The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wheat Jalapeno Bread

OTRPU's picture
OTRPU

Wheat Jalapeno Bread

Hi all, newbie here, I've searched high and low and can't come up with a Wheat Jalapeno Bread. All kinds of muffins and cornbread, but no yeast bread. Won't diced jalapeno's work in the dough? Maybe make them like my grandma used to make cinnamon raisen bread, putting both on after rolling out and before rolling up to place in pans. If anybody has a receipe I'd love to have it, or if it won't work I'd like to know why.

Cheers,

OTRPU

OTRPU's picture
OTRPU

I found a recipe here:

http://www.recipelink.com/gm/31/8310

I sorta altered ingredients & method, my inner child is still rebelling at age 62.

In my KA6 bowl, flat paddle, I dumped 3 cups AP flour, (I found my WW flour rancid), the salts, minced onion and brown sugar. Mixed on 2 for awhile, stopping and scraping a couple times. Whisk an egg in a measuring cup, (switched to dough hook), throwed it in the bowl, same with 2 T of softened butter, then 2 oz jar pimientos, (drained). Figured I'd better git some yeast in there, so 4 t of Red Star Machine Yeast, then a cup 120*F water. Continued mixing on 2 and stopping and scraping a couple times til everything was in a batter. Continued mixing and adding AP flour til I had a bread dough. (Roughly little more than a cup). Sprayed a Stainless bowl with PAM and throwed the dough ball in it, turning over to coat and placed in my oven with light turned on. Half hour later a finger poke test said it was ready. Flopped it out on a cutting board and flolded and flattened it a half dozen times, rolled it up. Sprayed a Corningware Pan with PAM and throwed the dough in it. AWK. . .pan was more than 3/4 full. Decided what the hay and placed it in 400*F preheated oven. Sat down and looked at recipe. AWK. . .the jalapeno's were still sitting in the fridge! The whole point of this was to make my niece a Jalapeno bread. Grab the bread out of the oven and throw it in the fridge, get the chilies, clean and chop them. . .throw the dough back in the KA bowl and using the hook incorporate the jalapeno in the dough. Now I decide it's too much for one pan, switch to two 8x4x4's and split the dough ball. Fold, flatten and roll the dough's for each pan and throw them in the oven. Whew. . .40 minutes and it's over. Sat down and went to sleep. Awoke 35 minutes later, just in time to start checking the bread. Pulled it at 40 and it was done. Bread don't taste half bad considering I didn't do hardly anything like the recipe called for. 2 instead of 3 peppers, half the pimiento, brown instead of granulated sugar. And "dump" method rather than proofing the yeast. However, I did use Sharp Cheddar cheese. I hope you've enjoyed reading this half as much as I did having the experience.

Cheers,

OTRPU