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Jalapeno bread recipes

Kathleen <schuller@ix.netcom.com>
Thu, 14 Sep 2000 05:35:32 -0500
v100.n063.1
Two jalepeno bread recipes from Vegetarian Southwest, by Lon Walters:

                       *  Exported from  MasterCook  *

                            Jalapeno Cheese Bread

Recipe By     : Vegetarian Southwest, by Lon Walters, page 146
Serving Size  : 1    Preparation Time :0:00
Categories    :
    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     6      cups          unbleached wheat flour
     1      cup           stone-ground whole wheat flour
     3      cups          water
       1/2  cup           sugar
       1/2  ounce         yeast
     1      teaspoon      salt
                          Diced jalapeno peppers to taste -- (about 1/4 cup)
     1      large         red bell pepper -- diced
     1      large         green bell pepper -- diced
       1/2  pound         Monterey jack cheese
                          diced into 1/2 inch cubes
       1/2  pound         Cheddar cheese
                          diced into 1/2 inch cubes

Yields 10-pound batch.

  From Baker Rick Heenan, The Village Baker, Flagstaff, Arizona

Combine and mix flours, water, and sugar.  If mixing by hand, add the 
flours slowly and mix for 10 minutes.  If using an electric mixer, mix 
ingredients for 5 minutes.

Knead in yeast, then salt.  Knead in jalapenos, bell peppers, and cheese.

Let the dough rise in a deep, greased, covered container for 1 to 2 hours, 
until volume is doubled.  Deflate dough by punching it down.

Wait 10 to 20 minutes and cut to desired weight (typically 1 to 2 
pounds).  Roll into rounds, cover with loose plastic wrap, and allow a 
second rise (generally half the time of the first rise).

Preheat oven to 425F.

Form into loaves by patting each round into a rough rectangle and tightly 
rolling it toward you to produce a smooth top.  Pinch seams together to 
close.  Place into well-greased bread pans, seam side down.  The dough 
should fill one-half to two-thirds of each pan.  Cover loaves with loose 
plastic wrap and let them rise to just over the pan lips.

Bake about 1 hour until golden brown.  Check loaves by tapping bottoms of 
bread pans - a hollow sound indicates the breads are ready.

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                       *  Exported from  MasterCook  *

                       Jalapeno-Cheese-Tomato Baguette

Recipe By     : Vegetarian Southwest, by Lon Walters, page 150
Serving Size  : 24   Preparation Time :0:00
Categories    :
    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     6      ounces        jalapeno peppers
     3 1/2  pounds        bread flour -- (about 11 cups)
     4      cups          water
       1/2  ounce         fresh yeast
       1/4  cup           honey
     1      teaspoon      salt
       1/2  cup           soft sun-dried tomatoes
     4      ounces        Cheddar cheese
                          diced into 1/2-inch cubes

YIELDS 2 LOAVES

Bakers Gary Wald And Lila Strother, Desert Flour Bakery and Bistro, Sedona,
Arizona

Smoke the jalapenos in a smoker or on a grill.  Dice and set aside.

In a large bowl, mix bread flour, water, yeast, and honey.  If mixing by 
hand, use a wooden spoon until all is combined, about 10 minutes.  If using 
an electric mixer, use a dough hook and mix until all is well combined, 
about 5 to 6 minutes

Add salt.  Mix 6 minutes.

Add peppers, tomatoes, and cheese.  Knead 5 to 10 minutes.  Let dough rest 
1 1/2 hours.  Form into 2 loaves and place on well-greased oven-proof tray 
or cookie sheet.  Cover and allow to rest until they have doubled in size, 
about 1 more hour.

Preheat oven to 425F

Bake for 35 minutes, misting occasionally with water.

AUTHOR'S NOTE: These loaves can be assembled without smoking the jalapenos,
but they will lack an excellent flavoring.

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