Ingredients
The following ingredients have 10 Servings
- 1 packet yeast (2 1/4 teaspoons)
- 1/4 cup warm water
- 4 tablespoons unsalted butter, melted
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 2 1/2 cups bread or all-purpose flour, plus more if needed
- 1 cup semolina flour
- 5 jalapeños, seeded and diced
- 2 cups (8 ounces) sharp cheddar cheese, grated
Instruction
- In a mixing bowl, stir together the yeast and water. Wait a few minutes, then stir in the melted butter, egg, buttermilk, sugar, and salt.
- Add to the mixing bowl the bread flour and semolina flour and stir until well combined. If the dough is too wet, gradually add more bread flour 1/4 cup at a time.
- Place the dough on a floured surface and knead for 5 to 10 minutes or until the dough is smooth. Alternatively, if you're using a stand mixer, blend with the dough hook until it's kneaded.
- Lightly grease a bowl with oil or butter. Form the kneaded dough into a ball and place into the bowl. Cover and let rise in a warm place until doubled in size—about an hour.
- LIghtly grease a 9x5 loaf pan. After the dough has risen, place the dough on a floured surface, and slowly knead into the dough the jalapeños and cheese, a little bit at a time. When the jalapeños and cheese are incorporated into the dough, place the dough into the loaf pan. You can also sprinkle semolina in the bread pan for additional friction.
- Cover the pan and let the dough rise until doubled in size (it should be at the top or a bit over the top of the pan)—about 1 hour. Preheat the oven to 350 °F. Bake the bread for 40-45 minutes on a center rack (when you thump the top and it sounds hollow, the bread is done).
- Let cool for 10 minutes, and then slide it out of the pan, slice and enjoy!
