Cheddar Jalapeño Bread

Name: Cheddar Jalapeño Bread
Yield: makes 1 loaf
Ingredients: 1 teaspoon active dry yeast (less than a 1/4-ounce package); 1 3/4 cups plus 1 tablespoon warm water (105°-115°F); 4 cups all-purpose flour, plus additional for dusting; 1 1/2 teaspoons salt; 1/4 cup olive oil; 3 tablespoons chopped fresh jalapeño chile, including seeds and ribs, plus; 2 tablespoons chopped fresh jalapeño without seeds and ribs (from 3 medium total); 1 1/2 cups plus 2 tablespoons coarsely grated extra-sharp Cheddar cheese (5 ounces); 3/4 cup finely grated Parmigiano-Reggiano cheese (1 1/2 ounces); 1 large egg, beaten with a pinch of salt

November 7, 2012

While several hours are required for the dough to rise twice, this top-rated bread recipe demands little more than 20 minutes of active time. If you prefer milder heat, omit the chile seeds and ribs, as that’s where the majority of their fire resides. A shopping note: Always purchase extra yeast. If it doesn’t foam when combined with water, it’s past its prime and you’ll need to start over with new. Active dry yeast will keep for about a year, but with this recipe in your repertoire, you’re likely to use it much sooner than that.

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