Cheese And Jalapeno Bread

My first recipe for week four and this week my recipes will be bread (loaf) recipes. Will try to make my breads with different flavors and different flours. I always try to make my bread loaf like store brought once, like modern bread. But some how I end up with a funny shape and dense bread. After a few trail and change of ingredients now I can make a better loaf but not a perfect one. May be because of flour we get in India, The flour we get in India is a hard wheat flour which is like all most like durum wheat. Which makes your bread heavy and dense, because this flour is rich in gluten but less in bread forming gluten. Maida this is the flour we use for baking in the place of all purpose flour. Since this is refined white flour, not good for health I always mix my white flour with whole wheat flour.
                                                                For my regular use for chapatis I buy wheat from the market and grind in the mill in to a coarse flour. Because I like my chapatis with coarsely ground wheat flour. So that I can use the same whole wheat flour for my baking too. any way if it is right or wrong I make my bread baking flour like this. I used the same wheat flour for this bread, for this recipe I took equal quantity flours but you can reduce the white flour and increase the whole wheat flour in to two cups. I used one jalapeno pepper fresh on you can add canned once finely chopped.
Let's check the recipe.....
                                                                 

 
INGREDIENTS:--
Butter ---- 2 tab sp
Milk ---- 1 cup
Wheat flour ---- 1-1/2 cup
All purpose flour --- 1 - 1/2 cup
Salt to taste (means almost 2 tea sp)
Easy blend dry yeast ---- 2 tea sp
Mature cheddar cheese ---- 1 cup grated
Jalapeno pepper ---- 1 no. finely chopped
                                                             

METHOD :---
1.  In a bowl add grated cheese,finely chopped jalapeno mix well and leave a side.
2.   Now melt the butter and add milk to butter and bring to a boil and let it cool till hand - hot
 3.  Shift the both flours in to a mixing bowl and add salt and yeast and mix well to combine.
 4.  Now make well in the center and add the milk mixture and mix in to a soft dough.

Knead the dough on a lightly floured surface for 10 minutes, then pat it flat and sprinkle with the cheese mixture and gather up the dough and knead the dough again to distribute the cheese mixture evenly.

 5.  Place this cheese dough in a greased bowl cover with a cling wrap and set a side to raise for 1 to 2 hours.

 6.  After the first raise punch down the dough and bring back the dough to the working place give a loaf shape.

 7.  Lightly grease a loaf tin place the loaf in the tin.

 8.  Cover loosely with a cling wrap and place in a warm place for 15 to 20 minutes or till it doubled in size.

  9. Preheat the oven at 170 c for 10 min and bake the cheese and jalapeno bread for 30 min. Mine is finished in 25 min. that is depends on your oven.

Cool on a wire rack

Slice and enjoy with hot coffee.

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