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Jalapeno Cheese Bread #3
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    Jalapeno Cheese Bread #3

  • 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.
    Yield: "1 Loaf"

    From: Southern Living 1984 Annual Recipes
    Posted By: Tara Deen, tara@es.usyd.edu.au Via: Chile Head Mailing List
    Post Date: Mon, 15 May 2000

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