Cheesy & Seedy Jalapeno Bread (Abm) |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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I made and *LOVED* Cheesy Jalapeno Bread (Abm) - absolutely loved it! So, I wanted to combine my favourite other bread, multi-grain, with this recipe, as well as tweak it a bit, because I and several reviewers found it not quite hot enough - almost as if the finely chopped jalapenos were lost in the loaf! I hope you like what I came up with! Ingredients:
2 1/2 teaspoons bread machine yeast or 2 1/2 teaspoons fast rising yeast |
3 cups bread flour |
2 tablespoons poppy seeds (plus 1 tsp for topping, if desired) |
2 tablespoons sesame seeds (plus 1 tsp for topping, if desired) |
2 tablespoons old-fashioned oatmeal (large flake, plus 1 tsp for topping, if desired) |
2 tablespoons sunflower seeds (plus 1 tsp for topping, if desired) |
3/4 teaspoon salt |
1 tablespoon sugar |
1 tablespoon oil |
10 ounces warm water |
1 cup cheddar cheese, sharp, cubed or 1 cup cheddar cheese, sharp, shredded |
1 (13 ounce) jar jalapeno peppers, drained (use 1/2 to 1 full jar, based on your heat preference) |
2 tablespoons cheddar cheese, sharp, shredded |
Directions:
1. Place yeast, flour, seeds, oatmeal, salt, sugar, oil, and water in bread machine according to manufacturer's directions.
2. When cycle is complete, remove dough, and knread 1 cup cheese and jalapenos (well drained and dried) into dough. I make the process easier by taking chunks of the dough and placing them into a bowl, a couple at a time, topping with cheese and jalapenos, and repeating until all dough, cheese, and jalapenos are gone - and then gently kneading.
3. Form into a loaf, and place into a lined 9x5 bread pan (I line mine with parchment paper.) Alternatively, you could grease and flour the pan - just be aware that the cheese can stick really well, so it's best to line the pan! Top with shredded cheddar and additional grains/oatmeal.
4. Allow loaf to rise until doubled, approximately 45 minutes. Set oven to 375°F When loaf is doubled, bake for 35-45 minutes, until browned and until the loaf sounds hollow when you knock on the bottom of it.
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