A hearty southwestern yeast bread withMonterey Jack cheese, fresh cilantro and jalapenos.
Recipe: Jack Cheese and JalapenoBread
1 1/2 cups milk
1/2 cup water
2 tablespoons vegetable oil
2 (1/4-ounce) packages active dry yeast or 2 1/2 teaspoons
4 cups all-purpose or bread flour
1 cup cornmeal
3/4 cup whole-wheat flour
4 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 cup shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
7 jalapeño chiles, seeded and minced*
Makes 1 loaf.
*Working with jalapeños or otherchiles: Capsaicin is the ingredient in chiles that causes theburning sensation associated with fresh peppers. It’s a goodidea to use rubber gloves when handling fresh chiles. (Disposablesurgical gloves, available at most drugstores, work best forthis.) If you choose not to use gloves, be extremely carefulnot to touch any part of your body, especially your eyes. Afteryou’ve finished handling the chiles, wash your knife and cuttingboard with hot soapy water to ensure that there is no carry-overto other foods that may come in contact with the peppers.
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