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  • Jalapeno Cheese Tomato Baguette

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    Ingredients

    • 6 ounce jalapeno peppers
    • 3 1/2 lb bread flour (about 11 c.)
    • 4 c. water
    • 1/2 ounce fresh yeast
    • 1/4 c. honey
    • 1 tsp salt
    • 1/2 c. soft sun-dry tomatoes
    • 4 ounce Cheddar cheese diced into 1/2-inch cubes

    Directions

    1. YIELDS 2 LOAVES
    2. Bakers Gary Wald And Lila Strother, Desert Flour Bakery and Bistro, Sedona, Arizona
    3. Smoke the jalapenos in a smoker or possibly on a grill. Dice and set aside.
    4. In a large bowl, mix bread flour, water, yeast, and honey. If mixing by hand, use a wooden spoon till all is combined, about 10 min. If using an electric mixer, use a dough hook and mix till all is well combined, about 5 to 6 min
    5. Add in salt. Mix 6 min.
    6. Add in peppers, tomatoes, and cheese. Knead 5 - 10 min. Let dough rest 1 1/2 hrs. Form into 2 loaves and place on well-greased oven-proof tray or possibly cookie sheet. Cover and allow to rest till they have doubled in size, about 1 more hour.
    7. Preheat oven to 425F
    8. Bake for 35 min, misting occasionally with water.
    9. AUTHOR'S
    10. NOTE: These loaves can be assembled without smoking the jalapenos, but they will lack an excellent flavoring.

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