Jalapeño Cheddar Sandwich Bread

Mark Oppenneer0

I wanted to use corn. But I didn’t. Fortunately, I don’t lug around my regrets. There is always a next time… and there most definitely will be. This bread has a sweet, mellow, warmth. And next time, corn, of course.

What a pleasant surprise to get this tweet (thanks, Kris!):

This is a sentence whose sole purpose is to separate the image above from the one below.

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Jalapeño Cheddar Sandwich Bread

I wanted to use corn. But I didn't. Fortunately, I don't lug around my regrets. There is always a next time... and there most definitely will be. This bread has a sweet, mellow, warmth. And next time, corn, of course.

Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 2 medium loaves
Author Mark Oppenneer

Ingredients

  • 2 scant tablespoons (or 2 ¼-ounce packages) active dry yeast
  • 2 cups warm water about 110 degrees
  • ¼ cup granulated sugar
  • 3 tablespoons soft butter
  • 2 teaspoons salt
  • 2 eggs slightly beaten
  • 5½-6½ cups unbleached flour
  • 8 oz cheddar cheese cut into tiny bits
  • ½ cup jalapeño peppers from jar, diced

Instructions

  1. In a large bowl, stir yeast into water to soften. Add sugar, butter, salt, eggs, 2 cups flour. Beat vigorously for two minutes.
  2. Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
  3. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
  4. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
  5. Turn the dough out onto a lightly oiled work surface. With the heel of your hand, flatten the dough to a 15-inch square. Cover the dough with the cheddar bits and jalapeño peppers. Roll up, then knead a few times to marble the cheese throughout the dough. Cover with a tightly woven towel and let rest for 5 minutes.
  6. Divide dough in half. Shape each half into a loaf and place into well-greased loaf pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
  7. About 10 minutes before baking, preheat oven to 375 degrees.
  8. Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.
  9. Immediately remove bread from pans and cool on a rack.

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