I love cheesy jalapeno bread. I have it with my morning coffee, as a snack during the day or occasionally with a mexican meal instead of tortilla's.
Yield 2 Loaves
- 2 cups warm water
- 5 tablespoons olive oil
- 6 cups bread flour or all purpose flour
- 3 teaspoons sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast or 2 pkt of instant
- 2 1/2 cups of cheddar cheese shredded
- 2 finely diced jalapeno peppers (I used bottled this time)
- cornmeal for baking sheet
- 1 egg white, slightly beaten
- Preheat oven to 375°F.
Add warm water, sugar and yeast together in a small bowl. Let sit till foamy - about 5 min.
Take 1/2 tbsp of olive oil and coat the inside of a larger bowl. I also coat my dough hook when I use my Kitchen Aid mixer to mix. Put the yeast mix in the larger bowl. Add the oil and salt to the yeast mix. Slowly add 5 1/2 cups of flour to it.
When thoroughly mixed dust a cutting board or your counter with a bit of flour and empty the contents of the bowl onto it to work the dough using the last 1/2 cup of flour to make a firm dough. Can use more if needed. Knead it until it's smooth.
You can either cover the dough with a clean dishcloth and let it rise on the board or counter or put it back into a covered bowl to let it rise. I use a bowl so I can put it in a place that is warm. Let it rise till it has doubled in size.
When it has doubled put it back on a floured board and punch down. Knead again to get all the gas bubbles out.
Sprinkle cornflour or cornmeal onto a baking sheet ( I use parchment paper on a cookie sheet with cornmeal on it)
Roll or stretch dough into a long piece. Sprinkle the cheese to cover retaining a small amount for the top. Do the same with the peppers.
Starting at one end roll up. When all rolled cut it in the middle to make 2 loaves.I use a serrated bread knife to do this. Place the loaves on the pan cut side up.
Cover and let rise for 25 more minutes.
- It should be doubled again by this time.
- Brush all over with the beaten egg white. Sprinkle with remaining cheese and peppers.
- Bake 25 minutes to 35 minutes, until hollow sounding when tapped on bottom.
The recipe was originally for Italian bread and I just adapted it. I'm sure if you have
a favorite bread recipe you could use that instead. The loaf behind the Cheesy Jalapeno
loaves was the original recipe. I just formed it differently, added black poppy seeds, sesame
seeds and chopped dried onions to make it into Everything Bread.