Jalapeno Bread

Ingredients

Makes two loaves.

• 900g flour, all-purpose or bread
• 17g instant dry yeast
• 25g salt
• 55g sugar
• 15mL light oil, such as vegetable
• 500mL warm water
  • Amount varies by environmental factors
• 4 jalapenos: 2 diced, 2 sliced, remove seeds if desired
• 200g shredded cheese: cheddar, pepper jack, monterey jack, etc.

Directions

You can use a stand mixer with a dough hook to mix and knead the dough

1. Add flour to bowl
2. Add the yeast, salt, sugar, and oil on top of flour, separate around perimeter of bowl
3. Gradually add water and mix until it looks like bread dough
   • Not wet, not dry
   • Shaggy
4. Move it to a floured surface and knead it for a while.
   • Soft
   • Pliable
5. Lightly grease a large bowl, place the kneaded dough inside. Cover and let rise until doubled, about an hour. I create a proofing oven by placing a pot of boiling water in my oven beside the dough bowl. As the water evaporates, it warms and humidifies the air.
6. After the first rise, punch down the dough and gently knead a handful of times more
7. Roll flat into a rectangle 18" wide and 0.5" thick
8. Top with diced jalapenos and most of the cheese
9. Roll up into a log similar to a swiss roll, cut in half
10. Grease two 9"x5" bread pan and place the doughs inside. Cover and let rise until the top of the bread mound is an inch above the pans. I use the same proofing oven technique
11. Top with sliced jalapenos and remaining cheese
12. Preheat oven to 190°C (375°F)
13. Bake for 15 minutes without opening the door. Check on it and add five minutes at a time until golden brown. If it smells burnt, it has been too long.