Hot Jalapeño Bread with Longhorn Cheese, page 380, August 2015

I wanted to bake this loaf for my dad, and since he will be home soon, I got it ready and put it in the freezer for him.  I am not a fan of really spicy foods.  I own my wimphood.  When I go out to a Thai restaurant and they ask, “How spicy, 1 to 4?”  I always answer, “zero.”  I think Dad will appreciate this one, though.

The author notes in the cookbook that the jalapeños, being added at the beginning of the cycle, get well incorporated into the dough, but to be prepared for “a little burst of heat on your tongue after each bite.”

Before beginning this loaf, I drained and dried (using a paper towel), a 4 ounce can of diced jalapeños, removing as many seeds as possible.  I also shredded 4 ounces of longhorn cheddar cheese.

Once the jalapeños were dried, I added my ingredients to the bread machine.  In order, I placed 1 cup water, the jalapeños, the cheese, 1 teaspoon salt, 3 cups bread flour, 3 tablespoons dried buttermilk, 1 tablespoon sugar and 2 1/2 teaspoons bread machine yeast into the pan.  I set the crust for medium and the bread cycle for basic.

This smelled great while it was baking.  I may not be able to eat spicy, but I can appreciate the smell.  Longhorn cheese is known to meld well with Tex-Mex flavors and the if the smell is any indicator, this is going to be a tasty loaf of bread.  I will have to let you know more after he gives me his taste test results.

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