My sister buys this bread at a local bakery and it is very soft and very tasty. I've tasted it once or twice at her place, but don't really remember how it looks or tastes. When I was thinking of making the bread, I asked her to take a video of the bread. She took the time to buy a fresh loaf and with the help of my BIL made a video showing the cross section of the bread.
I lightly sauteed the jalapenos in butter (a tip from Martha Stewart's Jalapeno-Cheddar muffins recipe) and that gave the bread an amazing flavor. I used about 3 medium size jalapeños finely chopped in the recipe. I removed the ribs and seeds to make them less spicy. Increase or decrease the number of chilies based on your spice preference.
I used Tangzhong starter to get the soft and fluffy texture to the bread. Also I couldn't stop myself from adding 1/2cup of wholewheat flour because making 100% white breads make me very guilty. I wish I could add more, but the soft texture of the Hokkaido would suffer -- so had to stopped myself.
I was skeptical how this bread would turn out. I knew it was going to have a great texture, but I wasn't sure if it would get super spicy. I was pleasantly surprised how delicious it turned out -- it wasn't too spicy at all, even my kids loved it. It had a really nice flavor and would be great for sandwiches or toast. My kids enjoyed it with some cream cheese.
Jalapeño Bread Ingredients:
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For Tangzhong Starter:
- 2tbsp Unbleached Bread flour
- 3tbsp Water
- 3tbsp Whole Milk For the Bread:
- 1/2cup Jalapeños (from about 2~3 jalapeños), finely chopped (remove ribs and seeds to mellow the flavor. Adjust the quantity based on the spice preference)
- 21/2cups Bread flour (I used 2cups bread flour and 1/2cup Whole wheat flour)
- 1tbsp Instant Dry Yeast
- 1tbsp Sugar
- 1tsp Salt
- 2tbsp Nonfat Dry Milk
- 1/2cup Whole Milk
- 1tbsp Egg replacer whisked in 3tbsp water (or 1 large Egg)
- 6tbsp Unsalted Butter, divided use
- Make the Starter: In a small saucepan, combine the ingredients for Tangzhong starter. Whisk until no lumps remain.
- Place the pan over low heat and cook, whisking constantly, until thick and the whisk starts to leave lines on the bottom of the pan, about 3~5 minutes.
- Transfer the starter to a small bowl and let cool to room temperature.
- Prep Jalapenos: Melt 2tbsp butter in a saute pan, add the chopped jalapenos and pinch of salt; cook till slightly tender, about 3~4 minutes. Take off the heat and let cool to room temperature.
- Make the Dough: Combine flour(s), sugar, salt, yeast, dry milk, melted 4tbsp butter, milk, egg replacer mixture, cooled jalapenos and the tangzhong starter in a large mixing bowl or the bowl of the stand mixer.
- Mix and knead till a smooth, elastic dough forms. Shape the dough into a ball and place it in a lightly greased bowl. Cover and set aside for 60~90 minutes, until puffy but not necessarily doubled in bulk.
- Gently deflate the dough and form into a loaf. Place it in a lightly greased 8.5"x4.5" loaf pan. Cover with a greased plastic wrap and set aside for 40~50 minutes.
- To Bake: Preheat the oven to 350F. Brush the loaf with milk (or egg wash) and bake for 28~32 minutes or until the top is golden brown and the digital thermometer inserted into the center reads 190F.
- Remove from the oven and transfer to a cooling rack to cool completely before slicing.
Breads with Peppers:
- Bellpeppers and Cheese Scones by Basic N Delicious
- Bellpepper and Paneer Stuffed Lattice Bread by Seduce Your Tastebuds
- Bell Pepper Stuffed Whole Wheat Buns by Sara’s Tasty Buds
- Capsicum Onion Pizza with Wholegrain Base by Ambrosia
- Cheddar and Jalapeño Scones by Herbivore Cucina
- Cheese Stuffed Peppadew Stuffed Buns by Food Lust People Love
- Crushed Red Pepper Grissini by Karen's Kitchen Stories
- Fatayer Jebneh by Mayuri's Jikoni
- Green Chile and Cheddar Biscuits by Hezzi-D's Books and Cooks
- Hatch Chile Zucchini Bread by Magnolia Days (recipe above)
- Jalapeño Bread by Cook's Hideout
- Jalapeño Flour Tortillas by Hostess At Heart
- Jalapeño Parmesan Swirl Bread Rolls by Spill the Spices
- Jalapeño Sourdough Bread by Baking Sense
- Mixed Pepper Bread by Sneha's Recipe
- Msemen Maamer - Moroccan Flatbread Stuffed with Peppers by The Bread She Bakes
- Parmesan Cracked Pepper Beer Bread by Cindy's Recipes and Writings
- Pepper Pav Buns by Sizzling Tastebuds
- Roasted Red Pepper Bread by A Shaggy Dough Story
- Roasted Red Pepper Fougasse by Spiceroots
- Spiced Herb Monkey Bread by Passion Kneaded
- Spicy Whole Wheat Rolls by Gayathri's Cook Spot
- Vegetable Stuffed Braided Bread by My Cooking Journey
- Zucchini and Pepper Cornbread by Palatable Pastime
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
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