Your new favorite bread! This Jalapeño Cheese Bread is studded with chopped jalapeños and cheddar cheese!

Jalapeño Cheese Bread {mind-over-batter.com}

Some like it hot… They like to dial up the heat until their noses run. I’m one of those people. I like it hot; so hot my tastebuds won’t cooperate for days after a meal.

That’s real…

But my family? They’re a bunch of wusses.

“Why is this so spicy?”

Bunch a whiners…

I had to change this bread recipe slightly; had to reduce the amount of jalapeños. It made me resent them a little. Made me throw a couple dirty looks their way. Don’t judge me…

But I kept the cheese. All of it. Because, hot dammit – I needed a win!

And guess what? It was still hot… 1 3/4 alarm hot.

And my family, those bunch of wusses didn’t eat my bread. Because they thought it was way too spicy.

You know who did? My Mami… And her friend, Mr. Cab Driver… I don’t know his name, forget it every time. I am, however, grateful for his manly tastebuds.

Jalapeño Cheese Bread {mind-over-batter.com}

This is very good, very cheesy, spicy bread. Mildly spicy. Don’t feel forced to “Man up” to eat this, or anything. The spice is not that serious.

The combination of two cheeses and jalapeños…

Is…

Serious…

Your new favorite bread! This Jalapeño Cheese Bread is studded with chopped jalapeños and cheddar cheese! www.mind-over-batter.com

 

: Jalapeño Cheese Bread
Adapted From: Epicurious
Ingredients:
For the yeast
  • 1 teaspoon active dry yeast
  • 1 tablespoon warm water
  • a pinch of sugar

For the bread

  • 1 3/4 cups warm water (105-115°F)
  • 4 cups all-purpose flour plus additional for dusting
  • 1 1/2 teaspoons salt
  • 1/4 cup olive oil
  • 4 tablespoons chopped fresh jalapeño, without seeds and ribs (from about 2 medium jalapeños)
  • 5 ounces coarsely grated extra-sharp Cheddar (1 1/2 cups plus 2 tablespoons)
  • 1 1/2 ounces finely grated Parmigiano-Reggiano (3/4 cup)
  • 1 large egg, beaten with a pinch of salt

Directions:

  1. Stir together yeast, 1 tablespoon warm water and pinch of sugar in a small bowl. Allow the mixture to stand until foamy, about 5 minutes.
  2. In a bowl of an electric mixer with a paddle attachment, mix together flour, salt, oil, yeast mixture, and remaining 1 3/4 cups warm water at low speed until a very soft dough forms.
  3. Increase speed to medium-high and beat 3 minutes more. Add jalapeño, 1 1/2 cups Cheddar, and 1/2 cup Parmigiano-Reggiano and mix until combined.
  4. Scrape dough down sides of bowl, scraping it into the center. Sprinkle lightly with flour. Cover bowl with a clean kitchen towel to keep a crust from forming. Allow the dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 2 1/2 hours. (Alternatively, you can let the dough rise in the refrigerator 8 to 12 hours.)
  5. With very floured hands, turn dough onto a well-floured surface and gently form into a rough 11- by 8-inch rectangle.
  6. Flour your hands one more time, as this dough is very sticky, and fold dough in thirds (like a letter), pressing along seam of each fold to seal.
  7. Place dough, seam side down, in an oiled 9- by 5-inch loaf pan. Cover pan with a clean kitchen towel or plastic wrap, and let dough rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it just slightly, 1 to 1 1/4 hours.
  8. While the dough is rising, place oven rack in middle position and preheat oven to 400°F.
  9. Once the dough has risen, brush loaf with beaten egg, then sprinkle remaining 2 tablespoons Cheddar and remaining 1/4 cup Parmigiano-Reggiano down center of loaf.
  10. Bake until bread is golden and sounds hollow when tapped on bottom, and when a thermometer inserted in the middle of the loaf registers 190°F, 50 minutes to 1 hour. Run a knife around edge of pan to loosen loaf, then remove from pan.
  11. Return bread to the oven (without the pan) and turn on its side, then bake 10 minutes more to crisp crust. Cool completely on a rack, about 1 1/2 hours.

Number of servings (yield): 12

 

 

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