Jalapeño Cheese Bread
Today's bake: Jalapeño Cheese Bread
Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens
Note: Use baking sheets to catch the inevitable melted cheese.
Substitutions: Substituted Bloody Butcher Corn for Corn Meal.
Discussion: This is another delightful bread from Sarah Owens. I roasted the jalapeños on my grill with hickory wood which added a nice smoky flavor to the peppers. The coarse grind of the durum and corn meal add a nice texture to the crumb and crust. The crumb is nice and soft and the taste of the cheddar cheese and jalapeños are predominant.
Make again? - Yes, definitely.
Changes/Recommendations: The cheese pieces were a little large as can be seen in the crumb photo. I thought I'd diced the cheese pretty small but next time I'd make them pea-sized. Prior to roasting, cut the peppers in half length-wise then scrape the seeds out.