I had a big jar of sliced jalapenos that I used for something, so I was looking for ways to use them up when I saw this bread. I knew it was going to be good, and I wasn’t disappointed. It wasn’t the ideal shape or texture for sandwiches though. After I shaped it into a ball, the dough kind of flattened out. It could have just been the weight of the towel, or not enough flour. I wanted to keep the dough semi-sticky, but maybe I didn’t add enough flour. I thought I added a lot extra though. It kind of had the shape of ciabatta. I think I could have reshaped it a little before putting it in the oven and it would have been ok. The bread was a tiny tiny bit crumbly, like the edge broke off when I was eating the sandwich. Some of my breads do that, like they aren’t as soft as store bread. This could be to over-rising. I really need to remember to test my dough when kneading and when rising.
Now that I look at the recipe (which I halved), I realized I added a whole egg instead of half. Maybe that’s why the texture wasn’t perfect. Or maybe I’m just really picky.
Kittencal’s Jalapeno Cheddar Cheese Bread (Recipezaar)
- 1 1/2 tablespoons dry yeast
- 1 teaspoon sugar
- 1 cup warm water
- 4 cups flour (more as needed)
- 2 large jalapeno peppers, coarsely chopped, and seeds removed (can use more jalapeno if desired)
- 1 3/4 teaspoons salt
- 1 tablespoon sugar
- 1 eggs (room temperature, let egg sit in hot water for about 5-7 minutes to warm)
- 1 teaspoon hot pepper sauce
- 1 cup milk, warmed
- 2 1/2 cups cheddar cheese (chopped into about 1/2-inch cubes or a little larger if desired)
Prep Time: 3 hrs
Total Time: 3 1/2 hrs
- Prepare a heavy-duty stand mixer with a kneader blade.
- Proof yeast in water with 1 teaspoon sugar for 8-10 minutes, or until foamy.
- Heat milk in the microwave for about 50 seconds on HIGH.
- In the stainless steel bowl, add in 4 cups flour, chopped jalepenos, salt, sugar, egg, hot pepper sauce (if using) and warmed milk.
- 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.
- 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 dresired).
- 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.
- Gather up dough and knead gently for 30 seconds.
- 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).
- Punch down dough and slice into two even pieces.
- Shape into two large balls, and place on a cookie/baking sheet that has been sprayed with cooking spray.
- Cover with a clean tea towel and rise again for another 1 hour or more until doubled.
- Brush tops with an egg white that has been mixed with 1 teaspoon cold water.
- Sprinkle on grated Parmesan cheese or sesame seeds.
- Bake in a 375 degree oven for about 25-35 minutes or until the crust is a dark golden brown.