Jalapeno Cheese Bread

We bought all these sweet and shishito peppers thinking that they would not be hot since previously purchasing them were pretty sweet.  Boy, that was quite a kicker for they were HOT STUFF!  Now we have all these hot peppers.  We roasted some a couple of days ago and I used the rest of them and more to make this Jalapeno Cheese Bread.

Add less jalapeno pepper if you want a milder flavor. I used a combination of all sorts of peppers. You can really add any kind of cheese you like as well.  I used a combination of cheddar, londoner, babybel, whatever I had on hand. They can be in chunks as well.  For the dinner rolls, I put chunks of swiss cheese in the center so you get a cheesy surprise.  It also helps to balance out the hot peppers. All-purpose flour is okay to use instead of bread flour.  I just like to use bread flour because it results in better texture and chew consistency. I was really happy with how this turned out.  Texture wise it is soft, but not too fluffy, and has a light dense consistency.  Give it a try. In the future, I may try different variations for variety.

This recipe yields about 2 loaves or 1 loaf and 6 dinner rolls or 12-15 dinner rolls.  You can also get one large loaf or a loaf like the size of french bread.  I like to use an egg wash before baking and once it comes out of the oven, I like to brush it with some melted butter.

Jalepeno Cheese Bread Print

Yields: 2 (9X5”) loaves (or 1 loaf and 6 dinner rolls)

Ingredients:

1-1/3 cup warm water

2 ¼ tsp yeast

¼ cup honey

3 tbsp unsalted butter, melted

4 cups bread flour

¾ tsp salt

¾ cup minced jalapeño peppers

2 cups shredded cheddar cheese, divided

Optional

1 egg + 1 tsp water (for egg wash)

1 tbsp unsalted butter, melted

Directions:

1. Combine warm water, yeast, butter, and honey in a pyrex measuring bowl and stir.  Let sit for 10 minutes to activate the yeast.

2. Using a stand mixer bowl, add bread flour, salt, jalapeño peppers, and 1 cup of cheese.  Quickly mix together and add activated yeast mixture.

3. Using the dough hook attachment; knead the dough for 8 minutes on setting 6-8 (Start off slowly so you don’t get a flour cloud).  Then add the rest of the cheese and knead for 2 minutes or until the dough forms a ball.

4. Turn the dough onto a floured surface and continue to knead until the dough is nice and smooth.

5. Lightly grease a large bowl and place the dough in the greased bowl, forming the dough into the shape of a ball.  Coat the top with some oil to prevent getting a film on top of the dough.

6. Cover with plastic wrap and place in a warm draft free spot and let rise for an hour or until it has doubled in size. Punch down dough to release some air.  

7. Grease pans with some oil and set aside.

8. Divide the dough into two portions. Form the dough into a loaf by rolling out the dough into an 8X8 and rolling it like a jellyroll.  Pinch the seams together and place it in the greased loaf pan seam side down.  Repeat with the other portion of dough. Cover loosely with plastic wrap or a kitchen towel and let rise for another hour or until it doubles in size.  (For dinner rolls, use the other portion of the dough and divide it into 6 equal portions.  Roll each piece into the shape of a ball and pinch the seams together and place it in the greased pan seam side down.  Cover loosely with plastic wrap or a kitchen towel and let rise for another hour or until it doubles in size.)

9. Lightly brush the top with an egg wash.

10. Preheat oven to 350 degree and bake loaves for about 40 minutes or until lightly golden brown.  Rotate halfway through and if the bread starts to brown before it is done, loosely cover it with foil. Bake dinner rolls for 30 minutes.  Brush with melted butter for a soft top or leave as is if you prefer a harder crust.  Allow it to cool completely on a wire rack.

Multigrain Bread

Last week, I was experimenting with adding chia seeds and flax seeds into my bread recipes.  I was really happy with how it turned out.  In fact, that's how this multigrain bread was born.  I pretty much used the basic foundation of my Honey Oat Bread Recipe and added the chia and flax seeds.  With this recipe, you will get a nice soft texture and the bread will be delicious because of the butter.  

