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Jalapeno Bread

Total Time

Prep: 10 min. Bake: 3-4 hours

Makes

1 loaf

"Grilled cheese sandwiches are especially good made with moist slices from this pretty corn-flecked loaf," promises Lola Gangwer of Burgoon, Ohio. "For a milder chili taste, use green chilies in place of the jalapenos."

Ingredients

  • 1/2 cup water (70° to 80°)
  • 1 tablespoon butter, softened
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 cup whole kernel corn
  • 2 tablespoons chopped jalapenos or green chilies
  • 1 teaspoon chopped fresh cilantro
  • 2 cups bread flour
  • 1/3 cup cornmeal
  • 1-1/2 teaspoons quick rise yeast

Directions

  1. In mixing bowl add ingredients in the following order: water, yeast, sugar, flour, cornmeal, salt jalapenos, and corn. Attach dough hook and set to low speed. Continue at low speed to combine dough, approximately 3 minutes. If dough seems too dry, add additional 1-2 tbsp. of water. Once dough has come together, increase speed to medium and continue mixing for 5 minutes. Remove from mixing bowl and roll into tight ball. Place in greased bowl and cover with plastic wrap. Let rise for 1 - 2 hours, until dough has doubled. Remove from bowl onto lightly floured pastry mat and degas, pushing into a rectangle shape. Begin rolling and tucking in corners, using the side of your palm to seal until the dough is rolled into loaf form. Place in greased 9 x 5-inch loaf pan, cover and allow to rise until double, approximately 1 hour. Preheat oven to 350°F. Bake for 40-50 minutes.
To prepare dough by hand: Dissolve yeast in warm water (110° to 115°). In a small bowl, add yeast mixture, butter, sugar and salt. Add corn, jalapenos and cilantro. Add flour and cornmeal until a soft dough forms. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1 hour. Punch down dough. Turn onto a lightly floured surface. Shape into a loaf. Cover; and let rise in a warm place until almost doubled, 30 minutes. Proceed with recipe as written.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 piece: 90 calories, 1g fat (1g saturated fat), 2mg cholesterol, 154mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch.

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