Lunch: Jalapeno 3-Cheese Bread

Ingredients

3-1/2 cups Unbleached All-purpose Flour
2 teaspoons Instant Yeast
1-1/4 teaspoon Kosher Salt
1 Tablespoon Sugar
1/2 cup Grated Gruyere
1/2 cup Grated Cheddar
1/2 cup Grated Parmesan
2 Fresh Jalapenos (or More If Desired), Ribs And Seeds Removed And Finely Diced
2 Tablespoons Unsalted Butter, Softened
1/4 cup Water
1 cup Milk

Instructions

Note: Also needs 1 hour and 45 minutes of inactive time.
Stir together flour, yeast, salt, and sugar. Add all of the remaining ingredients (except the toppings) to the bowl. Mix with the paddle attachment of an electric mixer until it forms a rough dough. Switch to the dough hook and mix on low speed for about 5 minutes, pushing the dough back into the bowl if it climbs up the hook as needed, until the dough is smooth.
(If kneading by hand, knead for about 10 minutes until a smooth dough forms. Add as little extra flour as possible.)
Loosely cover the bowl with the kneaded bread with a piece of plastic wrap brushed with oil. Let rise for 1 hour.
Grease an 8x4-inch loaf pan. Remove the dough to a lightly oiled surface and shape into an 8-inch loaf. Place in the pan. Drape the pan with the oiled plastic wrap and let rise for about 45 minutes, until the bread has risen above the sides of the pan.
Heat the oven to 350 ºF. Top the risen bread with grated cheese and sliced jalapenos. Bake for 35 –40 minutes, until golden.
Immediately remove from the pan, and place on a wire cooling rack to cool completely.

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