Yummy!!!
Jalapeno Cheese Braid
1½ T yeast 1 tsp sugar 1 cup warm water
4 cups flour 1½ tsp salt 1 T sugar
1 egg @rt 3/4 cup milk, warm 4 T canned jalapeno slices, diced
2 tsp Tobasco 3-4 large jalapenos 2½ cups cheddar, in ¼”&½” cubes
Use a large baking sheet for 2; don’t put the braid near the edge – cheese melts and drips. Or, put foil underneath and use foil later for wrapping the braids.
Slice the whole jalapenos, using half of the nicer parts and chop the rest. Proof yeast with sugar and water. Knead with milk, flour, salt, sugar, egg, and Tobasco to a soft smooth not-sticky dough. Towards end of mixing, add the chopped fresh jalapenos and mix briefly to distribute. Let rise till double, about 60-90 min. Punch down and divide in 4. Roll each piece into a rectangle about 18-20” long and 8-10” wide. Put a row of ¼” cheese dotted with the canned diced jalapenos down the center. Roll up, sealing the edges with egg wash, so is tightly sealed. Create a braid, crossing once in the middle. Spread apart widely, as it will grow and fill in. Dot the top with jalapeno slices, using egg wash so it sticks. Tuck in the ½” cheddar cubes in crannies and into the dough, folding it over a bit to hold the cheese in place. Let rise till double, about 1 hour. Brush with egg wash and can sprinkle Parmesan cheese on top. Bake in a 375 degree oven for about 25-35 minutes or until is 180°. Do not overbake! (the oil, sugar, low hydration, and long kneading make a compact crumb, very moist.)