Notes: Method: Straight dough
Fermentation: 1 to 1 1/2 hours
35 ounces Bread flour (2 lb. 3 oz.)
1 pint Water, temperature controlled
4 Eggs
1 ounce Instant yeast
1 ounce Dry milk powder
3 ounces Granulated sugar
3/4 ounce Salt
3 fluid ounces Olive oil
10 ounces Jalapeño peppers, seeded and chopped
1 1/2 ounces Cilantro, finely chopped
2 ounces Onions, finely chopped
10 ounces Cheddar cheese, large dice
Yield: 4 Loaves
1. Place the bread flour, water, eggs, yeast, milk powder, sugar, salt and oil in a mixer bowl fitted with a dough hook. Mix on low speed until the ingredients are combined into a firm dough. Increase the speed to medium and knead until the dough is fully developed, approximately 7 to 9 minutes. Add the jalapenos, cilantro, onions, and cheese and mix just until blended into the dough. The dough should reach 80°F (26°C) after kneading.
2. Cover and ferment the dough until doubled, approximately 1 to 1 1/2 hours.
3. Punch down and divide the dough into four equal pieces. Round the dough and bench rest, covered, for 10 minutes.
4. Roll the dough into cylinders and place them, seam-side down, into greased or paper-lined loaf pans.
5. Proof until the formed loaves increase 75% to 80%, approximately 30 to 45 minutes.
6. Brush with egg wash and bake at 375°F (190°C) until golden brown, approximately 50 minutes. Cool the loaves in their pans for 30 minutes to prevent the loaves from collapsing.
Yield: 4 Loaves
Fermentation: 1 to 1 1/2 hours
35 ounces Bread flour (2 lb. 3 oz.)
1 pint Water, temperature controlled
4 Eggs
1 ounce Instant yeast
1 ounce Dry milk powder
3 ounces Granulated sugar
3/4 ounce Salt
3 fluid ounces Olive oil
10 ounces Jalapeño peppers, seeded and chopped
1 1/2 ounces Cilantro, finely chopped
2 ounces Onions, finely chopped
10 ounces Cheddar cheese, large dice
Yield: 4 Loaves
1. Place the bread flour, water, eggs, yeast, milk powder, sugar, salt and oil in a mixer bowl fitted with a dough hook. Mix on low speed until the ingredients are combined into a firm dough. Increase the speed to medium and knead until the dough is fully developed, approximately 7 to 9 minutes. Add the jalapenos, cilantro, onions, and cheese and mix just until blended into the dough. The dough should reach 80°F (26°C) after kneading.
2. Cover and ferment the dough until doubled, approximately 1 to 1 1/2 hours.
3. Punch down and divide the dough into four equal pieces. Round the dough and bench rest, covered, for 10 minutes.
4. Roll the dough into cylinders and place them, seam-side down, into greased or paper-lined loaf pans.
5. Proof until the formed loaves increase 75% to 80%, approximately 30 to 45 minutes.
6. Brush with egg wash and bake at 375°F (190°C) until golden brown, approximately 50 minutes. Cool the loaves in their pans for 30 minutes to prevent the loaves from collapsing.
Yield: 4 Loaves
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