photo credit: my mother in law
Jalepeno Cheddar Cheese Bread from Brittany:
1 1/2 T dry yeast
1 tsp sugar
1 cup warm water
4 cups flour (more as needed)
2 large jalepeno peppers, coarsely chopped, and seeds removed
1 3/4 tsp salt
1 T sugar
1 egg (room temperature, let egg sit in hot water for about 5-7 minutes to warm)
1 cup milk, warmed
2 1/2 cups cheddar cheese (chopped into about 1/2 inch cubes or a little larger if desired)
Prepare heavy duty stand mixer with a kneader blade. Proof yeast in water with 1 tsp sugar for 8-10 minutes, or until foamy. Heat milk in the microwave for about 50 seconds on HIGH. In the stainless steel bowl, add in 4 cups flour, chopped jalepenos, salt, sugar, egg, and warmed milk. After yeast has proofed add to the bowl and start kneading, adding in more flour as needed to create a soft smooth semi-sticky dough, keep kneading for about 8-10 minutes, add in cheese by hand. After kneading, let the dough sit out on a board or counter top to rest, covered with a clean tea towel for 8-10 minutes. Gather up dough and knead gently for 30 seconds. Then place the dough in a well greased bowl, and let rise until doubled (about 1 1/2 hours or could take a little longer). Punch down and slice into two even pieces. Shape into two large balls and place on a cookie/baking sheet that has been sprayed with cooking spray. Cover with a clean tea towel and rise again for another 1 hour or more, until doubled. Brush tops with an egg white that has been mixed with 1 teaspoon cold water. Sprinkle on grated parmesan cheese or sesame seeds. Bake at 375 for 25-35 minutes or until crust is dark golden brown.
I typically make this bread in two loaf pans. I love it as toast with butter, or open faced sandwiches toasted with turkey, bacon and avocado. Also makes delicious breakfast sandwiches with eggs, salsa, bacon etc.
*Don't let the directions scare you, this bread is fool proof!