Mad About Food: Make your own Jalapeno Cheddar Bread

Jalapeno Cheddar Bread. (Nick Rohlman/The Gazette)

The smell of fresh baked bread stirs the senses of almost anyone in a positive way. Even if you can’t or don’t eat bread, the aroma still brings a smile to your face. I’m learning new culinary skills now that I’m an actual functioning bakery, and since I love bread, learning to bake bread was a no-brainer.

After successfully making my first loaf of bread, my wheels began to turn. I wanted to see if I could create different types of breads that people would like, so I came up with quite a few flavors. Currently the most popular is my Jalapeno Cheddar Bread. It is pleasant to the eyes, it smells great and the taste is not too spicy, but it does have a nice kick to it.

Jalapeno Cheddar Bread. (Nick Rohlman/The Gazette)

I sell out this bread every time I place it on my counter. Since creating my version of Jalapeno Cheddar Bread, I’ve added bacon to one version, and it, too, is a hit. You can slice it for sandwiches, cut it up to add to a charcuterie board, or warm it up and have a piece with real butter spread on it. No matter how you slice it or serve it, you will be pleasantly surprised at how yummy and dense this bread is.

Of course, this bread recipe can be altered many, many different ways, so explore! Don’t be afraid to be creative when making bread. If you don’t want to try your hand at making bread right away, come try a loaf or two at Da Munchie Plug LLC located in Lindale Mall.

Now it’s time to roll up our sleeves, wash our hands and get started on creating our very own version of Jalapeno Cheddar Bread.

Reach Michelle Madden at Da Munchie Plug LLC on Facebook.

Jalapeno Cheddar Bread. (Nick Rohlman/The Gazette)

Recipe

Jalapeno Cheddar Bread

1 stick unsalted butter, melted

2 3/4 cups self-rising flour, sifted

2 tablespoons sugar

3/4 cup shredded cheddar cheese

1 cup sliced pickled jalapenos

Preheat the oven to 375 degrees.

Brush an 8-inch-by-4-inch by-2 1/2-inch loaf pan with some of the melted butter.

Whisk together the flour (see Note), sugar and 1/2 cup cheddar cheese in a large bowl. (I personally skip adding the cheddar cheese until after the next step and separate the dough into 2 halves. I spread half the dough into the bottom of the pan and spread the cheddar cheese, jalapenos and a teaspoon of butter then top it with the other half of the dough.)

Pour the butter mixture into the flour mixture and fold until just combined. It’s OK if there are lumps. The batter will be relatively thick and shaggy. Transfer to the prepared loaf pan and pat out into an even layer. Pour the remaining butter over the batter and top with the remaining 1/4 cup cheddar cheese and jalapeno slices. Bake until golden brown and an instant-read thermometer inserted into the center registers 190 degrees, about 1 hour to 1 hour 5 minutes.

Note: Be sure to scoop the flour into a measuring cup and level off because if you scoop it directly into the measuring cup it will compact the flour causing it to be more than a cup and your bread will be dry.