cynupstateny
Well-known member
Bought some at the farmer's market last week and had it topped with some fig preserves. Sweet, savory and spicy. Absolutely delicious. Would love to make it myself.
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ISO: ISO Recipe for Jalapeno and Cheddar Cheese Bread. Not corn bread.
- Thread starter cynupstateny
- Start date
In Search Of:
Rec: Bread With A Kick
Here's a tasty one I made several years ago. It comes from Dianne/Aberdeen at the former swap. In the absence of a bread machine I'm sure you could easily do it by hand or in a KitchenAid mixer.
Bread With A Kick
1/2 medium onion -- peel, slice thin
2 teaspoons olive oil
1 large jalapeno, pith and half seeds removed -- minced fine
1 cup grated sharp cheddar cheese
DOUGH:
4 1/2 ounces warm milk
4 1/2 oz warm water
1 1/2 tablespoons butter -- or margarine
1 1/2 teaspoons salt
3 cups bread flour -- or all purpose
3 tablespoons sugar
1 teaspoon active dry yeast
Gently saute onion in olive oil until slightly golden. Pepper may be also sauteed. Set aside to cool.
Place DOUGH ingredients in bread machine in order listed. Use White Bread Medium Crust setting. ADD INS may be added at the same time for bread which is a richly golden colored moist loaf wth the flavor of the cheese etc evenly blended in or at the beep after the main kneading is done.
Source: Dianne/Aberdeen
Dianne’s notes : This recipe is spicy without being the type to burn the hair off your tongue. (My husband hates hot peppers. I personally would leave in ALL the seeds or add a second pepper. Try making it as written the first time and tinker with it next time if needed.)
Here's a tasty one I made several years ago. It comes from Dianne/Aberdeen at the former swap. In the absence of a bread machine I'm sure you could easily do it by hand or in a KitchenAid mixer.
Bread With A Kick
1/2 medium onion -- peel, slice thin
2 teaspoons olive oil
1 large jalapeno, pith and half seeds removed -- minced fine
1 cup grated sharp cheddar cheese
DOUGH:
4 1/2 ounces warm milk
4 1/2 oz warm water
1 1/2 tablespoons butter -- or margarine
1 1/2 teaspoons salt
3 cups bread flour -- or all purpose
3 tablespoons sugar
1 teaspoon active dry yeast
Gently saute onion in olive oil until slightly golden. Pepper may be also sauteed. Set aside to cool.
Place DOUGH ingredients in bread machine in order listed. Use White Bread Medium Crust setting. ADD INS may be added at the same time for bread which is a richly golden colored moist loaf wth the flavor of the cheese etc evenly blended in or at the beep after the main kneading is done.
Source: Dianne/Aberdeen
Dianne’s notes : This recipe is spicy without being the type to burn the hair off your tongue. (My husband hates hot peppers. I personally would leave in ALL the seeds or add a second pepper. Try making it as written the first time and tinker with it next time if needed.)
That sounds really good. Here's another one to check out from Gourmet Mag
http://www.epicurious.com/recipes/food/views/237667
http://www.epicurious.com/recipes/food/views/237667
cynupstateny
Well-known member
Thanks, Pat- I'll try it tomorrow.
cynupstateny
Well-known member
Hmmm. This one sounds good, too. Thanks, Meryl.
REC: Jalapeno and Cheese Bread
* Exported from MasterCook II *
Jalapeno And Cheese Bread Or Rolls
Recipe By : Paul Prudhomme's Louisiana Kitchen
Serving Size : 3 Preparation Time :0:00
Categories : Breads Tried & True
Amount Measure Ingredient -- Preparation Method
8 Cups All-Purpose Flour
1 Pound Cheddar Cheese -- grated
3/4 Cup Jalapeno Peppers -- minced, see note
1/2 Cup Sugar
1 1/2 Teaspoons Salt
2 Cups Warm Water -- 105°-115°
3 Packages Dry Yeast
2 2/3 Tablespoons Vegetable Oil (2 Tablespoons+2 Teaspoons)
Note: If your jalapenos are fairly mild, increase amount used by 1/4 cup. Fresh jalapenos are preferred: if you have to use pickled ones, rinse as much vinegar from them as possible.
In a very large bowl combine 7 cups flour, the cheese, jalapeno peppers, 7 tablespoons of the sugar and the salt; mix well.
