Bread Machine Jalapeño and Cheese Bread

This easy bread machine recipe makes a delicious, all-purpose loaf you can slice and enjoy anytime. The best part is your bread machine does most of the work.

Wet Ingredients:
1¼ cup water, room temperature (300 mL)
½ tsp. hot pepper sauce (2 mL)
½ cup sharp cheddar cheese, freshly shredded (125 mL)

Dry Ingredients:
¼ cup nonfat dry milk (50 mL)
1 Tbsp. Monk Fruit Sweetener with Erythritol (Granular) (15 mL)
1½ tsp. sea salt (7 mL)
2 jalapeños, stemmed, seeded and finely chopped or 2 tsp. dried jalapeño peppers, crushed
¾ cup cornmeal (175  mL)
3½ cups bread flour, spooned and leveled (875 mL)
1¼ tsp. bread machine yeast (6 mL)

Unplug the bread machine and remove the bread pan.

Put all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the bread maker. Select the MENU button with the following program settings:

MENU: Sweet
CRUST: Light or Medium
LOAF: 1.5 lbs

Press CONFIRM then the START/STOP button to mix, knead, rise and bake. Add the fruit to the Add-Ins Tray or when the machine signals for add-ins.

When the cycle is complete, remove the bread pan from the machine and transfer the bread to a wire rack to cool completely before slicing.

Substitutions:

• Flour: I’ve used all-purpose flour and bread flour interchangeably but you can expect there to be a texture difference because bread flour is higher in protein.
• Jalapeños: If you want something with less heat in this bread, try using red or green bell pepper. If you want about the same heat, try using poblano or Anaheim chiles. If you want to burn your taste buds, use serrano.