Sunday, January 08, 2006

Swiss Jalapeno Beer Bread


1 1/4 ounce package yeast
1 teaspoon sugar
3 tablespoons water, 110 to 115F
2 ounces Swiss cheese
2 1/2 cups bread flour
3/4 cup rye flour
2 tablespoons sugar
1 teaspoon salt
2 tablespoons vegetable oil
3/4 cup beer
4 teaspoons jalapeno peppers, well drained

Preheat oven to 375F. In a 2 cup liquid measure, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until foamy, about 5 minutes. Insert medium shredding disc in food processor and shred cheese. Leave in work bowl. Remove shredding disc and insert dough blade. Add bread flour, rye flour, sugar and salt; process to combine, about 20 seconds. Add vegetable oil and beer to yeast mixture. With machine running on dough speed, add liquid mixture through small feed tube in a steady stream only as fast as flour will absorb it. Once dough forms a ball, continue processing for 30 seconds to knead dough. Open lid to check dough consistency. If dough is stiff and somewhat dry, add 1 teaspoon water; if soft and sticky, add 1 tablespoon flour. Close lid and process for 10 seconds. Check dough consistency again, making additional adjustments if necessary. Add jalapeno peppers; process an additional 15 seconds. Shape dough into a ball. Place in a lightly oiled or floured plastic food storage bag; squeeze air out, allowing space for dough to rise. Let rise in warm place until dough doubles in size and tests ripe, about 1 hour. Place dough on a lightly floured surface and punch down. Roll or pat into a 14 x 7 inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9 x 5 inch or 8 x 4 inch bread pan. Cover; let rise in warm place until almost doubled and finger imprint remains when dough is lightly touched, about 30 to 40 minutes. Preheat oven to 375F for 15 minutes before baking. Bake until golden brown and loaf sounds hollow when tapped, about 35 to 40 minutes. Remove from pan; cool on rack.


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