Jalapeño Bread

 

2 envelopes active dry yeast 1 teaspoon granulated sugar 1/2 cup warm water, (110°F) 8 3/4 cups all−purpose flour 3 cups shredded extra−sharp Cheddar cheese 1/4 cup minced jalapeno peppers 1 tablespoon salt 2 teaspoons Tabasco pepper sauce 2 cups milk 4 large eggs

In a small bowl stir yeast, sugar, and warm water. Let stand 5 minutes until foamy.

Meanwhile, in a large bowl combine 8 cups flour, Cheddar cheese, jalapeno pepper, salt and Tabasco pepper sauce.

In a small saucepan over low heat, heat the milk until warm (120 to 130 degrees F). Stir milk into flour mixture.

In a medium bowl lightly beat eggs. Set aside 1 tablespoon beaten egg to brush on dough later. Add remaining eggs to flour mixture; stir until the mixture makes a soft dough.

On a lightly floured surface, knead the dough 5 minutes or until smooth and elastic, kneading in the remaining 3/4 cup flour.

Shape the dough into a ball and place in a large, greased bowl, turning dough over to grease the top. Cover with a towel and let rise in a warm place until doubled, about 1 1/2 hours.

Grease two large cookie sheets. Punch down dough and divide it in half. Shape each half of dough into a ball and place the balls on the cookie sheets. Cover with a towel and let rise in a warm place until doubled, about 1 1/2 hours.

Preheat the oven to 375°F. Brush the loaves with the reserved beaten egg. Bake loaves about 45 minutes or until loaves sound hollow when lightly tapped. Remove to wire racks to cool.

Jalapeño Bagels

 

1 3/4 cups lukewarm water 1/2 teaspoon dry yeast 2 teaspoons salt 1 1/2 tablespoons granulated sugar 5 to 6 cups flour 1/3 cup jalapeños, chopped 1/4 cup dried red peppers

Mix water, yeast, salt and sugar. Add flour and jalapeños and mix into a ball. Knead for 10 to 12 minutes, adding more flour if necessary, until dough is stiff. Add red peppers and knead for 3 minutes. Let dough rest 10 minutes, then cut into 12 pieces with a knife.

Roll each piece of dough on a table to form long cigar−like shapes. Then, for each of the twelve pieces, connect the two ends by overlapping them about 3/4 of an inch and rolling the ends together to make a ring shape. Make sure each joint is secure or it will come apart while boiling.

Cover with a damp towel and let rise 1 to 1 1/2 hours in a warm spot. In a large pot, bring 1 to 2 gallons of water to a rolling boil. Place bagels in boiling water and boil until they float (15 to 30 seconds). Remove with a slotted spoon and place on a lightly greased cookie sheet. Bake at 400 degrees F for 10 to 15 minutes or until golden brown.

Italian Herb Focaccia with Three Cheese and Caramelized Onions

 

2 cups water, at 70 degrees F 2 teaspoons RapidRise yeast 4 to 4 1/2 cups bread or all−purpose flour 1 tablespoon sea salt 1/4 cup olive oil, plus additional for coating dough

Place water and dry yeast in a 5−quart Kitchen Aid mixer bowl. Let sit 5 minutes.

Scoop in bread flour, and add salt and 1/4 cup olive oil. Mix 6−7 minutes. Dough will be sticky but manageable. Cover dough well with olive oil and a damp cloth.

When the dough has risen, take it out of the bowl and place on a 15−inch−by−10−inch baking sheet that has been coated with olive oil. Push the dough outward with your hands. Let the dough rest and repeat until the dough totally covers the baking sheet and doesn't spring back.

Let the dough rest on the baking sheet until it reaches double its size. While waiting, gather the following ingredients:

2 onions, sliced and caramelized (see note) 3/4 cup shredded Asiago cheese 3/4 cup shredded sharp Cheddar cheese 3/4 cup shredded Gruyère cheese 2 tablespoons Italian herb seasoning

When dough has doubled in size, use your fingertips to dimple the dough. Spread caramelized onions, cheeses and herb seasoning on top of dough, and push into the dough. Let the dough rise again until it comes up and over all the ingredients on top. Brush olive oil on top, and bake in a 375 degree F oven for 20 to 25 minutes or until golden brown. Let cool. Slice and serve.

NOTE: To caramelize onions, heat 2 tablespoons olive oil in a medium sauté pan over medium heat. Add onions and cook, stirring until onions are translucent. Sprinkle onions with 1 tablespoon sugar, salt and pepper to taste. Continue to cook until onions are very soft and well caramelized.

King's Hawaiian Bread

 

6 cups flour, divided 3 eggs 1 cup pineapple juice 1 cup water 3/4 cup granulated sugar 1/2 teaspoon ginger 1 teaspoon vanilla extract 2 packages yeast 1/2 cup (1 stick) butter or margarine 1/2 cup flour

Beat eggs; add pineapple juice, water, sugar, ginger, vanilla extract and melted butter or margarine. Put 3 cups of the flour in large mixing bowl. Add egg mixture and stir until well mixed. Sprinkle in yeast, 1 package at a time, mixing well. Gradually add remaining 3 cups of flour. Batter will be hard to mix with spoon. You may have to use your hands. Make sure it is mixed well. Leave batter in bowl and cover with cloth and place in warm place. Let rise for 1 hour.

Remove from bowl and knead in the 1/2 cup flour. Knead about 10 times. Divide into 3 equal parts and place in well−greased round cake pans. Cover and place in warm place and let rise again, for l hour.

Bake at 350 degrees F for 25 to 30 minutes.

Italian Easter Bread

 

1 package dry yeast 1/4 cup warm water (105 to 110 degrees F) 3/4 cup butter, softened 3/4 cup granulated sugar 1/3 cup milk 1/2 teaspoon salt 1 tablespoon grated orange rind 1 tablespoon crushed aniseed 4 eggs 1 egg yolk About 4 3/4 cups flour 1 cup raisins

Blend yeast with warm water and allow 5 minutes for it to dissolve. Add butter, sugar, milk, salt, orange rind, aniseed, eggs and egg yolk. Add 2 cups of the flour and beat at medium speed of electric mixer for 10 minutes. Add 1 cup flour at low speed. Add 1 3/4 cups flour, stirring until well blended. Cover bowl tightly with plastic wrap and let rise 1 1/2 to 2 hours.

Punch dough down, turn out onto floured surface and knead 10 minutes. Gently knead in raisins. Divide dough into 2 balls. Form two (9 inch) flattened rounds on a greased baking sheet. Cover lightly with greased plastic wrap and allow to rise until "puffy" (40 to 45 minutes). Make topping.

Topping 1/2 cup granulated sugar 1/4 cup flour 1/4 cup butter, softened 1/3 cup almond paste 1 egg white beaten with 1 tablespoon water 3/4 to 1 cup sliced almonds Confectioners’ sugar

Blend sugar, flour, butter and almond paste with electric mixer until mixture resembles coarse crumbs. Brush top of rounds with egg white and water mixture. Place topping over loaves; then sprinkle with almonds. Press lightly. Bake in preheated 350 degree F oven about 30 minutes. Serve warm dusted with confectioners' sugar.