I realize that this is the third recipe for a jalapeno-cheddar bread I'm posting on my blog, but they are all different and delicious in their own ways, I promise (In case you're curious, here are the other two). Its not overkill, really. I wanted to make some sandwich bread last week, so I turned to my trusty Baking Illustrated for a no-fail recipe. I had originally planned to making a wheat bread, you know, for health. But then somewhere along the way I decided that jalapeno-cheddar sounded much better. :-)
As far as the recipe goes, it is a pretty straightforward bread recipe. Mix, knead, rise, shape, proof, bake. I didn't do anything special to the technique for making it jalapeno-cheddar. I just tossed the pepper and cheese with a little flour and threw it in the mixer with everything else. I'm not sure if that's the "right" way to incorporate mix-ins into bread, but it worked this time!
Joey really loved this bread. So much in fact, that he said I should start making it every week. It made the best BLT's ever, and is really tasty for breakfast with a little butter and honey. I don't know that I'll make it every week (I have so many recipes waiting to be made!), but it will definitely make frequent appearances.
Jalapeno-Cheddar Sandwich bread
adapted from Buttermilk Sandwich Bread, Baking Illustrated
makes one 9-inch loaf
- 3 3/4 cups (18 3/4 ounces) unbleached all-purpose flour, plus more for dusting the work surface
- 2 teaspoons salt
- 1 cup cold buttermilk
- 1/3 cup water
- 2 Tablespoons unsalted butter, melted
- 3 Tablespoons honey
- 1 envelope (about 2 1/4 teaspoons) instant yeast
- 2-3 jalapenos, seeds and ribs removed, diced
- 1 cup shredded cheddar cheese (the sharper, the better)
Toss the jalapeno and cheddar with 1 Tablespoon of flour in a small bowl.
Bring the water to a boil in a small saucepan. Remove from heat and add the cold buttermilk and stir to combine.
Mix 3 1/2 cups of the flour andthe salt in the bowl of a stand mixer fitted with a dough hook. Add the buttermilk/water mixture, butter, honey, and yeast to a liquid measuring cup. Turn the mixer on low, and add the liquid in a slow stream, increasing the speed of the mixer as you go to medium. Continue mixing until the dough is smooth and satiny, stopping to scrape the dough from the hook as needed. After about 2-3 minutes add the jalapeno-cheese mixture, and continue to knead about 10 minutes total, adding flour 1 Tablespoon at a time, as necessary to keep the dough from sticking to the sides of the bowl.
Turn the dough out onto a lightly floured surface and knead to form a smooth ball, about 15 seconds.
Place the dough in a lightly oiled bowl, rubbing the dough around the bowl to coat with the oil. Cover tightly with plastic wrap and place the bowl in the oven until the dough doubles in size, 50-60 minutes.
Turn out onto the floured surface and gently press the dough into a rectangle that is 1 inch thick and 9 inches long. With the long side facing you, roll the dough firmly into a cylinder, pressing with your fingers as you roll to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed.
Place the dough seam-side down in a greased 9x5 inch loaf pan, and press it gently to make sure it touches all four sides of the pan. Cover with a clean kitchen towel and allow to rise in a warm spot until the dough almost doubles in size, 20-30 minutes.
Preheat the oven to 350 degrees. Place an empty baking pan on the lowest rack of the oven. Bring 2 cups of water to a boil and pour into the empty pan. Set the loaf onto the middle rack, and bake until an instant-read thermometer inserted into the center of the loaf reads 195 degrees, about 40-50 minutes.
Remove the bread from the pan and cool to room temperature on a wire rack. Slice and serve.