Cheddar cheese, jalapeño peppers and bread—a wonderful marriage of flavors! This loaf is very easy to make especially, if you use your bread machine for the mixing and first rise. This bread is wonderful served alone with butter alongside soups, salads, chili and stews. Pile it high with your favorite fillings because it’s great sandwich bread as well–goodness til the very last bite! Happy Cinco de Mayo, Everyone!
Yield: 1 loaf
1/2 cup warm water, 95 to 110 degrees
1/4 cup brine from pickled jalapenos
2-1/4 tsp or 1 pkg. (1/4 oz.) active dry yeast
3/4 cup sour cream
1 large egg, lightly beaten
1-1/2 Tbsp sugar
1-1/2 tsp salt
2 cups shredded sharp cheddar cheese
3/4 cup pickled jalapeno, sliced from jar
3-1/2 cups bread flour
Add ingredients as listed in your bread machine, set on “dough” cycle and allow your machine to do the work or use…
Hand method: In large bowl, mix water, sugar and yeast—let sit or proof for 10 minutes. Add sour cream, brine, egg, salt, 1 ¾ cup of cheddar and peppers. Stir. Add 2 cups of flour and mix well. Add in enough flour to make dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with parchment or waxed paper, clean towel and let rise in warmest part of your kitchen for 1 hour or until doubled.
Punch down dough. Turn dough out onto lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Shape dough into loaf. Place loaf in greased bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size. Top with extra whole slices of jalapeno and 1/4 cup of cheddar down the center.
Bake at 350 degrees for 45 minutes or until the bread sounds hollow when the top is tapped. Remove bread from pan and let cool on rack. Cool completely before slicing.