Try this Jalapeno Cheddar Cheese Bread recipe.
- Carbohydrate 1239.2318 g
- Cholesterol 502.826666666667 mg
- Fat 196.038433333333 g
- Fiber 41.0850005400181 g
- Protein 245.45175 g
- Saturated Fat 109.987426666667 g
- Serving Size 1 1 Serving (2317g)
- Sodium 2828.325 mg
- Sugar 1198.14679945998 g
- Trans Fat 13.57178 g
- Calories 7747 calories
Step-by-step
- Combine flour, cheese, jalapenos, 7 TBS of the sugar and salt. Mix well.
- Combine water, yeast and remaining 1 TBS sugar let sit 10 minutes.
- Add lard to liquid to melt.
- Add liquid to flour and mix thoroughly.
- Knead 15 minutes until smooth and elastic Place in large greased bowl and cover to rise.
- After an hour punch dough down.
- Divide into 3 loaves or 2 dozen rolls place in loaf pans cover and let rise till doubled.
- Bake at 325 until dark brown and done.
- Rotate pans occasionally for evenness.
- Remove bread from pan after 5 minutes or so, try to wait till bread is cool and enjoy.
Standard sandwich loaves rely on neutral fats and minimal inclusions to build high-rising structure. This yeast-leavened formula rejects that restraint entirely. Heavy grated cheddar and minced fresh chiles pull down the crumb. Water temperature must register between 105 and 115 degrees Fahrenheit before active dry yeast goes in. Cooler liquid will not activate the three packets of yeast quickly enough. Warmer liquid will kill the organisms outright. Pork lard provides the ideal plasticity for the fat phase here. Vegetable oil works as a direct one-to-one substitute if necessary. Yet liquid oil yields a crumb that tears more easily around dense pockets of cheese. Fresh peppers release water during baking. Mince them uniformly and salt them lightly beforehand to draw out excess moisture. Otherwise, pockets of steam form around the pepper pieces. This creates wet spots in the center of the loaf. Kneading requires fifteen full minutes of physical exertion. Gluten networks must develop immense tensile strength to suspend heavy cheese shreds. Watch for the dough to turn smooth and elastic before transferring it to a greased bowl. Bake the loaves at 325 degrees until the crust turns dark brown. Pulling the pans too early leaves the interior gummy. Turn the baked loaves out onto wire racks after five minutes. Trapped steam ruins the crust if left inside metal pans. Leftover slices firm up considerably by the second day. Toasting revives stale slices by melting the residual fat reserves back into the flour matrix.
