Cheddar Jalapeño Bread

Name: Cheddar Jalapeño Bread
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon active dry yeast (less than a 1/4-ounce package); 142 grams coarsely grated extra-sharp Cheddar (1 1/2 cups plus 2 tablespoons); 1 large egg, beaten with a pinch of salt; 3 Tbsps chopped fresh jalapeño, including seeds and ribs, plus 2 tablespoons chopped fresh jalapeño, without seeds and ribs (from 3 medium total); 59 milliliters olive oil; 177 milliliters 1/2 ounces finely grated Parmigiano-Reggiano; 2 teaspoons salt; 414 milliliters warm water (105-115°F)

This recipe serves 8. One serving contains 182 calories, 9g of protein, and 16g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, and fodmap friendly diet. Head to the store and pick up salt, coarsely cheddar, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 75 hours.

Instructions

Stir together yeast and 1 tablespoon warm water in a small bowl; let mixture stand until foamy, about 5 minutes. (If it doesn't foam, discard and start over with new yeast.)

Ingredients you will need

Water

Yeast

Equipment you will use

Bowl

Mix together flour, salt, oil, yeast mixture, and remaining 1 3/4 cups warm water in bowl of mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.

Ingredients you will need

Dough

All Purpose Flour

Water

Yeast

Salt

Cooking Oil

Equipment you will use

Blender

Bowl

Add jalapeño, 1 1/2 cups Cheddar, and 1/2 cup Parmigiano-Reggiano and mix until combined.

Ingredients you will need

Parmigiano Reggiano

Cheddar Cheese

Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour. Cover bowl with a clean kitchen towel (not terry cloth) to keep a crust from forming and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 2 1/2 hours. (Alternatively,let dough rise in bowl in refrigerator 8 to 12 hours.)

Ingredients you will need

Crust

Dough

All Purpose Flour

Equipment you will use

Kitchen Towels

Bowl

Turn dough out onto a well-floured surface and gently form into a roughly 11- by 8-inch rectangle with floured hands.

Ingredients you will need

Dough

Fold dough in thirds (like a letter) with floured hands (dough will be sticky), pressing along seam of each fold to seal.

Ingredients you will need

Dough

Put dough, seam side down, in an oiled 9- by 5-inch loaf pan. Cover pan with same clean kitchen towel and let dough rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly, 1 to 1 1/4 hours.

Ingredients you will need

Dough

Equipment you will use

Kitchen Towels

Loaf Pan

Put oven rack in middle position and preheat oven to 400°F.

Equipment you will use

Oven

Brush loaf with egg, then sprinkle remaining 2 tablespoons Cheddar and remaining 1/4 cup Parmigiano-Reggiano down center of loaf.

Ingredients you will need

Parmigiano Reggiano

Cheddar Cheese

Egg

Bake until bread is golden and sounds hollow when tapped on bottom, 50 minutes to 1 hour. Run a knife around edge of pan to loosen loaf, then remove from pan to test for doneness.

Ingredients you will need

Bread