A Tradition in Family Baking

Jalapeno Cheddar Bread

Jalapeno Cheddar Bread
The perfect blend of spicy Jalapeno peppers, cornmeal, and Cheddar cheese gives this bread its south-of-the-border flavor.

THIS RECIPE MAKES 1 LOAF
Ingredients
Small
  • ½ cup Water
  • 3 TBSP Vegetable Oil
  • 1 Egg, room temperature
  • 1 tsp Salt
  • 4 tsp Sugar
  • ⅓ cup Yellow cornmeal
  • ¾ cup Shredded Cheddar cheese
  • 1 TBSP, plus 1+1/2 tsp Chopped jalapeno peppers
  • 2+1/4 cups Bread Flour
  • 1+1/2 tsp Active Dry Yeast

Medium
  • ½ cup, plus 3 TBSP Water
  • ¼ cup Vegetable Oil
  • 1 Egg, room temperature
  • 1+1/2 tsp Salt
  • 2 TBSP Sugar
  • ½ cup Yellow cornmeal
  • 1 cup Shredded Cheddar cheese
  • 2 TBSP Chopped jalapeno peppers
  • 3 cups Bread Flour
  • 2+1/4 tsp Active Dry Yeast

Large
  • ¾ cup, plus 2 TBSP Water
  • ¼ cup, plus 1 TBSP Vegetable Oil
  • 1 Egg, room temperature
  • 2 tsp Salt
  • 2 TBSP, plus 2 tsp Sugar
  • ⅔ cup Yellow cornmeal
  • 1+1/4 cup Shredded Cheddar cheese
  • 2 TBSP, plus 1+1/2 tsp Chopped jalapeno peppers
  • 4 cups Bread Flour
  • 1 TBSP Active Dry Yeast
Instructions
  1. A version of this recipe is featured at Food Wanderings (pictured).

BREAD MACHINE METHOD

  1. Have water at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select basic cycle and medium/normal crust. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.

MIXER METHODS

  1. Use ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients. Combine liquids, except egg, and heat to 120°-130°F.

  2. Hand-Held Mixer Method: Combine dry mixture and liquid ingredients, except egg, in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

  3. Stand Mixer Method: Combine dry mixture and liquid ingredients, except egg, in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

  4. Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients and egg. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.

RISING, SHAPING AND BAKING

  1. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7- inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in greased 9 x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375°F oven 30 to 40 minutes. Remove from pan; cool.

  2. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

 

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