Cheddar cheese, jalapeno peppers, and bread. All you need now is a tall glass of cold beer and life is good. Lucky for you, this recipe for cheddar jalapeno bread is very easy to make, just be careful when handling the peppers and wear gloves.
- 1/2 cup water (room temperature)
- 2 1/4 teaspoons active dry yeast
- 3/4 cup sour cream
- 1 large egg (lightly beaten)
- 1 1/2 tablespoons sugar
- 1 1/2 teaspoons salt
- 1 cup sharp cheddar cheese (shredded)
- 4 jalapeño peppers (seeded and chopped)
- 3 1/2 cups bread flour
- In large bowl, mix water and yeast. Add sour cream, egg, sugar, salt, cheddar cheese, and peppers. Stir. Add 2 cups of flour and mix well. Add in enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
- Punch down dough. Turn dough out onto lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Shape dough into loaf. Place loaf in greased bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
- Bake bread at 350 F for 45 minutes or until the bread sounds hollow when the top is tapped. Remove bread from pan and let cool on rack.
Recipe Tips and Variations
- Use bottled water instead of tap water to make your breads. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise.
- Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.
- Bread made with milk have a soft crust, while bread made with water will have a harder crust. To soften a crust that is too hard, store the bread in a plastic bag.
- Store shredded cheese in the freezer to prevent it from molding.
- You can omit the egg in this recipe and replace it with 1/4 cup water.
- Egg substitute can be used in place of the egg.
- Spraying loaves with water while they bake will produce a crispy crust.
- Brush loaves with egg white before baking to produce a shiny crust.
- Brush loaves with milk before baking to produce a dark, shiny crust.
- Brush loaves with butter immediately after baking to produce a soft crust.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||7 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||2 g|