Now, let's say you want a more dense multigrain bread that has a lot of chew.  Then you would not use the butter or only use like a tablespoon and add 6 tbsp of flaxmeal.  This will give you a denser bread and you will not get as much rise out of it.  It will still be very delicious and you may just have one slice instead of two because you will feel more satisfied.  

Multigrain Bread Print

Yields: 1 loaf

Ingredients:

1-1/3 cup warm water

2 ¼ tsp yeast

¼ cup honey

3 tbsp unsalted butter, melted

3 cups bread flour

1 cup Old Fashioned Oats

1/3 cup milk powder

2 tsp salt

2 tbsp chia seeds

3 tbsp Flax seeds

2 tsp honey (warmed)

2 tbsp oats

2 tsp flax seeds

Directions:

1. Combine warm water, yeast, honey, and butter in a small bowl and stir.  Let sit for 10 minutes to activate the yeast.

2. Using a stand mixer bowl, add bread flour, milk powder, salt, chia seeds, flax seeds, and yeast mixture.

3. Using the dough hook attachment, knead the dough for 10-12 minutes on setting 6-8 or until it comes together. (Start off slowly so you don’t get a flour cloud).

4. Turn the dough onto a floured surface and continue to knead until the dough is nice and smooth.

5. Lightly grease a large bowl and place the dough in the greased bowl, forming the dough into the shape of a ball.  Coat the top with some oil to prevent getting a film on top of the dough.

6. Cover with plastic wrap and place in a warm draft free spot and let rise for an hour or until it has doubled in size.

7. Grease a 9X5” loaf pan with some oil and set aside.

8. Form the dough into a loaf by rolling out the dough into an 8X8 and rolling it like a jellyroll.  Pinch the seams together and place it in the greased loaf pan seam side down.  Cover loosely with plastic wrap or a kitchen towel and let rise for another hour or until it doubles in size.

9. Lightly brush the top with honey and coat with oats and flax seeds.

10. Preheat oven to 350 degree and bake for about 40 minutes or until lightly golden brown.  Rotate halfway through and if the bread starts to brown before it is done, loosely cover it with foil. Allow it to cool completely on a wire rack.

I was playing with Flipagram and made this video of my bread rising.  I love a good proof!

Honey Oat Dinner Rolls

Dinner rolls are quite delicious!  Everybody loves those King's Hawaiian Rolls.  You really just can't have one.  The only down side is that each of those King's Hawaiian roll has about 100 calories.  Now, I haven't actually calculated the calories count on my Honey Oat Dinner Roll, but I can tell you that they have nutritious value.  Plus it is homemade!

I really enjoying making bread these days (especially when I get an awesome rise). There is a difference when you have homemade bread versus the store bought bread.  Homemade bread taste fresh and your kitchen will smell amazing! I know exactly what went into what I will be consuming.

I decided to make dinner rolls because it is the perfect size for my turkey burgers.  The sandwich bread was always a little big for the patty.  So this was the perfect solution and we really like the bread to burger ratio. These are like sliders size more or less.

Dinner rolls make great burgers.

Dinner rolls also make great snacks. What I also like about these dinner rolls is I won't gorge on a ton of them; they contain oats which are are more filling and leaves me satisfied with just having one.  I brushed the top with melted butter to soften the crust, you can leave that out if you want a harder crust. 

Also, make sure that you use warm water around 110-115 degrees to activate the yeast.  If your water is hot you will kill the yeast.  If it is not warm enough, then you will not activate the yeast.  Here's what it looks like when your yeast has activated.  

This recipe is just like my Honey Oat Bread; I just made them into dinner rolls.  Enjoy!

Honey Oat Dinner Rolls Print

Yields: 12 rolls

Ingredients:

1-1/3 cup warm water

2 ¼ tsp yeast

¼ cup honey

3 tbsp unsalted butter, melted

3 cups bread flour

1 cup Old Fashioned Oats

1/3 cup milk powder

2 tsp salt

1 tbsp unsalted butter, melted (optional)

Directions:

1. Combine warm water, yeast, honey, and butter in a pyrex measuring cup and stir.  Let sit for 10 minutes to activate the yeast. (Make sure that the water is around 110-115 degrees Fahrenheit; if the water is too hot, you will kill the yeast and your bread will not proof.  Wuah Wuah)

2. Using a stand mixer bowl, add bread flour, milk powder, salt, and yeast mixture.

3. Using the dough hook attachment, knead the dough for 12 minutes on setting 6-8 or until it comes together. (Start off slowly so you don’t get a flour cloud).

