Holy Jalapeno Cheese Bread

 Holy Jalapeno Cheese Bread

This is such a soft tasty loaf of bread. It could be made as a cheese bread if jalapenos are not your thing. I come from a family of 10. Mom struggled every day trying to find ways to feed us and the only spices we had in the house were turkey dressing spices, cinammon, nutmeg and cloves. Of course we had salt and pepper seasoning which made all the meat, potatoes, macaroni or kraft dinner tasty. As an adult living in the Halifax/Dartmouth area I finally tried jalapeno peppers on a plate of nachos at the restaurant called "The Thirsty Duck" (no longer in existence). It was my nursing class, after exam, celebration spot to go. It took several tries before acquiring a taste for the peppers. Once you do enjoy the taste of jalapenos this loaf of bread will give you just another chance to enjoy and celebrate any ol' accomplishment you choose. I wish there was another photo to share but be assured you will not be disappointed.

Makes 3 loaves

Bread Flour                             1050 gm                      7 1/2cup

Warm Water                           380 gm/ml                  1 ½ cup

Large eggs                              200 gm                        4

Instant Yeast                           30 gm                          2 tbsp                         

Dry milk powder                    30 gm                          2 tbsp If  you don’t dry milk powder use 125gm or ½ cup of warm milk.

Granulated sugar                   90 gm                          1 cup less 1 ½ tsp       

Salt                                          22 gm                          4 tsp                

Olive Oil                                  90 gm                          ½ cup minus 1 tbsp    

Jalapeno peppers seeded and diced small                 300 gm ¾ cups (wear gloves for protection)

Cheddar Cheese diced 1cm squares                          300 gm

Chopped cilantro 45 g and finely chopped onion or chives 45 – 60 gm (optional)

Instructions

1. Place water, dry milk powder, eggs, half of the flour and yeast into the mixer bowl mix to a soupy consistency then add salt, oil and rest of flour.

 2. Mix on a low speed in stand mixer with a dough hook until all combined about 8-9 minutes scraping down the sides of the bowl as needed. You are looking for a smooth consistency. If you mix by hand use gloves because of the jalapeno peppers.

3. Add cheese, jalapenos and herbs and mix to combine evenly.

4. Place dough in a well oiled bowl and cover with cling wrap or tea towel.

5. Allow to rise until double in size. It should take about 1 to 1 ½ hour depending on temperature of the kitchen.

6. Punch down and divide into four portions for smaller bread pans and 3 portions for larger pans. Round the dough and rest for 10 minutes. Grease the pans.

7. Roll dough and shape into cylinder shape for the bread pans. Allow to rise to almost double in size.

Preheat oven to 375 F (190C) Brush with an egg wash and bake 20 minutes then rotate pans and bake another 25 minutes or until the internal temperature reaches 190F. Tops will be golden brown.

Cool the loaves in the pans for about 15-30 minutes to prevent the loaves from collapsing. (This is not the usual way to cool bread). Then remove to a cooking rack.

Warning!!! Peppers stay on your hands even after washing them so to prevent you rubbing your eyes post baking please use gloves while handling them.

Rover Wisdom: Some of us dogs have a sensitive stomach. This recipe would probably give me the runs.