bread-jack cheese and jalepeno

By momofsixplus1

Ingredients

• 1 1/2 cups milk
• 1/2 cup water
• 2 tablespoons vegetable oil
• 2 (1/4 oz) pkgs active dry yeast or 2 1/2 tsp
• 4 cups all purpose or bread flour
• 1 cup cornmeal
• 3/4 cup whole-wheat flour
• 4 tsp salt
• 2 tsp ground cumin
• 1 tsp ground black pepper
• 1 cup shredded monterey jack cheese
• 1/2 cup chopped fresh cilantro
• 7 jalapeno chiles, seeded and minced

Preparation

Step 1

in a small saucepan, combine milk, water and vegetable oil. heat over medium heat until temperature reaches between 105-115. transfer to large bowl and sprinkle with yeast. let sit for 3 minutes or until foamy.

sift flour, cornmeal, whole-wheat flour, salt, cumin and pepper together in a medium bowl. gradually add to yeast mixture while mixing, about 6 minutes, or until smooth elastic dough forms. add monterey jack cheese, cilantro and jalapenos; stir until well mixed. transfer to a lightly oiled bowl and cover with kitchen towel. let rise in warm place for 30 minutes.

preheat oven to 375. dust a baking sheet with cornmeal or flour.

divide dough into 2 equal portions and shape into round loaves. place loaves on prepared baking sheet and cover. let rise in a warm place for 25 minutes.

bake 18-20 minutes or until golden brown.

makes 1 loaf

*** it's a good idea to wear rubber gloves when handling fresh chiles.