Mexican cuisine
Ingredients:
- 2 packages active dry yeast.
- 1 tsp sugar.
- 1 cup warm water.
- 4 cups bread flour + ½ cup additional flour as needed.
- 3 medium jalapeno peppers, chopped and seeds removed.
- ¾ tsp salt.
- 1 tbsp sugar.
- 1 egg room temperature.
- 1 tsp hot pepper sauce.
- ¾ cup whole milk.
- 2 cups chopped sharp cheddar cheese (½ inch cubes).
- ½ cup chopped pepper jack cheese (½ inch cubes).
Directions:
- Fit a stand mixer with a dough hook.
- Proof the yeast in the warm water mixed with 1 tsp sugar
for 10 minutes or until foamy.
- Heat the milk in the microwave for 50 seconds on high and
set aside.
- In a large stainless steel bowl, add 4 cups of flour,
chopped jalapenos, salt, sugar, egg, hot pepper sauce and warmed milk.
- After the yeast has proofed, add it to the bowl and start
kneading.
- Add more flour as needed to create soft smooth
semi-sticky dough.
- Keep kneading for 10 minutes.
- Remove the dough from the bowl and place it on a lightly
floured board.
- Add the cubed cheese and knead until blended.
- After incorporating all the cheese, let the dough rest
and cover with a tea towel.
- Allow the dough to rest 10 minutes.
- Gather the dough and knead gently for 30 seconds.
- Place the dough in a well oiled bowl and let rise until
doubled. This should take about 1 hour.
- Punch down the dough and slice into 2 even pieces.
- Shape into 2 large loaves and place on a baking sheet
lined with parchment paper.
- Cover with a clean tea towel and rise again for another
hour until doubled in size.
- Sprinkle with grated Parmesan cheese or sesame seeds.
- Bake in a preheated 375 degree oven for 30 minutes or
until the crust is golden brown.