Jalapeno bread
Jalapeno bread
Ingredients Lbs. Ozs. Method
White bread dough 1 lb.
High gluten flour 1 lb. 2 oz.
Corn meal 1 lb. 2 oz.
Sugar 1-2/3 oz.
Salt 1/2 oz.
Dry yeast 2/3 oz
Combine.
Eggs 3 oz.
Buttermilk 10 oz.
Water 2 oz.
Add to above. Mix at 2nd speed of 3speed mixer for 8 minutes until incorporated.
Jalapenos, chopped 5 oz.
Cheddar cheese, cubed 10 oz.
Garlic, crushed 1oz.
Large red onion, chopped 8 oz.
Combine. Mix at 2nd speed until incorporated.
Instructions: Let dough rest about 20 minutes. Divide into 6 pieces; round and slightly flatten pieces to about 8-in. diameter. Roll in cornmeal and proof for 30-45 minutes. Bake at 425·F for about 20 minutes or until lightly brown. Yields 6 round loaves.
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© 2008 Penton Media Inc.
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