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Jalapeno, Cheese, Sour Cream Bread

 
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A delicious bread is made with jalapeno, mozzarella cheese, Monterey Jack cheese, sour cream, cumin and chives. It's soft in the inside and nicely browned on the outside. It's packed with delicious flavors, it's tasty enough to eat it directly, or make a savory and tasty bread pudding with it.

Yield

12

servings

Prep

15

min

Cook

45

min

Ready

3

hrs

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

First part:
2 teaspoons yeast, active dry
2 tablespoons sugar
1 cup milk
luckwarm
½ cup sour cream
3 ¼ cups bread flour
or half whole wheat flour, and half all-purpose flour
1 teaspoon seasoning
or salt, beau monde
*
2 tablespoons butter
or olive oil
1 tablespoon chives
dried
1 tablespoon cumin
ground
Second part:
½ cup monterey jack cheese
shredded
½ cup mozzarella cheese
shredded
*
½ cup sweet red bell peppers
chopped
¼ cup jalapeño pepper
chopped
*

Directions

For bread machine:

Place all of first-part ingredients in breadmaker, set for regular (or white) bread, and start machine.

When beeper sounds, add cheese and peppers.

With the cheese and sour cream, this makes a nice brown loaf of tasty bread.

For regular loaf pan:

In a bowl, add yeast, sugar and warm milk, and give it a stir.

Let stand for about 10 minutes until foamy.

In a large bowl with an electric dough kneader, add sour cream, flour, salt, butter or olive oil, chives and cumins.

Mix with a wooden spoon until combined.

Add activated yeast mixture into the bowl, put on the dough hook, and knead for 4 to 6 minutes until the dough is elastic and smooth. You may need add more flour or milk to achieve the right consistency.

Turn the dough onto a floured surface, and knead by hand for another two minutes.

Oil the bowl well, then place the dough in the oiled bowl, turn once to make sure to coat with oil on all sides.

Cover with a plastic wrap or a damp clean kitchen towel.

Let is rise in a warm place until double in volume, about 1 to 1½ hours.

Pouch dough down, turn the dough onto a floured surface, and knead both of the cheeses, jalapeno and bell peppers into the dough.

Divide the dough into half.

To make loaves:

Brush or spray two loaf pans with oil or cooking spray.

Stretch it with your fingers into a fat coil, 9 to 10-inch long.

Arrange two logs side by side and wrap one around the other to make a twist.

Place in a loaf pan and gently press down to let the dough touches all the sides of the pan.

Repeat with the second loaf.

Let the loaves rise until double in size again, another 1 hour.

To make muffin shaped bread:

Grease or spray 12-cup muffin tins with oil or cooking spray.

Divide dough into 12 equal portions.

Roll each portion into a ball, place the ball into one muffin cup.

Repeat until all the balls are in the muffin tin.

Let rise until double in size again, 30 minutes to 1 hout.

Preheat the oven to 350℉ (180℃).

Bake loaves for about 40 minutes and muffins about 25 minutes, until the top is browned.

Let cool in pan and/or tin for about 10 minutes on a wire rack.

Remove from pan onto wire rack and let cool completely.

The bread can be kept in an air-tight container in the freezer for up to 1 month.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 84g (3.0 oz)
Amount per Serving
Calories 21528% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 61mg 3%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 5%
Sugars g
Protein 15g
Vitamin A 8% Vitamin C 14%
Calcium 9% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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