CHEESY & SEEDY JALAPENO BREAD (ABM)

Cheesy & Seedy Jalapeno Bread (Abm) image

Provided by Katzen

Time 3h10m

Yield 1 Loaf, 10 serving(s)

Number Of Ingredients 13

2 1/2 teaspoons bread machine yeast or 2 1/2 teaspoons fast rising yeast
3 cups bread flour
2 tablespoons poppy seeds (plus 1 tsp for topping, if desired)
2 tablespoons sesame seeds (plus 1 tsp for topping, if desired)
2 tablespoons old-fashioned oatmeal (large flake, plus 1 tsp for topping, if desired)
2 tablespoons sunflower seeds (plus 1 tsp for topping, if desired)
3/4 teaspoon salt
1 tablespoon sugar
1 tablespoon oil
10 ounces warm water
1 cup cheddar cheese, sharp, cubed or 1 cup cheddar cheese, sharp, shredded
1 (13 ounce) jar jalapeno peppers, drained (use 1/2 to 1 full jar, based on your heat preference)
2 tablespoons cheddar cheese, sharp, shredded

Steps:

Place yeast, flour, seeds, oatmeal, salt, sugar, oil, and water in bread machine according to manufacturer's directions.
When cycle is complete, remove dough, and knread 1 cup cheese and jalapenos (well drained and dried) into dough. I make the process easier by taking chunks of the dough and placing them into a bowl, a couple at a time, topping with cheese and jalapenos, and repeating until all dough, cheese, and jalapenos are gone - and then gently kneading.
Form into a loaf, and place into a lined 9x5 bread pan (I line mine with parchment paper.) Alternatively, you could grease and flour the pan - just be aware that the cheese can stick really well, so it's best to line the pan! Top with shredded cheddar and additional grains/oatmeal.
Allow loaf to rise until doubled, approximately 45 minutes. Set oven to 375°F When loaf is doubled, bake for 35-45 minutes, until browned and until the loaf sounds hollow when you knock on the bottom of it.