Smoked Jalapeno Cheddar Bread Recipe

Directions

• Combine water and milk, and heat to between 105 and 110 degrees Fahrenheit.
• Combine warm liquid and yeast in bowl of a stand mixer. Allow yeast to bloom for 5-10 minutes to make sure it is good and active.
• To the mixer bowl, add the flour, dough conditioner, sugar, and salt. Mix on low speed for a minute, using the dough hook.
• To the bowl, add softened butter and mix another minute on low speed.
• Add the chopped jalapeno and about half of the shredded cheese. Mix another minute on low speed.
• Add most of the remaining cheese to the mixer (reserving enough to sprinkle over top of the loaf later). Mix on medium speed for 5 full minutes.
• Turn the dough onto a floured surface. If needed, pat a little more flour into it so it doesn’t completely stick to the counter or your fingers. Dough should be quite soft and still slightly sticky.
• Form the dough into a ball and place into a greased bowl. Cover the bowl with plastic wrap, and allow to rise for 1 hour.
• Turn the risen dough onto a floured surface. Press flat and into a rectangle or oval shape that is about as long and wide as your bread loaf pan. Then roll the dough up into a loaf shape and place into a lightly greased loaf pan. If baking in a smoker, it’s best to use a cast iron loaf pan.
• Cover the bread pan with greased plastic wrap, and allow to rise for another 30 minutes.
• Brush the top of the loaf with whole milk, and sprinkle the remaining shredded cheese over top. Bake in the oven or smoker at 350 degrees Fahrenheit, until the internal temperature of the bread reaches 190 degrees. This will take around 40 minutes, but can vary slightly if your smoker temperature fluctuates.
• Remove the baked bread from the smoker or oven, and allow to cool just until you can touch the pan and remove the bread. At that point, place the bread on a wire rack and allow it to finish cooling before slicing.