Comments on: Jalapeño Cheese Bread

By: Michael young

Michael young — Mon, 30 Sep 2024 18:55:58 +0000

It was great.
Did not use jalapenos used bread-and-butter pickle chips. Put them on a paper towel and I dried off real good before using, Sprinkled with everything bagel seasoning., came out great.

By: Tara

Tara — Mon, 23 Sep 2024 00:36:20 +0000

I made this today with some chicken corn chowder and it was a winning combo. The only jalapeño I had was frozen so I grated it and mixed it into the dough. It was a nice kick! This recipe is a keeper!

By: H. Gordon Kemnitz

H. Gordon Kemnitz — Sun, 22 Sep 2024 03:10:49 +0000

I used to make my own version of J.C. bread (among others) to bring to work, and it was always the favorite. I added about 1/4 cup of masa corn flour to the mix in order to give it that traditional Mexican corny taste. I also chopped up my own fresh roasted chiles and incorporated them into the dough, so the heat could be tasted throughout the bread, along with small cubes of cheddar, which melted as the bread baked. No matter what other type of yummy bread I made to share, they always wanted more of that J.C.

By: Joanne DeYoung

Joanne DeYoung — Sun, 28 Apr 2024 20:54:41 +0000

So, I added a 4 oz can of Hatch chile peppers (well-drained) and this was absolutely delicious! I needed to add some more flour, but the bread is so moist. The chiles just disappeared into the dough but there is a wonderful gentle spice that just makes me so happy! YUM!

By: Joanne

Joanne — Thu, 01 Feb 2024 19:10:35 +0000

I have made this bread several times since my last post and have figured out the bread thing! We love this spicy bread and I think I may try adding some diced jalapenos to the batter.

I read a very good article about temping baked goodies. It has helped me avoid cutting in a doughy loaf of bread.

Your recipes have turned me into a really good cook! Thanks!

By: Joanne DeYoung

Joanne DeYoung — Wed, 12 Oct 2022 22:59:34 +0000

I have made this bread a couple of times and struggle with it being doughy I believe because I need to make adjustments for altitude. I live at 6000 ft. half the year and sea level the other half. After doing some research, the next time I make it I will reduce the yeast and manipulate the flour/water ratio. In spite of my struggles, the flavors are really good!

By: Linda Baar

Linda Baar — Thu, 10 Jun 2021 02:02:01 +0000

This was absolutely delicious. I made it with some jalapeños from a jar but next time I am going to use fresh. Nevertheless it was delicious. It was so easy = thx

By: Rona

Rona — Fri, 31 Aug 2018 16:58:53 +0000

We tried this and it was really good. I brought it to a party and it was all eaten up immediately with several people taking seconds. It’s a great bread to serve with soup or chili. Perfect for sopping up the remains in your bowl without falling apart.

By: Trent

Trent — Thu, 23 Mar 2017 03:01:32 +0000

In reply to Rachel Farnsworth. I followed the directions you gave. It seems to be rising now. But it took over three hours. I added a couple of towels on top of the one I started with. So, slowly but surely. Thanks.

By: Rachel Farnsworth

Rachel Farnsworth — Thu, 23 Mar 2017 00:26:49 +0000

In reply to Trent. That's not true. Salt doesn't kill yeast, it simply slows down the growth. Modern yeast like instant dry yeast and active dry yeast (like the recipe calls for) doesn't have this problem and there's no need to proof it.

By: Trent

Trent — Thu, 23 Mar 2017 00:23:57 +0000

For an inexperienced cook, you need to tell them to prepare the yeast according to it’s preparation directions. The salt kills the yeast. It needs to be proofed and then it can be added. Otherwise, the dough will never rise.

By: Rachel Farnsworth

Rachel Farnsworth — Fri, 10 Feb 2017 16:47:23 +0000

In reply to SlyVixen. I'm not sure what you are looking at, but it definitely wasn't almost raw.