Savvybearcat.com

Save to favorite Discuss Jalapeno Cheese Bread & Rustic Bread Stick recipe

Write a comment Print Jalapeno Cheese Bread & Rustic Bread Stick recipe

Print this recipe Email Jalapeno Cheese Bread & Rustic Bread Stick recipe to friend

Email this recipe

Jalapeno Cheese Bread & Rustic Bread Stick

Category: Breads

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.5) by 2 users

Ingredients:

2 1/4 oz Envelope active dry yeast or 2 3/5-ounce cakes fresh
1 tbsp Sugar
2 1/4 cup Lukewarm water
1/4 cup Oil or unsalted butter,
Melted
1 cup Whole wheat flour
5 cup Unbleached all-purpose
Flour
1 tbsp Salt
4 To 6 jalapeno chiles or to taste,seeded & finely chopped*
2 cup Shredded sharp cheddar
Cheese (1/2 pound)
Egg GLAZE
1 Egg
1 tbsp Water
Cornmeal for sprinkling

Instructions:

Serving Size : TWO 9- BY 5-INCH LOAVES OR 24 BREAD STICKS 1.
Sprinkle the dry yeast or crumble the fresh yeast and Sugar Over 1/2
cup of the lukewarm water in a cup or smaII bowl. Leave it for 10
minutes, then stir to dissolve the yeast. Add the remaining water and
oil. 2. Sift the flours together into a large mixing bowl. Set aside
2 cups of the mixture. Add the salt to the remaining mixture and make
a well in center. Pour the yeast mixture into the well, add the
chopped chiles, and mix briefly. 3. Gradually stir in the reserved
flour, 1/2 cup at a time, until the dough loses its stickiness and
can be kneaded easily. Knead the dough thoroughly on a floured
surface until it is smooth and elastic, flouring the surface
Occasionally if the dough sticks to it. Transfer the dough to an
oiled bowl and turn it over to oil its entire surface. Cover with a
damp cloth and let it rise in a warm place for about 1-1/2 hours or
until doubled in volume. Punch down the dough and let it rest, about
5 minutes, covered with a cloth. (This allows the dough to regain its
elasticity.) 4. Knead the dough again on a lightly floured surface.
Knead in the cheese by sprinkling it on the bread all at once and
kneading until distributed. 5. Grease two 9- by 5-inch loaf pans.
Divide the dough into 2 equal parts and on the floured surface roll
out each part to a smooth, cylindrical loaf about 9 inches long. Put
the loaves in the pans seam side down, slash the top lightly 3 times
with a serrated knife, cover with a damp cloth, and let rise in a
warm place for about 1 hour or until nearly doubled in volume. 6. For
the egg glaze, whisk the egg and water together until slightly foamy.
Brush the loaves with the egg glaze. Sprinkle lightly with cornmeal.
Preheat the oven to 375F. 7. Bake the loaves for about 15 minutes or
until they begin to brown. Reduce the temperature to 350F and
continue baking for another 45 minutes or until the bread sounds
hollow when tapped. Let the loaves cool on a rack. Serve lukewarm or
at room temperature.

Recipe By : The California Cook by Dianne Rossen Worthington