Recipe: Jalapeno Cheese Bread (yeast bread)

JALAPENO CHEESE BREAD

"This bread goes nicely with a frittata or scrambled eggs. This bread is best on the day it is baked."

2 envelopes active dry yeast (or 2 cakes fresh yeast, 3/5 oz. each)
1 tablespoon sugar
2 1/4 cups lukewarm water, divided use
1/4 cup oil (or unsalted butter, melted)
1 cup whole wheat flour
5 cups unbleached all-purpose flour
1 tablespoon salt
4 to 6 jalapeno chiles or to taste, seeded and finely chopped*
2 cups shredded sharp cheddar cheese (1/2 pound)
FOR THE EGG GLAZE:
1 egg
1 tablespoon water
Cornmeal (for sprinkling)

Sprinkle the dry yeast (or crumble the fresh yeast) and sugar over 1/2 cup of the lukewarm water in a cup or small bowl. Leave it for 10 minutes, then stir to dissolve the yeast. Add the remaining water and oil.

Sift the flours together into a large mixing bowl. Set aside 2 cups of the flour mixture. Add the salt to the remaining mixture and make a well in center. Pour the yeast mixture into the well, add the chopped chiles, and mix briefly. Gradually stir in the reserved flour mixture, 1/2 cup at a time, until the dough loses its stickiness and can be kneaded easily.

Knead the dough thoroughly on a floured surface until it is smooth and elastic, flouring the surface Occasionally if the dough sticks to it. Transfer the dough to an oiled bowl and turn it over to oil its entire surface. Cover with a damp cloth and let it rise in a warm place for about 1 1/2 hours or until doubled in volume.

Punch down the dough and let it rest, about 5 minutes, covered with a cloth. (This allows the dough to regain its elasticity.)

Knead the dough again on a lightly floured surface. Knead in the cheese by sprinkling it on the bread all at once and kneading until distributed.

Grease two (9x5-inch) loaf pans. Divide the dough into 2 equal parts and on the floured surface roll out each part to a smooth, cylindrical loaf about 9 inches long. Put the loaves in the pans seam side down, slash the top lightly 3 times with a serrated knife, cover with a damp cloth, and let rise in a warm place for about 1 hour or until nearly doubled in volume.

Meanwhile, preheat the oven to 375 degrees F.

For the egg glaze, whisk the egg and water together until slightly foamy. Brush the loaves with the egg glaze. Sprinkle lightly with cornmeal.

Bake the loaves for about 15 minutes or until they begin to brown. Reduce the temperature to 350 degrees F and continue baking for another 45 minutes or until the bread sounds hollow when tapped. Let the loaves cool on a rack. Serve lukewarm or at room temperature.

*If you're using a food processor to knead the dough, add the chiles and cheese by hand so that the pieces stay intact. The spiciness of the bread can be altered by increasing or reducing the number of jalapeno chiles.

Makes 2 (9x5-inch) loaves
Source: The California Cook by Dianne Rossen Worthington