Jalapeño Chile Sandwich Bread
This Jalapeño Chile Sandwich Bread is everything you could ever ask for in a loaf of bread -- it's soft, fluffy and holds the perfect kick with both cheese and jalapeño chile peppers. Perfect for sandwiches or served up with your favorite bowl of soup!
Servings 1 loaf
Ingredients
Bread:
- 230 gr lukewarm water 105-115 degrees F
- 1.5 tsp active dry yeast can substitute instant yeast
- 6 gr granulated sugar
- 15 gr unsalted butter room temperature
- 400 gr all purpose flour can substitute bread flour, if needed
- 40 gr jalapeño chile peppers diced
- 8 gr salt
Topping:
- 1 small egg beaten, for the egg-wash
- 40 gr jalapeño chile peppers diced
- 65 gr cheddar cheese grated
Instructions
- Add sugar and water to large mixing bowl. Sprinkle yeast on top. Allow the yeast to activate for 5-10 minutes - there should be a fluffy froth on the top. If not, toss the yeast and begin again with new yeast.
- Add the butter, salt, flour and chopped jalapeño peppers. Use the dough hook and mix on medium for 5-6 minutes until the dough comes together. It will start to pull from the side of the bowl and stick to the hook - continue to mix for up to ten minutes. Form into a ball. Set aside.
- Generously grease the same mixing bowl or a new mixing bowl with a little olive oil or butter. Set the bread "ball" within the bowl and cover lightly with plastic wrap or a damp towel and let it proof for up to one hour. The proofing time may take longer or shorter depending on the temperature in your home. If it's cold, then you can preheat the oven to 170 degrees F for 10 minutes, then turn off. Set the bowl of dough within and allow the residual warm temp to help the dough rise.
- Grease a bread tin or a baking dish for quick bread - use a generous amount of butter or oil/shortening. After the dough has finishing rising (until it's double), knock the dough down to force the gas out and turn out on a lightly floured counter top.
- Begin to preheat the oven to 355 degrees F. While it's preheating, shape the dough into a letter -- tuck the ends under, then work it into a log shape and transfer to your greased baking dish. Beat the small egg, and brush the egg wash over the top of the loaf - be careful not to get any egg wash on the lip of the baking tin as the bread may stick when rising.
- Sprinkle the bread with your diced jalapeño peppers. Top with cheese. Loosely cover and allow to rise 20-30 minutes (the time may vary depending on the temperature of your home).
- Once the bread has risen to the lip of the baking dish, place in the oven and bake for 25 minutes.
- Once the time is up, remove from the oven. At this point, you can top with more cheese/chiles and place back in the oven for a brief 5 minutes. Or you can remove from the oven completely and allow to cool before turning out of the pan/dish.
- Cool thoroughly. Use a serrated knife to slice. Store bread in a tightly sealed bag to preserve the soft, fluffy texture.