In a separate bowl combine the water, yeast and the remaining 1 tablespoon sugar. Let sit about 10 minutes; stir until all yeast granules are thoroughly dissolved. Add the vegetable oil to the liquid mixture. Then add half of the liquid mixture to the flour mixture. Mix with hands to moisten the flour as much as possible. Add remaining liquid mixture to the dough and mix until flour is thoroughly incorporated. Turn onto a lightly floured surface and knead until smooth and elastic to the touch, about 15 minutes, gradually adding only enough additional flour to keep dough from sticking. Place in a large greased bowl and turn dough around to completely grease the surface; cover with a towel and let stand in a warm place until doubled in size, about 1 hour (if dough hasn't doubled in 1 hour, move to a warmer spot). Punch dough down.
To Make Bread: Divide dough into 3 equal portions. Form each into a ball, then stretch out the dough with both hands and tuck edges under to form a smooth surface; pop any large air bubbles by pinching them. Place in 3 greased 8 1/2x4 1/2-inch loaf pans. Cover with towel again and allow to rise until almost doubled in size, about 45 minutes to 1 hour. Bake at 325° F. until dark brown and done. (See note below) Rotate pans after 25 minutes of baking for more even browning. Remove from pan as soon as bread will easily lift out. Let cool about 1 hour before slicing.
To Make Rolls: Pinch off dough and roll into 1 1/2" balls until very smooth. Place on greased 13x9-inch baking pan with rolls snugly touching each other and the sides of the pan. Cover and let rise again until doubled in size, about 45 minutes to 1 hour. Bake as directed for bread.
- - - - - - - - - - - - - - - - - -
NOTES : To test doneness, carefully remove one loaf or roll from pan; bottom should be evenly dark golden brown, and when bottom and sides are gently squeezed they should spring back into place. In high humidity areas, store in paper bags or bread box (instead of air-tight containers) so the bread can breathe.
Makes 3 loaves or about 2 1/2 dozen rolls.
* Exported from MasterCook II *
Jalapeno And Cheese Bread Or Rolls
Recipe By : Paul Prudhomme's Louisiana Kitchen
Serving Size : 3 Preparation Time :0:00
Categories : Breads Tried & True
Amount Measure Ingredient -- Preparation Method
8 Cups All-Purpose Flour
1 Pound Cheddar Cheese -- grated
3/4 Cup Jalapeno Peppers -- minced, see note
1/2 Cup Sugar
1 1/2 Teaspoons Salt
2 Cups Warm Water -- 105°-115°
3 Packages Dry Yeast
2 2/3 Tablespoons Vegetable Oil (2 Tablespoons+2 Teaspoons)
Note: If your jalapenos are fairly mild, increase amount used by 1/4 cup. Fresh jalapenos are preferred: if you have to use pickled ones, rinse as much vinegar from them as possible.
In a very large bowl combine 7 cups flour, the cheese, jalapeno peppers, 7 tablespoons of the sugar and the salt; mix well.
In a separate bowl combine the water, yeast and the remaining 1 tablespoon sugar. Let sit about 10 minutes; stir until all yeast granules are thoroughly dissolved. Add the vegetable oil to the liquid mixture. Then add half of the liquid mixture to the flour mixture. Mix with hands to moisten the flour as much as possible. Add remaining liquid mixture to the dough and mix until flour is thoroughly incorporated. Turn onto a lightly floured surface and knead until smooth and elastic to the touch, about 15 minutes, gradually adding only enough additional flour to keep dough from sticking. Place in a large greased bowl and turn dough around to completely grease the surface; cover with a towel and let stand in a warm place until doubled in size, about 1 hour (if dough hasn't doubled in 1 hour, move to a warmer spot). Punch dough down.
To Make Bread: Divide dough into 3 equal portions. Form each into a ball, then stretch out the dough with both hands and tuck edges under to form a smooth surface; pop any large air bubbles by pinching them. Place in 3 greased 8 1/2x4 1/2-inch loaf pans. Cover with towel again and allow to rise until almost doubled in size, about 45 minutes to 1 hour. Bake at 325° F. until dark brown and done. (See note below) Rotate pans after 25 minutes of baking for more even browning. Remove from pan as soon as bread will easily lift out. Let cool about 1 hour before slicing.
To Make Rolls: Pinch off dough and roll into 1 1/2" balls until very smooth. Place on greased 13x9-inch baking pan with rolls snugly touching each other and the sides of the pan. Cover and let rise again until doubled in size, about 45 minutes to 1 hour. Bake as directed for bread.
- - - - - - - - - - - - - - - - - -
NOTES : To test doneness, carefully remove one loaf or roll from pan; bottom should be evenly dark golden brown, and when bottom and sides are gently squeezed they should spring back into place. In high humidity areas, store in paper bags or bread box (instead of air-tight containers) so the bread can breathe.
Makes 3 loaves or about 2 1/2 dozen rolls.