peppers in half, leaving seeds in 1/4 and deseeding the remaining 3/4. Cut into small pieces, about 1/8 inch.
• Attach kneading blade in the bread pan.
• Place ingredients into the bread pan as listed above.
• Carefully insert bread pan inot breadmaker, close lid, press the Menu button until the �Jam� program is selected, and start.
• When the Jam cycle is complete, open the lid and using oven mitts, remove the pan.
• Let jam cool.
• Using oven mitts to hold pan, use rubber spatula to pour the jam into a glass or plastic container.
• Cover and refrigerate to set, about 24 hours.

HOT PEPPER MIX AND HOT PEPPER BREAD CRUMB MIX

Steps:

• Place Aleppo pepper, oregano, fennel seeds, orange peel, mint, and basil in a mortar. Combine ingredients using a pestle. Measure out 3 tablespoons and set aside. The remaining spice mixture is the hot-pepper mix.
• In a medium bowl, combine breadcrumbs, olive oil, parsley, and garlic. Stir in reserved 3 tablespoons hot pepper mix until mixture resembles wet sand. If it does not, add more olive oil, 1/2 teaspoon at a time. This is the pepper-breadcrumb mix.

HOT PEPPER BREAD

Steps:

• 1. In large electric mixer bowl, combine 2 cups of the flour, KELLOGG'S CORN FLAKES cereal, sugar, salt and yeast. Set aside.2. In small saucepan, heat milk and oil over low heat, until very warm (120°-130°F). Gradually add to cereal mixture, beating on low speed until well combined. Add eggs. Beat on medium speed for 2 minutes. Stir in cheese, onions and chili peppers. By hand, stir in enough remaining flour to make stiff dough.3. On well floured surface, knead dough about 5 minutes or until smooth and elastic. Place in large bowl coated with cooking spray, turning once to coat the surface. Cover lightly. Let rise in warm place until double in volume (about 1 hour).4. Punch dough down. Divide in half. Place into two 2-quart round casserole dishes coated with cooking spray. Cover and let rise in warm place until double in volume.5. Bake at 350°F about 25 minutes or until golden brown. To prevent over browning, cover loosely with foil during last few minutes of baking. Remove loaves from dishes and cool on wire racks. Brush with melted margarine. Serve warm or cold.

MEXICAN HOT-PEPPER BREAD

Steps:

• Grease a large bowl and set aside. grease two 1-1/2 quart round casseroles and set aside. In a separate large bowl, stir together 2 cups of flour and the corn flakes, sugar, salt, and yeast. Set aside. In a small saucepan, combine the milk and vegetable oil. Place the pan over low heat until the liquids are warm 120°F. Gradually add the liquid to the flour mixture and beat until well combined. Add the eggs and stir in the cheese, onion, and peppers. Beat in enough remaining flour to make a stiff dough. On a floured surface, knead for about 5 minutes, or until smooth and elastic. Place in the greased bowl, turning to grease all sides. Cover lightly and let rise in a warm place until doubled in size (about 1 hour). Punch down. Remove from the bowl and divide the dough in half. Put each portion into a prepared casserole. Cover and let rise in a warm place until doubled again. Bake at 350°F for 25 to 35 minutes, or until the bread sounds hollow when tapped. To prevent overbrowning, cover loosely with foil during the last few minutes of cooking. Remove from the casseroles and cool on wire racks. Brush with melted butter.
• Make 2 loaves.