After experimenting with two less conventional types of bread (stecca and flatbread), this week I wanted to make an actual LOAF of bread. During some quick research (and by quick, I mean a good half hour on Pinterest), I stumbled upon a recipe for Jalapeño Cheddar Bread from the blog Food Wanderings. Her bread looked divine. I had found a winner!
Like most of the breads I’ve made thus far, this actually turned out to be a pretty simple process. I seriously don’t understand why I have feared yeast for so long.
After blending most of the ingredients in my stand mixer (full instructions below), I just sat back and watched the dough hook do its thing for several minutes.
Then, I set my dough in a warm spot to rise for an hour. (Yes, I’m still always completely shocked when it actually rises.)
Following the first rise, I chopped up some jalapeños.
After sprinkling my surface with a little flour and about a teaspoon of the jalapeños, I spread out my dough,
sprinkled on the cheese, the rest of the jalapeños, and then rolled the whole thing up!
Next I let it rise for another hour and then it was time to bake. I told you this was easy.
About a half hour later, I was greeted by a bountiful loaf of cheese-filled bread. Talk about a slice of heaven.
I’m not sure whether my jalapeños were on the mild side, but the bread didn’t have as much heat as I thought it would. This worked out well, because most of my family doesn’t like things super spicy. And check out that gorgeous swirl on the inside. You have to love that! I think it just makes things taste extra yummy.
Again, thanks to my baking bud over at Food Wanderings for making my first attempt at a loaf of bread a success! I actually have my own unique spin on this recipe I’m going to share with you next week. Stay tuned!
Jalapeño Cheddar Bread (1 medium loaf)
Here’s what you’ll need:
3/4 cup water plus 3 tablespoons
1/4 cup canola oil
1 1/2 teaspoons salt
2 tablespoons sugar
1/2 cup yellow corn meal
1 cup cheddar cheese, shredded
2 tablespoons diced jalapeño (1 large)
3 cups bread flour
2 1/2 teaspoons active dry yeast (one – 1/4 ounce packet)
Extra virgin olive oil for coating and brushing
Let’s get baking:
In a mixer bowl, combine yeast, 1 cup flour, salt, sugar and cornmeal. Into dry ingredients, add 1/2 cup plus 3 tablespoons water heated to 120°-130° degrees F and oil. Mix the dry and wet ingredients, cover with plastic wrap, and let cool.
Attach the kneading hook attachment to the mixer. Then add the egg while kneading on low. Gradually add the remaining 2 cups of flour and the remaining 1/4 cup of water and knead with dough hook 5-7 minutes until smooth and elastic.
Cover dough with a thin film of oil, place in a bowl, and cover bowl with a plastic wrap. Let dough rise in a warm place for approximately an hour.
Sprinkle about a teaspoon of the jalapeño onto the work surface. Place dough ball on jalapeños and punch down dough to remove air bubbles. Roll or pat into a 14 x 7 inch rectangle. Spread the cheese (save about a tablespoon for the top of the loaf) and the remainder of the jalapeño on the dough.
Then, starting from the shorter side, roll up the dough tightly. Pinch edges to seal and tuck under.
Preheat oven to 375 degrees F.
Place rolled dough, seam down, into a greased 5x9x3′ loaf pan. Sprinkle the top with the remaining cheese. Press the cheese gently into dough, cover with plastic wrap, and let rise for approximately an hour or until it doubles in size.
Brush the top of the dough with oil and bake for 30-35 minutes. After 20 minutes into baking, turn the pan 180 degrees and cover with foil. Continue baking for another 10-15 minutes. Take out of the oven, remove from pan, and let your delicious bread cool on a baking rack.