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Jalapeno Cheese Bread


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Recently we have been on a homemade bread kick.  It is so satisfying to eat fresh bread and this bread was no exception.  We made it to go with some soup we were making one Sunday night and it turned out so wonderful.  It is lightly cheesy, spicy and fluffy.  We will definitely be making this again.

One thing about homemade bread is that in ever recipe the last step includes the instruction to let the finished bread cool at least 1 hour before slicing.  Does anyone actually do that?  In our household the bread comes out of the oven and all bets are off.  In fact it was almost a miracle that we managed to get this photo taken before we ripped into it.  We are of the opinion that there is nothing better than hot straight from the oven bread with a generous dollop of butter melting all over it.  Pretty much heaven! 

Jalapeno Cheese Bread
Adapted from  Allrecipes.com
Makes 1 loaf
1 c. all purpose flour
1 1/3 c. whole white wheat flour
4 oz. jack cheese, shredded + a little more for the top of the bread
1/4 c. picked jalapenos, minced + a few more whole for the top of the bread
2 T. + 2 t. evaporated cane juice
1/2 t salt
2/3 c. warm water
2 1/4 t. (1 packet) active dry yeast
1 T. + 1t. vegetable oil
1) Whisk together the all purpose flour and whole white wheat flour.  Toss well with the jalapenos and cheese till they are well coated.

2)  In a separate bowl mix together the evaporated cane juice, salt and water until dissolved.  Sprinkle the yeast on top of the water mixture and let sit 1 minutes.  Stir the yeast into the water well and then let rise 10 minutes.  Add the vegetable oil to the yeast mixture and stir well.

3) Slowly add the yeast mixture to the dry ingredients and mix well until just combined.  Turn the dough out onto a lightly floured surface and kneed the dough for about 10 minutes.  Add more whole white wheat flour if necessary, but the dough should be sticky.  Place the dough back into an oiled bowl pressing it into the bottom of the bowl and then turning over so both sides are oiled.  Place the dough in a warm dry place, cover with a clean towel and let rise approximately 1 hour until doubled in size.  

4) Punch dough down and then turn the dough out onto a clean and floured work surface.  Press the dough out till it is in a rectangle and all air bubbles have been popped.  Form dough into loaf shape and place in a greased loaf pan.  Cover with the towel and let rise again approximately another 45 minutes to an hour when the dough has nearly doubled in size again.  

5) Preheat the oven to 325 degrees.  Sprinkle the extra jalapenos and cheese on top of the bread and then bake for about 50 minutes until the dough is brown on the outside and and fully cooked on the inside.  Let the dough cool about 10 minutes in the pan and then turn it out onto a baking rack and let cool another hour before slicing (if you can resist that long). 


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