[CH] Does anyone have a recipe for jalapeno cheddar cheese

Suzanne (suz@avana.net)
Fri, 20 Mar 1998 09:52:31 -0500

>Hello Everyone,
>This is the first time I have posted, does anyone have a recipe for jalepeno
>cheese bread?
>I love hot foods. Thanks for your help.

This is from Paul Prudhomme's Louisiana Kitchen

note: maybe I take my aggressions out too much when I make this, but I find
it turns out much nicer if I cut the kneading time in half.  Also, it
freezes well.

Makes 3 loaves or about 2.5 dozen rolls

about 8 cups all-purpose flour, in all
1 pound cheddar cheese, grated (about 5 cups)
3/4 cup minced jalapeno peppers
1/2 cup sugar, in all
1 1/2 teaspoons salt
2 cups hot water (105F to 115F)
3 packages dry yeast
2 tablespoons plus 2 teaspoons pork lard or vegetable oil

In a very large bowl combine 7 cups of the flour, the cheese, jalapeno
peppers, 7 tablespoons of the sugar and the salt; mix well.
	In a separate bowl combine the water, yeast and remaining 1 tablespoon
sugar.  Let sit about 10 minutes; stir until the yeast granules are
thoroughly dissolved.  Add the lard or oil to the liquid mixture, stirring
until lard is melted.  Then add half of the liquid mixture to the flour
mixture.  Mix with hands to moisten flour as much as possible.  Add
remaining liquid mixture to dough and mix until flour is thoroughly
incorporated.  Turn onto a lightly floured surface and knead by hand until
smooth and elastic to the touch, about 15 mintues, gradually adding only
enough flour to keep the dough from sticking.  Place in a large greased
bowl and then invert dough so top in greased; cover with a dry towel and
let stand in a warm place (90F to 100F) until doubled in size, about 1 hour
(if dough hasn't doubled in size after 1 hour,place in slightly warmer
place.) Punch down dough.
	To make bread:  Divide dough into 3 equal portions. Form each into a ball,
then stretch out dough with both hands and tuck edges under to form a
smooth surface; pop any large air bubbles by pinching them.  Place in 3
greased 8.5x4.5-inch loaf pans.  Cover with towel again and allow to rise
until almost doubled in size, about 45 minutes to 1 hour.  Bake at 325F
until dark brown and done, about 1 hour (maximum, I have found - unless you
like it REALLY brown), rotating pans after 25 minutes for more even
browning.  Remove from pan as soon as bread will easily lift out, after
about 5 or 10 minutes.  Let cool about 1 hour before slicing.	
	To make rolls:  Pinch off dough and roll into 1.5-inch balls until very
smooth.  Place in a greased 13x9-inch baking dish with rolls snuggly
touching each other and the sides of the pan.  Cover and let rise again
until doubled in size, about 45 minutes to 1 hour.  Bake as directed above.

...if that which thou seek thou find not within thee, thou will never find
it without thee."