Vegetarian Southwest: Jalapeno-Cheese-Tomato Baguette

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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 425 degrees

 

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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