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Ingredients for 2 loaves:


3/4 cup milk

1 cup water, divided

2 teaspoons dry active yeast

3 cups bread flour, divided

1 cup cornmeal

2-1/2 teaspoons sea salt

1 cup cilantro leaves, coarsely chopped

2 cans mild green canned chiles, well drained




Combine the milk and 1/2 cup water and heat to 78 degrees.  Add the yeast and let stand 2 minutes.  Stir in 1-1/2 cups bread flour.  Cover the bowl and let stand for 2-1/2 hours.


Add the remaining water followed by the flour, cornmeal and salt.  Let stand for 5 minutes.  Knead by hand or in the electric mixer until the dough is taut and elastic.


Work in the cilantro and chiles, adding more flour and cornmeal in the proportions of 2 to 1, to maintain a firm, only slightly tacky surface.  Remove the dough from the bowl onto a lightly floured work surface. Knead in this surface flour then slam down the dough several times until it tightens.


Transfer the dough to an oiled bowl.  Cover and leave in a warm (80 degree) spot to rise for 2 hours.  Roll the risen dough out onto a work surface lightly coated with cornmeal or semolina flour.  Divide the dough into two pieces.  Shape each into a 7" circle or rectangle.  Turn the rounds onto lightly dusted bake sheets.  Cover the bread with plastic wrap and let rise for 30-45 minutes


Preheat the grill for 10 minutes (450 degrees).  Remove plastic and lightly mist the bread and the inside of the grill when you open it.  Bake the bread for 10 minutes.  Check its temperature for an internal reading of 200 degrees.  Close the grill and bake 3-4 minutes more.