Ingredients for Wisconsin Cheddar Jalapeno Bread
- Active Dry Yeast
- Granulated Sugar
- Water
- All Purpose Flour
- Extra Sharp Cheddar Cheese
- 1 cup chopped jalapeno peppers
- 2 teaspoons salt
- Tabasco Sauce
- 1 cup milk
- 2 large eggs
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How to Make Wisconsin Cheddar Jalapeno Bread
- In a small bowl, combine 2 1/4 teaspoons active dry yeast, 1 tablespoon sugar, and 1 cup warm water (105-115°F). Let stand for 5 minutes until foamy.
- Meanwhile, in a large bowl, whisk together 8 cups all-purpose flour, 2 cups shredded sharp cheddar cheese, 1 cup chopped jalapeno peppers (remove seeds for less heat), 2 teaspoons salt, and 1 tablespoon Tabasco sauce.
- In a small saucepan over low heat, warm 1 cup milk until it reaches 120-130°F.
- Add the warm milk to the flour mixture.
- In a small bowl, lightly beat 2 large eggs. Set aside 1 tablespoon of the beaten egg for glazing.
- Add the remaining beaten eggs to the flour mixture.
- Stir until a soft dough forms.
- On a lightly floured surface, knead the dough for 5-7 minutes, gradually adding the remaining 3/4 cup of flour, until smooth and elastic.
- Shape the dough into a ball and place it in a large, greased bowl, turning to grease the top.
- Cover with plastic wrap and let rise in a warm place until doubled, about 1 1/2 - 2 hours.
- Grease two large baking sheets.
- Punch down the dough and divide it in half.
- Shape each half into a loaf and place them on the prepared baking sheets.
- Cover with plastic wrap and let rise again until doubled, about 1 1/2 - 2 hours.
- Preheat oven to 375°F (190°C).
- Brush the loaves with the reserved beaten egg.
- Bake for 45-55 minutes, or until the loaves sound hollow when tapped on the bottom.
- Remove from oven and let cool on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
1g
Fat
21g
Carbs
12g
