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Jalapeno Cheese Bread And Rustic Bread Stick (revised)

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CATEGORY CUISINE TAG YIELD
Grains, Dairy, Eggs California Bread 2 Servings

INGREDIENTS

1 2 1/4 ounce active dry
Yeast or 2 3/5-ounce cakes
Fresh
1 T Sugar
2 1/4 c Lukewarm water
1/4 c Oil or unsalted butter
Melted
1 c Whole wheat flour
5 c Unbleached all-purpose
Flour
1 T Salt
4 Jalapeno chiles
Seeded/finely chopped
2 c Shredded sharp cheddar
Cheese, 1/2 pound
EGG GLAZE
1 Egg
1 T Water
Cornmeal for sprinkling

INSTRUCTIONS

Sprinkle the dry yeast or crumble the fresh yeast and sugar Over 1/2
cup of the lukewarm water in a cup or small bowl. Leave it for 10
minutes, then stir to dissolve the yeast. Add the remaining water and
oil. Sift the flours together into a large mixing bowl. Set aside 2
cups of the mixture. Add the salt to the remaining mixture and make a
well in center. Pour the yeast mixture into the well, add the chopped
chiles, and mix briefly. Gradually stir in the reserved flour, 1/2  cup
at a time, until the dough loses its stickiness and can be  kneaded
easily. Knead the dough thoroughly on a floured surface until  it is
smooth and elastic, flouring the surface occasionally if the  dough
sticks to it. Transfer the dough to an oiled bowl and turn it  over to
oil its entire surface. Cover with a damp cloth and let it  rise in a
warm place for about 1-1/2 hours or until doubled in  volume. Punch
down the dough and let it rest, about 5 minutes,  covered with a cloth.
(This allows the dough to regain its  elasticity.) Knead the dough
again on a lightly floured surface.  Knead in the cheese by sprinkling
it on the bread all at once and  kneading until distributed. Grease two
9- by 5-inch loaf pans. Divide  the dough into 2 equal parts and on the
floured surface roll out each  part to a smooth, cylindrical loaf about
9 inches long. Put the  loaves in the pans seam side down, slash the
top lightly 3 times with  a serrated knife, cover with a damp cloth,
and let rise in a warm  place for about 1 hour or until nearly doubled
in volume. For the egg  glaze, whisk the egg and water together until
slightly foamy. Brush  the loaves with the egg glaze. Sprinkle lightly
with cornmeal.  Preheat the oven to 375F. Bake the loaves for about 15
minutes or  until they begin to brown. Reduce the temperature to 350F
and  continue baking for another 45 minutes or until the bread sounds
hollow when tapped. Let the loaves cool on a rack. Serve lukewarm or
at room temperature.  ADVANCE Preparation: This bread is best on the
day it is baked.  NOTE: If you're using a food processor to knead the
dough, add the  chiles and cheese by hand so that the pieces stay
intact.  NOTES : WHETHER YOU BAKE this in a loaf or make the rustic
bread  sticks, you'll enjoy this spicy but not overpowering
California-style  bread. The spiciness of the bread can be altered by
increasing or  reducing the number of jalapeno chiles. This bread goes
nicely with  frittata or scrambled eggs.  Scanned and formated by
Brenda Adams ,<adamsfmle@aol.com>  Posted to MC-Recipe Digest V1 #158
Date: Wed, 17 Jul 1996 16:07:30 -0400  From: ADAMSFMLE@aol.com  Recipe
By     : The California Cook by Dianne Rossen Worthington

A Message from our Provider:

“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3145
Calories From Fat: 754
Total Fat: 84.7g
Cholesterol: 381.3mg
Sodium: 6821.3mg
Potassium: 1558.4mg
Carbohydrates: 424.7g
Fiber: 18.2g
Sugar: 9.9g
Protein: 156.3g


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