| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Meats | New Orleans | 1 | Servings | |
INGREDIENTS
| 8 | c | Flour |
| 1 | lb | Cheddar cheese; grated, (about 5 cups) |
| 3/4 | c | Minced jalapeno-fresh are best if using pickled; rinse well. |
| 1/2 | c | Sugar |
| 1 1/2 | ts | Salt; (I like a full TBS in mine) |
| 2 | c | Warm water; (105 – 115) |
| 3 | pk | Dry yeast |
| 2 2/3 | tb | Pork lard or vegetable oil |
INSTRUCTIONS
This is one of my favorite recipes for jalapeno cheese bread. It comes from one of my favorite books, Paul Pruhommes Louisiana Kitchen. I first had these at KPauls in New Orleans and now make them at home all the time. I hope you enjoy them. For 3 loaves or 2 dozen rolls. 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. Posted to CHILE-HEADS DIGEST by Michael Schapansky <michael1@bga.com> on Mar 20, 1998
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