Cheddar Jalapeno Bread

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 1 teaspoon active dry yeast
• 1 3/4 cups warm water, plus
• 1 tablespoon warm water
• 4 cups all-purpose flour, plus additional
• all-purpose flour, for dusting
• 1 1/2 teaspoons salt
• 1/4 cup olive oil
• 4 tablespoons chopped fresh jalapenos, including seeds and ribs
• 5 ounces coarsely grated extra-sharp cheddar cheese
• 1 1/2 ounces finely grated parmigiano-reggiano cheese
• 1 large egg, beaten with
• 1 pinch salt

Recipe

• 1 stir together yeast and 1 tablespoon warm water in a small bowl; let mixture stand until foamy, about 5 minutes. (if it doesn't foam, discard and start over with new yeast.).
• 2 mix together flour, salt, oil, yeast mixture, and remaining 1x cups warm water in bowl of mixer at low speed until a soft dough forms. increase speed to medium-high and beat 3 minutes more. add jalapeño, 1 1/2 cups cheddar, and 1/2 cup parmigiano-reggiano and mix until combined.
• 3 scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour. cover bowl with a clean kitchen towel (not terry cloth) to keep a crust from forming and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 2 1/2 hours. (alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.).
• 4 turn dough out onto a well-floured surface and gently form into a roughly 11- by 8-inch rectangle with floured hands.
• 5 fold dough in thirds (like a letter) with floured hands (dough will be sticky), pressing along seam of each fold to seal.
• 6 put dough, seam side down, in an oiled 9- by 5-inch loaf pan. cover pan with same clean kitchen towel and let dough rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly, 1 to 1 1/4 hours.
• 7 put oven rack in middle position and preheat oven to 400°f.
• 8 brush loaf with egg, then sprinkle remaining 2 tablespoons cheddar and remaining 1/4 cup parmigiano-reggiano down center of loaf.
• 9 bake until bread is golden and sounds hollow when tapped on bottom, 50 minutes to 1 hour. run a knife around edge of pan to loosen loaf, then remove from pan to test for doneness.
• 10 return bread (not in pan) to oven and turn on its side, then bake 10 minutes more to crisp crust. cool completely on a rack, about 1 1/2 hours.