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March 06, 2011

Pepper Jack Baked Wheat Bread

Lazy Sunday morning, raindrops are drumming on the roof. With having guests over tonight, I am in the mood for baking some yummy bread. To give good flavor to this bread, I am adding Jalopeno cheese(Pepper Jack) into the dough; it will be great to eat with a little butter or olive oil at the table.

75 g Unsalted Butter
1 1/2 Cup Whole Milk
25 g Dry Active Yeast
2 Cup Wheat Flour
1 1/2 Cup All Purpose Flour
1/4 Cup Flax Seed Flour
1 tsp Salt
1 Cup grated Pepper Jack

1. Melt butter, add milk and warm until humid approximate 100 degrees Fahrenheit.
2. Add yeast and stir a little, cover with plastic wrap or foil and let sit until frothy.

3. Blend all flour and salt, pour in yeast mix and work with dough hook in mixer or by hand with spatula in a big bowl.
4. Add cheese just before dough comes off the sides and forms to a ball.

5. Cover bowl and let the dough rise for 30 minutes or to double size.
6. Take dough on a floured cutting board. 7. Cut dough into 15-20 pieces and roll them with a little pressure under your cupped shaped hand.

8. Space out rolls on a baking sheet, score a cross with a sharp knife on the top of each bun, cover with a towel and let proof in a warm, draft free spot for 20 minutes or until double size.

9. Brush a little water and sprinkle flax seed on top. Bake in 450 degrees Fahrenheit 7-10 minutes, until buns feel light in weight and are brown under

10. Let cool on rack before storing buns in zip lock bags. Keep fresh rolls in freezer and thaw due to need for optimal quality and texture.


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