Jalapeno cheese bread and rustic bread stick (revised)

2 Servings

Ingredients

Quantity Ingredient
1 2 1/4 ounce active dry
Yeast or 2 3/5-ounce cakes
Fresh
1 tablespoon Sugar
2¼ cup Lukewarm water
¼ cup Oil or unsalted butter,
Melted
1 cup Whole wheat flour
5 cups Unbleached all-purpose
Flour
1 tablespoon Salt
4 Jalapeno chiles
Seeded/finely chopped
2 cups Shredded sharp cheddar
Cheese (1/2 pound)
EGG GLAZE
1 Egg
1 tablespoon Water
Cornmeal for sprinkling

Directions

1. Sprinkle the dry yeast or crumble the fresh yeast and sugar Over ½ cup

of the lukewarm water in a cup or small bowl. Leave it for 10 minutes, then stir to dissolve the yeast. Add the remaining water and oil.

2. Sift the flours together into a large mixing bowl. Set aside 2 cups of the

mixture. Add the salt to the remaining mixture and make a well in center.

Pour the yeast mixture into the well, add the chopped chiles, and mix briefly.

3. Gradually stir in the reserved flour, ½ cup at a time, until the dough

loses its stickiness and can be kneaded easily. Knead the dough thoroughly on

a floured surface until it is smooth and elastic, flouring the surface occasionally if the dough sticks to it. Transfer the dough to an oiled bowl and turn it over to oil its entire surface. Cover with a damp cloth and let it

rise in a warm place for about 1-½ hours or until doubled in volume.

Punch

down the dough and let it rest, about 5 minutes, covered with a cloth.

(This

allows the dough to regain its elasticity.) 4. Knead the dough again on a lightly floured surface. Knead in the cheese by

sprinkling it on the bread all at once and kneading until distributed.

5. Grease two 9- by 5-inch loaf pans. Divide the dough into 2 equal parts and

on the floured surface roll out each part to a smooth, cylindrical loaf about

9 inches long. Put the loaves in the pans seam side down, slash the top lightly 3 times with a serrated knife, cover with a damp cloth, and let rise

in a warm place for about 1 hour or until nearly doubled in volume.

6. For the egg glaze, whisk the egg and water together until slightly foamy.

Brush the loaves with the egg glaze. Sprinkle lightly with cornmeal.

Preheat

the oven to 375F.

7. Bake the loaves for about 15 minutes or until they begin to brown.

Reduce

the temperature to 350F and continue baking for another 45 minutes or until the bread sounds hollow when tapped. Let the loaves cool on a rack. Serve lukewarm or at room temperature.

ADVANCE Preparation: This bread is best on the day it is baked. NOTE: If you're using a food processor to knead the dough, add the chiles and cheese by

hand so that the pieces stay intact.

NOTES : WHETHER YOU BAKE this in a loaf or make the rustic bread sticks, you'll enjoy this spicy but not overpowering California-style bread. The spiciness of the bread can be altered by increasing or reducing the number of

jalapeno chiles. This bread goes nicely with frittata or scrambled eggs.

Scanned and formated by Brenda Adams ,<adamsfmle@...> Posted to MC-Recipe Digest V1 #158 Date: Wed, 17 Jul 1996 16:07:30 -0400 From: ADAMSFMLE@...

Recipe By : The California Cook by Dianne Rossen Worthington

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