Breads

Jalapeno Cheese Bread

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The only bread I know how to make is a little thing that we like to call “pot bread”. I have made a variation of this for the blog before (see rosemary, thyme and olive bread here). This is the easiest bread in the world to make, and you can really put anything you like in it. My husband’s mom and aunt make it all the time, and I have had several different variations of it. The recipe is something that we initially came across on Pinterest, and I have seen a lot of iterations of it online so I am not totally sure where it originated. I cannot take the credit for it though so just google “crusty bread” if you want to find the recipe, or this is the website that I typically use as the starting point (http://www.simplysogood.com/2010/03/crusty-bread.html). 

The jalapeno cheese iteration of this came from my husband’s aunt. She makes this all the time, and it is AMAZING. I don’t even like jalapenos, and I can sit and eat an entire loaf of this bread. It’s not too spicy depending on the jalapenos that you use, and you really just can’t go wrong with lots and lots of cheese.

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Jalapeno Cheese Bread:
4 1/2 cups all-purpose flour
2 teaspoons salt
1 1/2 cups warm water
1 cup chopped jalapenos (I used the picked jalapenos, and the 1 cup measurement is not strict)
1 cup shredded cheddar cheese, plus extra sliced cheese

Combine the flour, salt and warm water in a stand mixer fitted with the hook attachment until a dough forms (it will be very sticky).

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Add the jalapenos and shredded cheese and mix until combined. 

It will look like a sticky mess. Cover the bowl with plastic wrap and let sit for 12 hours (I usually leave it overnight). I put it in the fridge this time around because of the cheese. 

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Preheat the oven to 450 degrees F. The original instructions say to add a cast iron pot to the oven once it has been heated and let it heat for 30 minutes. I usually just put the pot in the cold oven and let it heat up with the oven.

Turn the dough onto a lightly floured surface and add some additional slices of cheese by just pushing them into the center of the dough.

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Place the dough into the heated pot and bake at 450 degrees F. for 30 minutes with the lid on.

Remove the lid and bake for another 15 minutes.

Let cool before slicing.

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Jalapeno Cheese Bread
Total time: 
Serves: 1 loaf
 
Ingredients
  • 4½ cups all-purpose flour
  • 2 teaspoons salt
  • 1½ cups warm water
  • 1 cup chopped jalapenos (I used the picked jalapenos, and the 1 cup measurement is not strict)
  • 1 cup shredded cheddar cheese, plus extra sliced cheese
Instructions
  1. Combine the flour, salt and warm water in a stand mixer fitted with the hook attachment until a dough forms (it will be very sticky).
  2. Add the jalapenos and shredded cheese and mix until combined.
  3. It will look like a sticky mess. Cover the bowl with plastic wrap and let sit for 12 hours (I usually leave it overnight). I put it in the fridge this time around because of the cheese.
  4. Preheat the oven to 450 degrees F. The original instructions say to add a cast iron pot to the oven once it has been heated and let it heat for 30 minutes. I usually just put the pot in the cold oven and let it heat up with the oven.
  5. Turn the dough onto a lightly floured surface and add some additional slices of cheese by just pushing them into the center of the dough.
  6. Place the dough into the heated pot and bake at 450 degrees F. for 30 minutes with the lid on.
  7. Remove the lid and bake for another 15 minutes.
  8. Let cool before slicing.

 

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