Bread has been called the “staff of life.” Countless people groups all across the globe have used bread as the basis of their nutrition. Typically, the bread favored by ethnic groups reflects the type of grain that grows well in their area. For instance, the people of Central America traditionally made corn-based bread, while those in Northern Europe used barley or wheat-based bread. Because of the advances in transportation and shipping, Americans can enjoy almost any kind of bread that they fancy.
Cheddar Jalapeno Bread Recipe
- Electric Mixer
- Medium-Sized Bowl
- Small bowl
- Rolling Pin
- Loaf Pan
- 3 cups All-Purpose Flour
- 1 teaspoon Salt
- 1/2 cup Warm Water
- 3 tbsp Melted Butter
- 1/4 cup Milk
- 3 tbsp Sugar
- 1 package Active Dry Yeast
- 1 pc Egg
Cheesy Filling Ingredients
- 1 teaspoon Garlic Powder
- 1 pc Fresh Jalapeno seeded and diced
- 1 1/2 cups Shredded Cheddar Cheese
- 1/2 cup Parmesan Cheese
- In the bowl of a stand mixer, stir together two and one-half cups of the flour and salt.
- In a microwave-safe bowl, stir together the milk, water, and butter.
- Microwave for about ten or fifteen seconds, or until the mixture is warm, about the temperature of warm tap water.
- Stir the sugar into the liquid ingredients.
- Sprinkle the yeast on the surface of the warm liquid and let it sit undisturbed for about five minutes to develop the yeast. After five to ten minutes, the mixture should be bubbly and foamy.
- Pour the liquid into the mixer bowl along with the flour.
- Crack the egg into the bowl that you used for the milk mixture and lightly beat the egg with a fork and add the egg to the mixer bowl.
- Using a dough hook on the stand mixer, combine the ingredients. After a few minutes, the dough should begin to come together.
- Slowly add any extra flour a tablespoon at a time, until the dough forms a ball and pulls away from the sides of the bowl.
- Run the mixer, kneading the dough for about ten minutes, or until the dough ball is smooth and elastic. You may not need all of the additional flour.
- Scatter some flour on the countertop and turn the dough out onto the floured area.
- Turn the mixer bowl over the dough ball and let the dough rest for about twenty minutes. This helps develop the gluten in the flour, making the dough more elastic and manageable.
- Using a floured rolling pin, roll the dough into a ten by a twelve-inch rectangle.
- Sprinkle the garlic on the dough, followed by the cheeses, and scatter the diced jalapeno over the top of the cheese.
- From the long edge of the dough, roll the dough into a long roll, sort of like a cinnamon roll.
- Use a very sharp knife cut lengthwise down the roll of dough, but start just a few inches from one end of the roll so that the two pieces will be still connected at one end.
- Twist the two pieces together. It doesn’t have to be a super tight twist and place the dough into a greased loaf pan.
- Cover it with a clean towel and place the loaf in a warm place to rise until it is doubled for about two hours.
- Preheat the oven to 350 degrees.
- Bake the loaf of bread for about 25 to 30 minutes or until it is lightly browned.