Cheddar-Jalapeno Bread
Recipe Number: 695
Contributor: charm
|
Serves:
Calories Per Serving:
Preparation Time:
Difficulty: Average
|
|
| Ingredients: |
2 pkgs. active dry yeast
1 t sugar
1/2 C warm water (110)
8 3/4 C all purpose flour (divided)
3 C sharp cheddar cheese, shredded
|
1/4 C minced jalapeno pepper
1 T salt
2 t Tabasco
2 cups milk
4 large eggs
|
| Cooking
Instructions: |
In small bowl, stir yeast, sugar, and warm water. Let stand 5 minutes until foamy.
Meanwhile, in a large bowl combine 8 C flour, cheese, peppers, salt and Tabasco.
In a small saucepan over low heat, heat milk until warm, 120-130. Stir milk into flour mixture.
Set aside 1 T beaten egg to brush on dough before baking. Add remaining eggs to flour mixture with foamy yeast mixture; stir util mixture forms soft dough.
On lightly floured surrace, knead dough 5 minutes (I use KitchenAid stand mixture-love that thing) or until smooth and elastic, kneading in remaining 3/4 C flour. Shape dough into a ball and place in large greased bowl, turning to grease top. Cover with towel and let rise until doubled, about 1-1/2 hours.
Grease two large cookie sheets. Punch down dough and divide in half and shape into balls. (Here I either shape into loaves and fill 3 9x5 pans, or follow directions. I prefer loaves because they are neater to wrap and easier to freeze.)
Cover with towel and allow to rise until doubled-about 1 1/2 hours.
Preheat oven to 375?. Brush loaves with egg and bake about 45 or until loaves sound hollow. Allow to cool on racks.
|
| Additional
Comments: |
| This is surprisingly good toasted and makes one terrific grilled ham sandwich. > |
|