4. Turn the dough onto a floured surface and continue to knead until the dough is nice and smooth even.

5. Lightly grease a large bowl and place the dough in the greased bowl, forming the dough into the shape of a ball.  Coat the top with some oil to prevent getting a film on top of the dough.

6. Cover with plastic wrap and place in a warm draft free spot and let rise for an hour or until it has doubled in size.

7. Grease a 13X9” pan with some oil and set aside.

8. Divide the dough into 12 equal pieces. Roll each piece into the shape of a ball and pinch the seams together (if necessary) and place it in the greased pan seam side down. Cover loosely with plastic wrap or a kitchen towel and let rise for another hour or until it doubles in size.

9. Preheat oven to 375 degrees and bake for about 20-25 minutes or until lightly golden brown.  Rotate halfway through and if the bread starts to brown before it is done, loosely cover it with foil.

10. When you tap on the bread and it sounds hollow, you know it is done. Brush the top with melted butter.  This will soften the crust. Allow it to cool completely.  (You can also dig in, but I would wait 5-10 minutes at least)

Honey Oat Bread

This morning I woke up with absolutely no expectations.  Those are the best days because your day is unwritten.  I was thinking about dusting the house; I ended up not doing that. I'll be dusting tomorrow I suppose.  

The weather was favorable so I decided to make some bread. Around the 60s is perfect because it doesn't get too hot in the kitchen.  And I was really impressed with the first rise.  I think I finally perfected this proofing stuff.  My second rise resulted in a favorable proof.  I was very happy with the results today.  Most of the time, I tend to go rogue with recipes, but today, I followed it to a tee.  

I adapted this bread recipe from Laura in the Kitchen.  She has some really great recipes. So I would recommend checking her out.  She has a youtube channel where she shows you step by step how to make things.  It is very helpful.  

If you are craving homemade bread, this is a great one and it is super easy to make.  Your home will smell divine and it will make you smile.  

Honey OaT Bread Print

Yields: 1 loaf

Ingredients:

1-1/3 cup warm water

2 ¼ tsp yeast

¼ cup honey

3 tbsp unsalted butter, melted

3 cups bread flour

1 cup Old Fashioned Oats

1/3 cup milk powder

2 tsp salt

2 tsp honey

2-3 tbsp oats

Directions:

1. Combine warm water, yeast, honey, and butter in a small bowl and stir.  Let sit for 10 minutes to activate the yeast.

2. Using a stand mixer bowl, add bread flour, milk powder, salt, and yeast mixture. 

3. Using the dough hook attachment, knead the dough for 12 minutes on setting 6-8 or until it comes together. (Start off slowly so you don’t get a flour cloud).

4. Turn the dough onto a floured surface and continue to knead until the dough is nice and smooth.

5. Lightly grease a large bowl and place the dough in the greased bowl, forming the dough into the shape of a ball.  Coat the top with some oil to prevent getting a film on top of the dough. 

6. Cover with plastic wrap and place in a warm draft free spot and let rise for an hour or until it has doubled in size. 

7. Grease a 9X5” loaf pan with some oil and set aside.

8. Form the dough into a loaf by rolling out the dough into an 8X8 and rolling it like a jellyroll.  Pinch the seams together and place it in the greased loaf pan seam side down.  Cover loosely with plastic wrap or a kitchen towel and let rise for another hour or until it doubles in size. 

9. Lightly brush the top with honey and coat with oats.

10. Preheat oven to 350 degrees and bake for about 40 minutes or until lightly golden brown.  Rotate halfway through and if the bread starts to brown before it is done, loosely cover it with foil. Allow it to cool completely on a wire rack.