I've think I've created a monster- Sweetie has become ADDICTED to this bread.

[Richard Steele]

It's a very simple jalapeño-cheddar bread, and it's become
her FAVORITE food in the three weeks I've been making it.

It uses canned pickled jalapeños for convenience; a 7oz
tin of "La Costeña" nacho slices is just the right size
for making 2 loaves.


For 1 loaf:
1/4 cup diced jalapeños
1 cup shredded sharp cheddar
2 tsp sugar
1 tsp salt
1 tsp garlic powder
1 tsp dried oregano
1 cup water
1/4 cup jalapeño brine
3 1/2 cups flour
1 packet yeast (1/4 oz)

I just dice the pepper slices, throw everything
into the kitchenaid mixer for about 2 minutes on the lowest speed,
then transfer it to a greased & floured pyrex bread loaf dish
to rise for 60 - 90 minutes. (I fill the mixer bowl with hot water,
and set it in the oven underneath the bread dish to create a nice warm
rising area)

Then bake at 350 for 35 - 45 minutes.
(I'm going about 45, because I'm not preheating.
Once the dough has risen enough, I just remove
the bowl of hot water and turn the oven on.)

So far, her favorite use for it has been
grilled cheese sandwiches. Preferably with fontal italiano cheese,
but she'll settle for muenster.
And making plain french toast with it comes in second.

She claims she could happily eat those sandwiches every day forever!

[Phentex]

1. That sounds delicious!

I'm going to try it!

:9

[Gormy Cuss]

2. Oooh!

I'm thinking this would work with our home pickled cherry peppers too.

I like the idea of using it for grilled cheese sandwiches too.

[Richard Steele]

3. D'oh! I forgot to mention the finishing touch!

About 10 minutes before it's finished, I sprinkle
another 1/4 cup of cheddar across the top, so it
finishes with a nice cheesy crust. That's Sweetie's
favorite part!

[Phentex]

6. Sounds good. I bought all the stuff today...

didn't take the recipe with me, but I remembered the brand of jalapeno slices. They only had the LARGE container so I guess I'll be making a lot of this! I want to give some to a neighbor anyway.

[Katherine Brengle]

4. Holy smokes, I am making this on Saturday

to go with my chili.

Thanks for sharing.

[Bjornsdotter]

5. Sounds wonderful

....I can't wait to try it!

Thanks for sharing :hug:

[Skidmore]

7. Thank you....

I love jalapeno-chedar rolls. With chicken salad on them, and topped with crunchy green pepper and dill pickle slices.

[flying_wahini]

8. you guys are making me hungry!

this sounds almost easy enough for me.

I may have to dust off the oven and give it a shot.

[Phentex]

9. I made this bread yesterday!

Delicious and very easy!

I think I need to chop the jalapeno slices a little finer though since some of the larger pieces made the bread very spicy in some places and not as much in others.

Thanks for this recipe! :hi:

[Richard Steele]

10. You're very welcome! It really is an EASY recipe, isn't it? I just had to share it.

I'm good at a lot of things, but I'm no expert BAKER,
and that's just a FACT.

That's why I love this recipe so much- it's fast and simple
to throw together in the mixer, but the finished product
has people thinking that I'm some sort of bread-making genius! :rofl:

And you and I are in the same camp on the "dicing" question.
I like to dice the jalapenos into very small bits, so that
every bite of bread has full rich flavor, with a few tiny BURSTS
of strong jalapeno as I chew it.

But I suspect my Sweetie would be happy if I just dumped them in
right out of the can, so she got an entire slice with every third bite.
Maybe I'll make a loaf like that for her birthday.