Shelly's Recipe

JALAPENO CHEDDAR BREAD

Category: Bread

1-1/2 tablespoons active dry yeast
1 teaspoon sugar
1 cup warm water
4 cups white bread flour flour ( more as needed)
2 large jalapeno peppers, coarsely chopped, and seeds removed (can use more or less or can use canned)
1-3/4 teaspoons salt
1 tablespoon sugar
1 large egg (room temperature, let egg sit in hot water for about 5-7 minutes to warm)
2 teaspoons hot pepper sauce (optional)
3/4 cup milk, warmed in microwave for about 50 seconds (if you are adding in 2 tablespoons shortening or butter add it to the milk and then microwave)
2-1/2 cups cheddar cheese ( chopped into about 1/2-inch cubes or a little larger if desired)

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 (if the yeast does not foam discard and start over). 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 5 minutes (stopping the machine after about 5 minutes of kneading and allow the dough to rest for 15 minutes, then continue kneading process)..

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 desired).

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. Yield 2 loaves

NOTE: Since this bread has no fat added it is best if used the same day it is make or you could add in 2 tablespoons butter or shortening

Variations: For Pesto Cheddar Bread option -omit the jalapenos and add in 3 tablespoons prepared sun-dried tomato pesto (I use Classico brand Sun-Dried Tomato Pesto

For Parmesan Pesto Bread - use the prepared pesto and substitute 1/4 cup freshly grated Parmesan cheese for the cheddar cheese