Saturday, November 14, 2015

Jalapeno Cheese Bread

Jalapeño cheese bread is a great blend of flavors of cheddar cheese, peppers  and other ingredients. 

  • 9.5 oz bread flour
  • 6.5 water (temperature control)
  • 2 eggs
  • .5 oz instant yeast 
  • .5 dry milk powder
  • 1.5 oz sugar
  • .68 oz salt
  • 1.5 fl oz olive oil
  • 5 oz Jalapeno peppers, seeded and chopped, small dice
  • .75 oz cilantro, chopped fine
  • 1 oz onion, fine dice
  • 5 0z cheddar cheese, large dice


1. Place the flour, water, eggs, yeast, milk powder, sugar, salt and oil in the bowl of a 6 quart (6.4 liter) or large mixer fitted with a dough hook. Mix on low speed until the ingredients are combined into a firm dough. Increase the speed to medium and knead until the dough is fully developed, approximately 7 to 9 minutes. Add the jalapenos, cilantro, onion and cheese and mix just until blended into the dough. The dough should reach 80 F.

2. Cover the dough and ferment until doubled, approximately 1 to ½ hours.

3. Punch down the dough and divide the dough and divide into four equal pieces. Round the dough, cover and bench rest 10 minutes.

4. Roll the dough into cylinders and place them seam side down into greased or paper lined loaf pans.

5. Proof until the formed loaves have increased 75 to 80 percent in volume, approximately 30 to 45 minutes.

6. Brush with egg wash and bake at 375 F (190 C) until golden brown, approximately 50 minutes. Cool loaves in their pans for 30 minutes to prevent the loaves from collapsing.


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