Sunday, November 14, 2010

Jalapeno-Cheese Bread

Jalapeno Cheese Bread

1 cup water (+ or -) as needed
3 cups bread flour (+ or -) as needed
3 tablespoons nonfat dry milk
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 tablespoons butter, in small pieces
2 teaspoons active dry yeast (1 packet)or (1-TBS Instant yeast)
4 to 5 tablespoons chopped canned jalapeno peppers or fresh ones chopped
1 cup finely shredded Monterey Jack or Colby cheese, or finely shredded Mexican blend of cheeses.

Optional Ingredients:

Garlic granules (1-tsp)
Cumin (1/2 tsp)


For Bread Machine

Add the ingredients to the bread machine pan according to your bread machine manufacturer's suggested order.

For KA Stand Mixer

Use fewer jalapenos or mild chile peppers for a milder bread. Makes a 2-pound loaf or two 1-pound loaves. I did mine in the Kitchen Aid stand mixer - starting with the paddle, then switching to the dough hook - as a standard bread loaf.

Add the yeast and sugar to the bowl, mix well, and let stand until frothy. Add remaining ingredients and knead until you have a smooth and slightly tacky dough. Shape for the pan. Cover and let rise until it's about 1" above the pan. Bake in 325F. pre-heated oven. Sorry, but I didn't time it.