When the Jalapeno peppers start to come on strong in the garden, it's time for another round of my favorite bread. You might think it would be too hot to enjoy with all those bits of pepper, but it does have the right amount of kick.
Jalapeno Cheese Bread
4 cups all-purpose flour
2 cups shredded cheddar cheese
1/2 cup minced jalapeno peppers
1/4 cup white sugar
1 teaspoon salt
1 cup warm water
1 1/2 T. active dry yeast
2 T. vegetable oil
- Mix the yeast in the warm water and add the sugar. Let it proof until foamy. Next, add the vegetable oil and blend well.
- Add the yeast to the flour, cheddar cheese, and jalapeños. Mix well until the dough comes together.
- Dust the counter with flour and begin kneading the dough for about 10 minutes, or until it is nice and elastic and no longer sticky.
- Divide the dough into whatever size you need according to the size of your loaf pans.
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I used small loaf pans and a larger one. Then I had enough dough left to shape into rolls. NOTE: I did double this recipe to make a lot for the freezer.
Cover the bread with a towel and let it rise until doubled in size.
Bake the bread at 325°F. until it starts to brown. The length of time will depend upon the size of your loaves. Approximately 40 minutes to 1 hour. Of course, less time for the rolls.
This recipe freezes beautifully. Just thaw the biscuits and warm them slightly to enjoy with a meal. If you have never had Jalapeno Cheese Bread, consider giving it a go; you might be pleasantly surprised by how delicious it is.
