Re: [CH] Re: jalapeno chedder bread
Tara Deen (tara@es.usyd.edu.au)
Mon, 15 May 2000 09:26:30 +1000
OK, so it's too late for Mother's Day, but this was on rec.food.recipes.
Ironically enough, it hit my server at 11.30 Sunday.
Cheers,
Tara
Jalapeno Cheese Bread
Recipe By :Southern Living 1984 Annual Recipes
Serving Size : 0 Preparation Time :0:00
Categories : Breads Cheese
Jalapenos
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package active dry yeast
1 cup warm water (110: to 115:)
1 egg -- beaten
2 tablespoons butter or margarine -- softened
4 to 4 1/2 cups all-purpose flour -- divided
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon garlic salt
3 small canned or fresh jalapeno peppers -- seeded and
chopped
1 cup shredded sharp Cheddar cheese
1 4-ounce jar diced pimiento -- drained
1/4 cup minced onion
Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Combine
dissolved yeast, egg and butter; mix until butter melts.
Combine 3 cups flour, sugar, salt and garlic salt. Gradually add flour
mixture to yeast mixture, beating at medium speed of electric mixer
until
smooth. Beat in peppers, cheese, pimiento, onion and enough of the
remaining
flour to form a soft dough.
Turn dough out onto a well-floured surface and knead 1 minute. Shape
dough
into a loaf; place in a greased 9 x 5 x 3-inch loaf pan. Cover and let
rise
in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Preheat oven to 400:. Bake 40 to 45 minutes or until done and loaf
sounds
hollow when tapped. Remove from pan and allow to cool on wire rack.
Posted by: Tara Davis (T1020D@aol.com)
Yield: "1 Loaf"
--
______________________________________________________
Tara Deen
School of Earth Sciences
Division of Geology and Geophysics
Building FO5
University of Sydney NSW 2006
Phone: 61-2-9351 4271
Fax: 61-2-9351 0184
email: tara@es.usyd.edu.au
______________________________________________________