3 days ago
Friday, April 30, 2010
This is quick easy and tastes amazing right out of the oven! I made the recipe with a change or two, and then decided that next time (there will be a next time) I'd make a few more changes. This made (8) mini loafs (I had to have something small to mail to my husband) or (2) regular loaf pans.
Jalapeno Cheddar Bread (adapted from Recipe Zaar)
1 1/2 tablespoons dry yeast
1 teaspoon sugar
1 cup warm water
4 cups flour (more as needed)I used around 4/12ish
2 large jalapeno peppers, coarsely chopped, and seeds removed (can use more jalapeno if desired) I used 3 and kept seeds in one of them. Next time I'd use 5 and keep seeds in 3 of them- I LOVE HEAT
1 3/4 teaspoons salt
1 tablespoon sugar
1 egg (room temperature, let egg sit in hot water for about 5-7 minutes to warm)
1 teaspoon hot pepper sauce (optional)- I used a good amount...I'd do more next time!
1 cup milk, warmed
2 1/2 cups cheddar cheese (chopped into about 1/2-inch cubes or a little larger if desired) I chunked up an 8oz block of sharp cheddar. Next time, I'd use a bag of sharp cheddar shredded as well. Or freshly grate the cheese...that'd probably be better!
1. Prepare a heavy-duty stand mixer with a kneader blade.
2. Proof yeast in water with 1 teaspoon sugar for 8-10 minutes, or until foamy.
3. Heat milk in the microwave for about 50 seconds on HIGH.
4. In the stainless steel bowl, add in 4 cups flour, chopped jalepenos, salt, sugar, egg, hot pepper sauce (if using) and warmed milk.
5. After the yeast has proofed, add to the bowl and start kneading, adding in more flour as needed to create a soft smooth semi-sticky dough, keep kneading for about 8-10 minutes.
6. Towards the end of the kneading add in the cubed cheddar cheese, and mix until combined (the dough can be removed from the bowl and you can add/mix in the cheese by hand if desired).
7. After the kneading, let the dough sit out on a board or counter top to rest, covered with a clean tea towel for 8-10 minutes.
8. Gather up dough and knead gently for 30 seconds.
9. Then place the dough in a well greased bowl, and let rise until doubled (about 1-1/2 hours or could take a little longer).
10. Punch down dough and slice into two even pieces.
11. Shape into two large balls, and place on a cookie/baking sheet that has been sprayed with cooking spray. Or in (2) loaf pans. Or if using mini pans- split into 8 sections and put in 8 separate pans
12. Cover with a clean tea towel and rise again for another 1 hour or more until doubled.
13. Bake in a 375 degree oven for about 25-35 minutes or until the crust is a dark golden brown.
Posted by Rebecca (Indecisive Baker) at 4:46 PM