Cheddar Jalapeno bread

So the other night we had enrichment night for my ward. Is that even what its called? I don't know..I just know it used to be called home making and I like that name better because its old and kind of funny.

Any way.. we learned a simple bread recipe that is quick (besides the rise time) and easy to make and the dough lasts 14 days in the fridge which is awesome. So today I went over to my next door neighbors house and we mixed up our bread dough. It took a whole 10 mins then I spent another hour and twenty mins talking with her and hanging out with her cute 4 year old playing with tractors and (fake) spiders.

So tonight I used about 1/4 of the dough and added some garlic salt, jalapenos and cheddar cheese and make some bread. 

Its SO good. 

I couldn't even wait for it to cool down before I tried some and I don't think it will last long, especially once Kelly figures out what it is. (He loves this type of bread) A lot of the time he is skeptical of my cooking creations, until he tries them and eats most of it. 

Although I have to admit ive made a few things that will never be made again.

Thanks to pinterest for boasting to be "the best recipe ever!" No, no you were not

I really like allrecipes.com because you can actually read reviews and changes people have made rather than just see a picture and a description of what one person wrote.

The best part about this bread and the simplicity of it is that it can be used for just about anything. Plain bread, garlic bread, sweet bread, cinnamon rolls...the options are endless and I certainly plan on experimenting a bunch, after all I have 3 more types of bread to test out in 14 days. Lets hope they all turn out as good at this.

Bread recipe

Makes 4 1lb loaves

3 c lukewarm water

1 1/2 T granulated yeast (2 packets)

1 1/2 T kosher salt

6 1/2 c unsifted, unbleached all purpose white flour

2 oz chopped jalapenos

chunks of cheddar cheese

garlic salt

mix all ingredients in a 6 qt container until flour is blended. Dough will be very wet. cover loosely and let rest 2 hours on counter. Refrigerate for a minimum of 3 hours

To shape: lightly dust dough with flour. pull off 1/4 amount of dough. lightly dust with flour. shape into rounded loaf by stretching dough continuously toward bottom of loaf and inward, rotating the ball as you go. 

Flip ball over and put cheese & jalapenos in middle of ball

continue to shape and stretch ball kneading fillings into the middle of the dough.

place on baking sheet with parchment paper.

Let loaf rest of counter for 20 mins and heat oven to 450. After 20 mins place baking sheet in oven with another sheet on bottom rack.

Let sit another 20 mins. 

Slide loaf onto top baking sheet

pour 1 C HOT water onto lower baking sheet and quickly shut oven to retain steam. 

bake 30 mins.

(by adding the lower baking sheet and adding water it creates a crisper crust for the bread and its delicious!)

bread recipe from 

www.artisanbreadinfive.com