Jalapeno Cheese Bread
Would have given this bread 4 stars, however, I had to deduct one star for two reasons.
1. For instructing the cook to use hot water with the yeast. I knew better and of course used warm 105-110 degree water, but a beginner might not know to do this.
2. Simply for the misleading description of the recipe, stating that it was, "very cheesy... very spicy four-alarm-fire... very strong ..."
Myself, as well as many others, noted that they needed to either add more cheese, or more Jalapenos, or both for the bread to make a statement.
Other than that, it was an all-around decent recipe that I did enjoy after customizing it to mine, and my roommates, (more my roommates), taste. I halved the recipe, and as noted, I changed the water temp. In addition, I used a white Pepper Jack cheese, shredded, and pushed in some cubes along the top also, and substituted milder Banana Peppers for the Jalapenos, (for my wimpy roommates), and it turned out rather tasty! Oh, one last alteration, I increased the oven temp to about 400 degrees, and put a steel pie plate in the oven when I began to pre-heat it, then immediately after I put the loafs in, I dumped a cup of boiling water into the pan causing steam to fill the oven, and throughout the baking. I've found that the steaming adds a nicer, crisper crust, which I love!
Thanks for the good recipe!
1 user found this review helpful
May 28, 2011