Tag: jalapeno

Ingredients

• 1 3/4 cup luke-warm water
• 1/4 cup sugar
• 2 tsp active dry yeast
• 4 cups flour
• 1 tbs olive oil
• 2 tsp salt
• 2 cups shredded pepper jack cheese
• 3 jalapeno peppers, diced

Instructions

1. In a large mixing bowl, dissolve sugar and yeast into 1/4 cup of the warm water, taking only up to 10 minutes to do so. Add 2 cups of the flour, then gradually mix in 3/4 cups more water until sticky dough is formed.
2. Place dough on a lightly floured work surface. Knead for 10 minutes, pushing forward against the dough, folding in half, and rotating a quarter turn**. Dough should be elastic but not sticky. When you push your finger into it the surface should rebound a bit. **If you do not want to knead, you can put the dough in stand mixer with a dough hook until it looks like described above.
3. Lightly flour a large bowl. Place dough in bowl and cover with a damp towel. Leave to rise in a warm place until dough has doubled in size – about 2-3 hours.
4. Place two cups of flour onto a work surface. Place dough in the flour and begin kneading again, gradually adding 3/4 cups of water. Then add olive oil, salt, cheese, and peppers. Knead until ingredients are combined.
5. Add back to floured bowl and cover with damp towel, allowing to rise for another 2-3 hours or until dough has doubled in size.
6. Preheat oven to 450 degrees Fahrenheit. Lightly coat 2 loaf pans with olive oil.
7. Take dough out of bowl and slap it on your work surface several times. Divide dough in two and shape into loaf shapes. Place in pans.
8. Place pans in preheated oven. Bake for 12 minutes, then turn the heat down to 375 degrees. Continue baking for an additional 45.
9. When baking is finished, remove from pans and place on cooling racks. Allow to cool completely before slicing.

Ingredients

• 1 3/4 cup luke-warm water
• 1/4 cup sugar
• 2 tsp active dry yeast
• 4 cups flour
• 1 tbs olive oil
• 2 tsp salt
• 2 cups shredded cheddar cheese
• 3 jalapeno peppers, diced

Instructions

1. In a large mixing bowl, dissolve sugar and yeast into 1/4 cup of the warm water, taking only up to 10 minutes to do so. Add 2 cups of the flour, then gradually mix in 3/4 cups more water until sticky dough is formed.
2. Place dough on a lightly floured work surface. Knead for 10 minutes, pushing forward against the dough, folding in half, and rotating a quarter turn**. Dough should be elastic but not sticky. When you push your finger into it the surface should rebound a bit. **If you do not want to knead, you can put the dough in stand mixer with a dough hook until it looks like described above.
3. Lightly flour a large bowl. Place dough in bowl and cover with a damp towel. Leave to rise in a warm place until dough has doubled in size – about 2-3 hours.
4. Place two cups of flour onto a work surface. Place dough in the flour and begin kneading again, gradually adding 3/4 cups of water. Then add olive oil, salt, cheese, and peppers. Knead until ingredients are combined.
5. Add back to floured bowl and cover with damp towel, allowing to rise for another 2-3 hours or until dough has doubled in size.
6. Preheat oven to 450 degrees Fahrenheit. Lightly coat 2 loaf pans with olive oil.
7. Take dough out of bowl and slap it on your work surface several times. Divide dough in two and shape into loaf shapes. Place in pans.
8. Place pans in preheated oven. Bake for 12 minutes, then turn the heat down to 375 degrees. Continue baking for an additional 45.
9. When baking is finished, remove from pans and place on cooling racks. Allow to cool completely before slicing.