When you're a baker, it's awfully convenient having a friend who is a farmer. You get the best fruits and vegetables when they're in season and, typically, you don't even have to pay for them! A little courtesy goes a long way. Simply sharing some your baked goods with your farmer will help show your appreciation and hopefully strengthen your relationship.
Today, my neighbor/farmer friend brought over a dozen different peppers, yellow squash and a HUGE zucchini. When I saw the Jalapeño peppers, I immediately thought of a fantastic bread recipe that I tried out a couple months ago. The flaky, hard crust and cheesy, soft insides are downright delectable. The peppers also add a nice spicy kick to the overall flavor. It's a great bread to eat as a snack or even to use with dips or cut up meat as an hors d'oeuvre. Making bread might be a pain in the ass but, trust me when I say, this recipe is totally worth it!
2/3 cup Water (115 degrees)
2 cups all-purpose Flour
1 tsp Salt
3.2 oz grated sharp Cheddar cheese
2 medium-sized Jalapeño peppers, diced
3 Tbsp grated Pecorino cheese
1 1/2 tsp fast-rising Yeast
Begin by getting all your ingredients together, i.e. cutting up the peppers and grating the cheese.
If you have a bread machine, add in all the ingredients, ending with the yeast. Set your machine to "dough" and press start.
If you don't have a bread machine, begin by adding the yeast to the water, which should be about 115 degrees. Let sit 5 minutes or until bubbly. Pour into a mixing bowl (with a dough hook) along with the rest of the ingredients. Mix about 1 minute. If the dough doesn't form into a ball, add a little extra water. Turn off the machine and let the dough rest for 5 minutes. Turn on the machine again and mix the dough for another 30-40 seconds.
Move the dough to a floured work surface. It should be smooth but firm. Place in a clean, dry bowl. Cover with plastic wrap and place in a warm space to rise. (Tip- if you preheat your oven to 350 degrees for 1 minute and then turn it off, it should be around 80 degrees.) Let rise 40-50 minutes or until doubled in size.
Remove from the oven and place on a floured work surface. Roll the large ball into a cylindrical shape and the 2 others into small balls. Place back on the now floured baking pan. Spray lightly with water. (Tip- got a spray bottle for the grill? or, perhaps for doing your hair? Use it to more evenly spritz your bread.) Let rest 30 minutes.
Using a sharp knife, cut several slots into the large loaf and two Xs into the smaller balls. Spray lightly again with water.
Bake at 410 degrees for 30-40 minutes. (Tip- to determine when it's done, knock on the bread, if you hear a hard, hollow sound, take it out.)
