Cheddar Jalapeño Bread
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
57
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Stir together yeast and 1 tablespoon warm water in a small bowl; let mixture stand until foamy, about 5 minutes
2
(If it doesn't foam, discard and start over with new yeast
3
) Mix together flour, salt, oil, yeast mixture, and remaining 1 3/4 cups warm water in bowl of mixer at low speed until a soft dough forms
4
Increase speed to medium-high and beat 3 minutes more
5
Add jalapeño, 1 1/2 cups Cheddar, and 1/2 cup Parmigiano-Reggiano and mix until combined
6
Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour
7
Cover bowl with a clean kitchen towel (not terry cloth) to keep a crust from forming and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 2 1/2 hours
8
(Alternatively,let dough rise in bowl in refrigerator 8 to 12 hours
9
) Turn dough out onto a well-floured surface and gently form into a roughly 11- by 8-inch rectangle with floured hands
10
Fold dough in thirds (like a letter) with floured hands (dough will be sticky), pressing along seam of each fold to seal
11
Put dough, seam side down, in an oiled 9- by 5-inch loaf pan
12
Cover pan with same clean kitchen towel and let dough rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly, 1 to 1 1/4 hours
13
Put oven rack in middle position and preheat oven to 400°F
14
Brush loaf with egg, then sprinkle remaining 2 tablespoons Cheddar and remaining 1/4 cup Parmigiano-Reggiano down center of loaf
15
Bake until bread is golden and sounds hollow when tapped on bottom, 50 minutes to 1 hour
16
Run a knife around edge of pan to loosen loaf, then remove from pan to test for doneness
17
Return bread (not in pan) to oven and turn on its side, then bake 10 minutes more to crisp crust
18
Cool completely on a rack, about 1 1/2 hours
19
Stir together yeast and 1 tablespoon warm water in a small bowl; let mixture stand until foamy, about 5 minutes
20
(If it doesn't foam, discard and start over with new yeast
21
) Mix together flour, salt, oil, yeast mixture, and remaining 1 3/4 cups warm water in bowl of mixer at low speed until a soft dough forms
22
Increase speed to medium-high and beat 3 minutes more
23
Add jalapeño, 1 1/2 cups Cheddar, and 1/2 cup Parmigiano-Reggiano and mix until combined
24
Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour
25
Cover bowl with a clean kitchen towel (not terry cloth) to keep a crust from forming and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 2 1/2 hours
26
(Alternatively,let dough rise in bowl in refrigerator 8 to 12 hours
27
) Turn dough out onto a well-floured surface and gently form into a roughly 11- by 8-inch rectangle with floured hands
28
Fold dough in thirds (like a letter) with floured hands (dough will be sticky), pressing along seam of each fold to seal
29
Put dough, seam side down, in an oiled 9- by 5-inch loaf pan
30
Cover pan with same clean kitchen towel and let dough rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly, 1 to 1 1/4 hours
31
Put oven rack in middle position and preheat oven to 400°F
32
Brush loaf with egg, then sprinkle remaining 2 tablespoons Cheddar and remaining 1/4 cup Parmigiano-Reggiano down center of loaf
33
Bake until bread is golden and sounds hollow when tapped on bottom, 50 minutes to 1 hour
34
Run a knife around edge of pan to loosen loaf, then remove from pan to test for doneness
35
Return bread (not in pan) to oven and turn on its side, then bake 10 minutes more to crisp crust
36
Cool completely on a rack, about 1 1/2 hours