Savor the Heat Cheddar Jalapeño Oatmeal Bread Recipe

Introduction

Prepare your taste buds for a culinary adventure with this delightful cheddar jalapeño oatmeal bread. Bursting with flavors, this hearty loaf features the rich nuttiness of oats, the sharp tang of cheddar cheese, and the fiery kick of jalapeño peppers. Each bite offers a perfect balance of cheesy goodness and spicy warmth, making it an irresistible choice for toast lovers everywhere.

Ingredients

Old-fashioned Oats: Opt for old-fashioned oats for a hearty texture and robust flavor.

Active Dry Yeast: Easily accessible in most stores, active dry yeast is the go-to for non-sourdough bread recipes.

Buttermilk: If available, buttermilk adds a rich flavor to the bread. However, milk or water can be used as substitutes.

Extra Virgin Olive Oil: Use good-quality olive oil for a delicious taste. Experiment with flavored oils for unique flavor profiles.

Honey: A touch of honey adds sweetness to complement the savory cheese and spicy peppers.

Unbleached All-purpose Flour: This recipe balances oats and flour for a hearty yet tender crumb. Feel free to experiment with whole wheat flour for added depth.

Jalapeño Peppers: Chunky jalapeño peppers add a flavorful kick to the bread. Adjust the quantity based on your preference for spice.

Instructions

1.     Prepare the Dough

·         In a large mixing bowl, combine old-fashioned oats, active dry yeast, and warm buttermilk. Let the mixture sit until frothy, about 5-10 minutes.

·         Stir in extra virgin olive oil, honey, and salt until well combined.

·         Gradually add unbleached all-purpose flour, mixing until a shaggy dough forms.

·         Knead the dough on a lightly floured surface until smooth and elastic, about 8-10 minutes.

2.     Incorporate the Cheese and Peppers

·         Flatten the dough and sprinkle evenly with cubed cheddar cheese and thinly sliced jalapeño peppers.

·         Gently fold the dough over the cheese and peppers, kneading lightly to distribute them evenly throughout the dough.

3.     Proof and Shape the Loaf

·         Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place until doubled in size, about 1-2 hours.

·         Once risen, punch down the dough and shape it into a loaf. Place the loaf in a greased bread pan, cover, and allow it to rise again until puffy, about 30-60 minutes.

4.     Bake to Perfection

·         Preheat the oven to 375°F (190°C). Bake the loaf for 30-40 minutes, or until golden brown and hollow-sounding when tapped on the bottom.

·         Remove the bread from the oven and let it cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.

5.     Slice and Serve

·         Once cooled, slice the cheddar jalapeño oatmeal bread and enjoy it toasted with butter or as a flavorful addition to sandwiches and snacks.

Notes

Experiment with different cheese and pepper varieties for unique flavor combinations. Store leftover bread in an airtight container or resealable bag for optimal freshness.

Mastering Oatmeal Bread A Step-by-Step Guide

1. Proof the Yeast: Start by proofing the yeast to ensure it's active. This step is crucial for proper rising. If your yeast isn't bubbling after proofing, it may be inactive, and you'll need to start over with fresh yeast.

2. Prepare the Bread Dough: Combine the proofed yeast with the remaining ingredients in a large mixing bowl. Knead the dough until it becomes smooth and elastic. Despite the chunky texture from the cheese cubes, continue kneading until the space between the cubes appears somewhat smooth and elastic.

3. Let the Dough Rise: Allow the bread dough to rise in a cozy environment. If possible, place it in a warm spot, such as on top of a preheated oven or in a sunny area. This initial rise is essential for developing flavor and texture in the bread.

4. Shape the Loaf and Second Rise: Gently handle the dough when shaping the loaf to avoid deflating it. Press softly along the surface of the dough, being careful not to rip or pull it. Shape the dough into a loaf by rolling it along the length and tucking in the ends. Place the shaped dough into the bread pan, seam-side down, for the second rise.

5. Top with Oats and Bake: Optionally, top the bread with rolled oats for added texture and visual appeal. To do this, brush the top of the loaf with a beaten egg white and generously sprinkle with oats before baking. The oats will toast and add a delightful crunch to the finished bread.

How to Store: Once cooled completely, store the oatmeal bread in an airtight container for 4-5 days. While the cheddar jalapeño variation remains moist for longer, versions without cheese may dry out more quickly. Toasting the bread can help revive its freshness.

Oatmeal Bread Variations

• Whole Grain Oatmeal Bread: Increase the percentage of whole grain flour for a heartier loaf.
• Saffron Honey Oatmeal Bread: Skip the cheese and jalapeño, and infuse the dough with saffron and almond flavors.
• Vegan / Dairy-free Oatmeal Bread: Omit the cheese and use water instead of buttermilk or milk for a dairy-free version.

Favorite Ways to Enjoy

• Enjoy a simple slice toasted with butter and nutritional yeast.
• Pair with carrot soup and a salad for a satisfying lunch.
• Use the bread to make a delicious panini, such as a TLT (tomato, lettuce, and tempeh).
• Create a breakfast sandwich with egg, utilizing the cheddar jalapeño bread for extra flavor and spice.

Cheddar Jalapeño Oatmeal Bread A Flavorful Bake

Ingredients

• 1 cup + 2 tablespoons (270 ml) warm buttermilk, warm water, or warm milk (115F)
• 2 1/4 teaspoons (one packet) active dry yeast
• 2 tablespoons honey
• 1 cup (100 g) old-fashioned oats, plus extra for topping
• 3 cups (375 g) all-purpose flour
• 1/4 cup (60 ml) extra virgin olive oil
• 1 teaspoon fine grain sea salt
• 6 ounces cheddar cheese, cut into 1/4-inch cubes
• 2 medium-large jalapeño peppers, thinly sliced
• 1 egg white, beaten well

Instructions

1. Grease a 1 lb. loaf pan (~9x5 inches) and set aside.
2. Proof the yeast by whisking together the warm buttermilk, 1 tablespoon of honey, and yeast in a large mixing bowl. Allow it to sit for 5-10 minutes until foamy and creamy.
3. Add the remaining honey, oats, all-purpose flour, and olive oil to the bowl. Stir to combine. Sprinkle with salt, cheese, and jalapeño slices, and stir until a cohesive dough starts forming. Let it sit for 10 minutes to allow the oats and flour to absorb some liquid.
4. Transfer the dough onto a lightly floured surface and knead for a few minutes until elastic and stretchy. Incorporate any loose cheese or peppers back into the dough. Adjust with a little extra flour or liquid if needed. Knead for 6-7 minutes and form the dough into a ball.
5. Place the dough in a lightly-oiled mixing bowl, cover with a clean dish towel, and let it rise in a warm place until it increases to about 1 1/2 times its original size, approximately 60 minutes.
6. Shape the dough into a log slightly smaller than the loaf pan and place it in the pan seam side down. Cover with a clean kitchen towel and let it rise for another 45-60 minutes until it fills out the pan.
7. Preheat the oven to 350F (175C). Before baking, brush the top of the loaf with beaten egg white and sprinkle generously with oats. Bake for 35-45 minutes until golden and the internal temperature reaches around 195F (90C).
8. Remove the bread from the pan and transfer it to a cooling rack to prevent sogginess. Allow it to cool completely before storing. Store the cooled bread in an airtight container for 4-5 days. Enjoy thick slices of this delicious bread toasted!

Notes

• This recipe yields one loaf.
• Serving size: 12 slices.
• Prep time: 2 hours
• Cook time: 40 minutes