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Cheddar Jalapeno Bread

Cheddar Jalapeno Bread

The lecithin and vinegar in this bread give it a great ‘crumb’ or texture. This bread slices very nicely for sandwiches. The jalapeños and cheddar add the ‘zip’ you want for a Club Sandwich or Avocado/Veggie Sandwich.

Makes one large loaf.


  • 1-2 jalapeño chili peppers
  • 3/4 c water
  • 3/4 c lowfat cultured buttermilk
  • 2 tsp dry yeast
  • 1 Tbsp sugar
  • 1/4 tsp cider vinegar
  • 3 c all purpose flour (plus about 1/4-1/2 c for kneading)
  • 1 scant tsp salt
  • 1 tsp dry lecithin granules
  • 1-2 tsp canola oil
  • 1/2 c mild cheddar cheese or Colby-Jack cheese, shredded


  1. Remove the stem from the jalapeño pepper(s). If you want a milder bread, remove the membranes and seeds too. (We keep these in, as we like the kick of the full chili pepper.) Finely chop the jalapenos and set aside.
  2. In a small saucepan heat the water and buttermilk until tepid or about 105-110 degrees F. Pour this mixture into a large wide bowl and sprinkle in the yeast and sugar. Stir with a wooden spoon and set aside for 10 minutes before adding the vinegar.
  3. In a medium bowl, blend the flour, salt and lecithin. Add these dry ingredients to the large bowl and stir with the wooden spoon until blended. Stir in the jalapenos and distribute evenly throughout the dough. At this point you may knead the dough in the mixing bowl or on a floured surface. Add a little flour to the top and bottom as you knead, and continue to add as little flour as is needed to keep the dough from sticking. Knead a total of 4-5 minutes or until the dough is smooth and elastic.
  4. Place in a deep, lightly oiled bowl and turn the dough over so the top gets oiled too. Cover with a clean tea towel and place in a dark warm place for about an hour, or until double in volume. Punch down, knead briefly, and cover again. Cover and allow to rise for about 40 minutes or until double.
  5. Grease or spray a large, 9 x 5 x 3 inch loaf pan. Form the dough into a loaf shape and cover. Allow to rise for about 30 minutes. Preheat the oven to 450 degrees F during the last ten minutes of the final rise.
  6. Bake 10 minutes. Reduce heat to 350 and continue baking another 20 minutes. Briefly remove bread to a large baking sheet and evenly sprinkle on the cheese. Return the bread to the oven, leaving it on the baking sheet to catch any cheese drippings, and bake another 10 minutes. Remove and turn out to a cooling rack, being careful not to disturb the cheese topping. Cool at least an hour before slicing and serving.

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