Jalapeno Cheddar Bread

Ooooooh, heavenly! I think this is the best tasting bread I've ever made, and that's saying something for me who has had so, so many loaves of bread fail into miserable little bricks.

I used this amazingly easy recipe featured in Mother Earth News magazine for "Artisan Bread in 5 Mnutes a Day." But before I stirred all the ingredients together, I tossed in some tiny diced jalapenos (from my garden!), and some shredded sharp cheddar cheese. It was so amazing! And not that spicy, which is good, because I can only handle so much heat. The jalapenos are important becuse they add such a delicious, wonderful flavor which the sharp cheddar compliments so well. TRY IT!

Jalapeno Cheddar Bread

Put bread ingredients in the bowl according to the bread recipe.

Before mixing, add in 1/4 - 3/4 cups of diced jalapenos depending on how hot you want it. (After baking, a lot of my jalapeno bits lost their heat.)

Shred about 1 cup - 1 1/2 cups sharp cheddar cheese and toss into the bowl. Stir, making sure to coat the cheese with the flour so the shreds don't stick all together. Mix according to bread recipe directions. Chill until ready to bake. Follow the rest of the bread recipe.

**Bakers note: I have had this bread come out doughy before. The best way to avoid this is to take the bread's temperature! As soon as it reaches 190º F deep inside the loaf, you know it's done.