Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!

 


@@@@@ Now You're Cooking! Export Format

"Hot Damn! Jack" Bread

none

1 cup Milk
1/2 cup Sour cream
2 cups bread flour
1 1/4 cups All-purpose flour
1 teaspoon Salt
2 tablespoons Sugar
2 tablespoons Margarine or butter
2 teaspoons Yeast
1 tablespoon Dried chives
1 tablespoon Cumin
1/2 cup Habanero Jack Cheese; shredded
1/2 cup Mozzarella cheese; shredded
1/2 cup Red bell pepper; chopped
1/4 cup Jalapeno pepper; chopped
3 Habanero chiles; red or orange,
-- diced fine

Original instructions (original recipe called for all bread flour, had Monterey Jack in place of the Hab Jack, and had no chopped habaneros): Place all ingredients except cheeses & peppers in bread pan according to your machine's instructions. Set for White bread & start. When the beeper sounds, add cheeses & peppers. NOTES : My loaf came out too high with 2 tsp. yeast, so the next time I tried 1 3/4 and it was much better. Posted to Digest bread-bakers.v097.n054 by Bobbi Novicky on Aug 26, 1997 Our instructions for hand-made: Dice all vegetables fine. Heat milk and butter to about 110 degrees F. After removing from heat and insuring that the temp hasn't risen, stir in the yeast. Place all the dry ingredients into large bowl. Add in liquid ingredients, cheeses and vegetables. Mix until it turns into dough. Knead 8-10 minutes until dough has a satiny finish on the outside. Make into a ball, and place into a slightly greased metal bowl with the rough side down. Allow to rise until doubled. Remove about 1/3 or so of the dough, roll into a cylinder and place into a 7-inch teflon loaf pan. Roll remaining 2/3 or so dough into cylinder and place into a 9-inch teflon loaf pan. Press both down evenly. Allow to rise until doubled or until you poke a finger into the dough and it doesn't spring back. Bake at 350 degrees for 40 minutes to 1 hour, turning pan after 20 minutes to insure even baking, or until internal temperature reaches 190 degrees. Immediately remove from pan and cool on a wire rack. Posted to the AZstarnet BBQ Mailing List by "Glen G. Hosey" on Jun 07, 1998. - - - - - - - - - - - - - - - - - - NOTES : The first time we tried this, we placed the whole loaf into a 9-inch pan. Pan was too small for this amount of bread, so I've found you get better results with one large pan and one small pan.

Yield: 12 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster