The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Adding jalepeno and cheese to existing recipe - how to modify

retronoodle's picture
retronoodle

Adding jalepeno and cheese to existing recipe - how to modify

I was thinking about adding some cheese and jarred jalepenos to a half wheat recipe that I really like. Should anything else be modified? To reduce the liquid as much as possible I was thinking of drying the jalepenos in the oven first. Should I reduce the water any? 

 

Thanks much!

thomaschacon's picture
thomaschacon (not verified)

I've seen the jalapenos preserved in brine, vinegar, and (candied) in sugar. The brine could add a lot of salt, the vinegar a lot of acidity, and the sugar a lot of "Ack! What did I do?!"), so I'd suggest rinsing them and then drying them at room temperature, maybe on paper towels. I wouldn't dry them in the oven. They might be hot (and most of the heat comes from the seeds), but the flavour is delicate (and you'll already lose at lot of it in the bake).

In the South (Louisiana and Texas), where this bread is popular, they use freshly chopped jalapenos.

Cheese can have a lot of salt, but it really depends on the cheese. You might considering reducing the salt you add to the dough if the cheese is salty.

As for hydration adjustments (and you're right to be concerned about the liquid in the peppers), I'd just go by feel. You know this dough, so you know how it should come together. Add more/less liquid/flour to achieve the proper consistency.

Crazy Batch's picture
Crazy Batch

I think you're right on about fresh vs. preserved in general- but do you suppose they sweat the jalapenos first, or just stick them in raw?

Frequent Flyer's picture
Frequent Flyer

I make this quite a bit and use a variety of breads as the base. 

The last time I used jarred jalapenos, the tang was overpowering.  Rinsing and drying should solve that problem.

I used fresh, stemmed and seeded jalapenos without cooking first.  I have cooked them first, but it's fine to me just chopping and adding to the dough.

The cheese will tend to be absorbed by the dough, so I like to use cubes of cheese - about 3/8 inches. 

jcking's picture
jcking

Just lovely.

Jim

Frequent Flyer's picture
Frequent Flyer

I used to work in watercolors.  Now it's Jalapenos and gouda.  :)

FF

loydb's picture
loydb

I would definitely rinse them first. But instead of using pickled ones, you might give a shot at roasting some fresh ones, it really brings out the flavor, and sweetens them a bit with the caramelization. I use a creme brulee torch to do mine unless I happen to be grilling.