Vegetarian Southwest: Jalapeno Cheese Bread

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* 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 425 degrees.

 

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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