Reading all the time, everywhere! - We went to see a junior production of Shrek the Musical. All the actors were kids and they did a great job. The kid that was the gingerbread man was hila...
Sunday, February 21, 2010
Jalapeno Cheese Bread
I wanted to make a Jalapeno Cheese Bread for the Farewell to Texas party we are throwing for John's co-worker James and his wife Penny. I knew right away I needed to turn to the Homesick Texan for a good recipe. Sure enough I wasn't disappointed and she had the perfect recipe. Her recipe called for fresh jalapenos, which I'm sure would be more spicy and tasty, but I made this bread on a whim and had pickled jalapenos I needed to use up, so I substituted them. Here is The Homesick Texan's recipe:
Jalapeno Cheese Bread (adapted from a Sheila Lukins recipe found in the Houston Chronicle) (From the Homesick Texan)
1 packet of yeast (2 1/4 teaspoons)
1/4 cup of warm water
4 tablespoons of melted butter
2 1/2 cups of bread flour (I used King Arthur) plus more if needed
1 cup of semolina flour
5 jalapenos, stemmed and seeded, diced (should be about a cup)
2 cups of Longhorn (or any other cheddar such as Colby) cheese, grated.
1 cup of buttermilk
1 teaspoon of sugar
1 teaspoon of salt (can add more to taste)
1. Mix together the yeast and water.
2. Mix together the melted butter, egg and buttermilk and add to yeast and water.
3. Add the salt, sugar and bread flour to the liquids and mix well. Then add the semolina flour to the dough and mix well. If the dough is too wet, gradually add more bread flour 1/4 cup at a time.
4. Place dough on a floured surface and knead for five to ten minutes until dough is smooth.
5. Form dough into a ball and place into a bowl greased with butter.
6. Cover the bowl, and let rise in a warm place until doubled in size—about an hour.
7. Turn out dough on a floured surface, and slowly knead into the dough the jalapenos and cheese, a little bit at a time.
8. When cheese and jalapenos are incorporated into the dough, place dough into a greased bread loaf pan (8-1/2" x 4-1/2" x 2-3/4). You can also sprinkle semolina in the bread pan for additional friction.
9. Cover the pan and let dough rise until doubled in size (it should be at the top or a bit over the top of the pan)—about an hour.
10. Preheat oven to 350 degrees.
11. Bake bread for 40-45 minutes on a center rack (when you thump the top and it sounds hollow, the bread is done).
12. Let cool for ten minutes, and then slide it out of the pan, slice and enjoy!