Jalapeño Cheddar Bread (Bread Machine)

Image may be NSFW.
Clik here to view.

Yum! I’ve been experimenting with different flours, different yeasts, and different baking methods. While my ideal bread would be baked in the oven in a fancy shmancy artisan loaf shape, I’ve gotten the best results using this Rustic Italian Bread recipe with a few modifications.

I’m using a mixture that is part white bread flour, and part all-purpose flour. Last week I baked the same bread using all bread flour, and the bread rose too much and ended up collapsing in the bread machine before baking. When I sliced off the top crust, I discovered a gigantic hole! It tasted great, but bread with a gigantic hole is pretty much impossible to make sandwiches with.

Also, I’m not sure if all bread machines have this option, but I’ve been making using the “European” setting. The dough is in the machine for about 3.5 hours, from start of kneading to the end of baking. I’ve tried baking on the “Regular White Bread” setting, and ended up with an extremely tough bread… though, this is possibly due to the instant yeast. I’ve switched brands and am having overall better results in everything I’m baking. I’ve also tried using the bread machine on the “Dough” setting, and then reshaping the loaf and letting it rise a second time. This also produces good results, but the family seems to like the texture of the bread the best when I bake it in the bread machine. Less energy and less dishes too.

Jalapeño Cheddar Bread
(using a bread machine) 

Ingredients

• 1 cup warm water
• 2 1/2 tsp. active dry yeast
• 2 cups white bread flour
• 1 cup all-purpose flour
• 2 tsp. granulated sugar
• 1 tsp. salt
• 1 – 2 jalapeños, seeds removed, chopped
• 2 – 2 1/2 cups shredded sharp cheddar cheese

Directions

1. Proof the yeast by mixing it with warm water and letting it sit for about 5 minutes.
2. Add all the ingredients into the bread machine: wet ingredients first, then dry ingredients.
3. Set the bread machine to the “European” or similar setting then let it do it’s thing.
4. Enjoy the smell of cheddar and jalapeños floating in the air.
5. When the bread is done, allow it to cool on a wire rack until room temperature. Or, if you’re impatient like me, slice and enjoy while it’s hot and toasty.