Jalapeno PepperEasy Jalapeno Garlic Cheese Bread

Cook Time: 20 minutes


4 cups white bread flour, or substitute 1 cup of oat or whole wheat flour for 1 cup of the white flour
2 teaspoons salt
2 teaspoons honey or sugar
1 tablespoon yeast
2 tablespoons vegetable oil (olive oil is good in this bread)
2 large jalapeno peppers, chopped (leave the seeds in if you like it spicy)
5 cloves of fresh garlic, finely chopped
1 1/2 cups grated longhorn cheddar cheese (can use jack cheese or sharp cheddar)
1 1/4 cup warm water
additional flour for kneading
cornmeal, semolina or oil for the pan

Preparation:Preheat an oven to 435°F (225°C).
Prepare two baking sheets by oiling the centers, or by dusting the pans with a little cornmeal or semolina.
Mix the flour, sugar, and salt in a bowl. If you use honey instead of sugar, disolve it in the warm water. Make a large well in the center of the flour mixture, and add the yeast.

Add the oil and the water to the well, mixing to dissolve the yeast first, add the chopped peppers and garlic, and then stirring the entire contents of the bowl to incorporate the water into the flour. This is best done with your hands.

Turn the dough out onto a floured surface, and begin kneading the dough. If necessary, add flour or water in very small amounts to make the dough soft and pliable, but not sticky. Continue kneading for 10 minutes, or until the dough is very smooth and elastic.
Divide the dough in half, and shape each portion into a smooth circular mound. Using a bottle or rolling pin, flatten the dough into elongated oval shapes about 1/2" thick. Sprinkle the grated cheese evenly over the surface, and roll up. Pinch all openings to seal. Place onto the prepared pans, and cover with a towel. Allow to rest for 10 minutes.

After the dough has rested, use the palm of your hand to flatten the dough into ovals about 11/2" thick. Cover with a towel, and leave to rise about one hour, or until the dough springs back when pressed lightly with a finger.

Score the top of the bread with a very sharp knife, making sure to go as deeply as the cheese. Bake the bread for about 20 minutes. If your oven doesn't bake evenly, rotate the pans about halfway through the baking time – or until the loaves are nicely colored and sound hollow when tapped. Transfer the bread to a rack or towel-lined basket to cool.

This is great served with butter, goat cheese, cream cheese, and/or jelly or jam. I like it plain, actually. I don't recommend toasting this in a toaster, since the cheese inside will melt and make a mess in your toaster :-) If you want it toasted, you can use the broiler in your oven.


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