Jack Cheese and Jalapeño Bread
A spicy, southwestern yeast bread with Monterey Jack cheese, fresh cilantro and jalapeños.
1 1/2 cups milk
1/2 cup water
2 tablespoons vegetable oil
2 (0.25-ounce) packages active dry yeast or 2 1/2 teaspoons
4 cups all-purpose or bread flour
1 cup cornmeal
3/4 cup whole-wheat flour
4 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 cup shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
7 jalapeño chiles, seeded and minced*
- In a small saucepan, combine milk, water and vegetable oil. Heat over medium heat until temperature reaches between 105°F to 115°F (40°C to 45°C). Transfer to large bowl and sprinkle with yeast; let sit for 3 minutes, or until foamy.
- Sift flour, cornmeal, whole-wheat flour, salt, cumin and pepper together in a medium bowl. Gradually add to yeast mixture while mixing, about 6 minutes, or until a smooth, elastic dough forms. Add Monterey Jack cheese, cilantro and jalapeños; stir until well mixed. Transfer to a lightly oiled bowl and cover with a kitchen towel. Let rise in a warm place for 30 minutes.
- Preheat oven to 375°F (190°C). Dust a baking sheet with cornmeal or flour.
- Divide dough into 2 equal portions and shape into round loaves. Place loaves on prepared baking sheet and cover. Let rise in a warm place for 25 minutes.
- Bake for 18 to 20 minutes, or until golden brown and a paring knife or toothpick comes out clean when inserted in the center. Place loaves on a rack to cool. Cut when cool or slightly warm and serve.
Makes 1 loaf.
*Always wear plastic gloves to protect hands from a painful, long-lasting capsaicin burn when working with larger quantities of hot peppers, such as jalapeños.