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Ingredients
- 1 packet Yeast
- 1/4 cup warm Water(100o to 110o F )
- 4 Tbsp. Butter, melted
- 2 Egg whites or 1 whole Egg
- 2 1/2 cups Bread flour
- 1 cup Semolina flour
- 1 cup Jalapenos, stemmed,seeded and diced (approx. 5-7 Jalapenos)
- 2 cups Cheddar Cheese, grated
- 1 cup Buttermilk
- 1 tsp. Sugar
- 1 tsp. Salt
Method
- Heat water to boil ;dissolve 1 Tbsp.sugar and yeast; allow yeast to rise for 15 min.
- Mix together the melted butter, egg and buttermilk.
- Add salt, remaining sugar and bread flour to the above liquids mixture and mix well; add the semolina flour to the dough; mix well.
- Add yeast solution and make dough gently; If the dough is too wet, gradually add more bread flour 1/4 cup at a time.
- Place dough on a floured surface and knead for 5-8 minutes until dough is smooth.
- Make dough into a ball ; place into a bowl greased with butter.
- Cover the bowl; let rise in a warm place until double in size; it takes about 1 hour.
- Preheat oven to 350o.
- Turn out dough on a floured surface;slowly knead into the dough with the jalapenos and grated cheese,a little bit at a time.
- When cheese and jalapenos are mixed into the dough, place dough into a greased bread loaf pan (8-1/2" x 4-1/2" x 2-3/4).
Sprinkle the left over cheese on top of the bread.
- Bake bread for 40-45 minutes on a center rack
- When you thump the top of the bread; it sounds hollow, the bread is done.
- Let cool for ten minutes on wire rack.
- Serve with whipped butter.
Note
- Freeze the left over bread up to 6 months.