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
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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
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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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