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Jalapeño Cheddar Bread

bread image
The perfect blend of spicy jalapeño peppers, cornmeal, and cheddar cheese gives this bread its south-of-the-border flavor.
Yield 1 loaf
0

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Ingredients

  • 3 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons table salt
  • 1/2 cup yellow cornmeal
  • 1/2 cup plus 3 tablespoons water (120-130°F)
  • 1/4 cup vegetable oil
  • 1 large egg (room temperature, slightly beaten)
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped jalapeño peppers

Instructions

  • Add 1 cup flour, yeast, sugar, salt, and corn meal in stand mixer bowl, stir to combine. Add warm water and vegetable oil to flour mixture. Using a paddle attachment, mix for 4 minutes on medium speed. Add egg, beat 1 minute.
  • Switch to dough hook attachment. Gradually add enough of the remaining flour to make a soft dough; knead 3 minutes. Knead until smooth and elastic, about 5 to 7 minutes. Take dough out of mixer and place on clean surface. Work in the cheese and jalapenos, gently folding dough over on itself until evenly distributed.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic. Work in the cheese and jalapenos, gently folding dough over on itself until evenly distributed.)
  • Place dough in lightly oiled bowl and turnto grease top. Cover; let rise until indentation remains after poking doughwith finger down to second knuckle, about an hour.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14×7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in greased 9×5-inch loaf pan. Cover; let rise until indentation remains after touching.
  • Preheat oven to 375°F.
  • Bake for 30 to 40 minutes. Remove from pan; cool on wire rack.

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