Tomato, Herb, Jalapeno & Cheese Bread

Breadline Africa is an internationally registered charity that seeks out partnerships of hope and growth in Africa.” Breadline Africa launched its Blogger Bake Off, which is an online campaign aimed at connecting people to care, at getting bloggers to talk to their communities about poverty in Africa, and at having these communities to donate to Breadline Africa.

We indeed need to be thankful for all that we have, & to be able to have an opportunity to participate to help the less fortunates. Here we are experimenting with food & at some end of the world little children are dying of hunger. Thanks to Shibani of Anyone Can Cook for tagging  me for a worthy cause: that is raised for alleviating poverty in Africa. I am glad to be of any help, to have the  awareness myself & to also spread it around. This is open to all. Anyone can participate and there are a number of ways you can contribute.

Here are some ways to participate:
Join our campaign.
Make a donation to Breadline Africa.
Submit your bread baking recipe
Vote for your favourite recipe.
Bake many loaves of bread and host a bake sale.
Bake a loaf of bread and blog about it.

Checkout out this to find out more on The world wide blogger bake off challenge.

Bloggers/Individuals who would like to bake for this may 5 other bloggers to Bake Bread, Give Dough and Feed Africa.

I am tagging : Anudivya of  “…and a little bit more
                       Priya of         “Akshayapaatram
                       Maninas of   “Maninas:Food Matters
                       PG of         “My Kitchen Stories
                       Farida of       Farida’s Azerbaijani Cookbook” 

This is my contribution for a worthy cause. For the longest time I had been planning to make a savory spicy, Jalapeno bread , something versatile enough to be a fit for lunch, dinner, dips or simply for bites. I scanned a lot of internet recipes. Finally I found something where I could refer to for the proportions of the main ingredients.This recipe is adpated from here. I have added whatever I had been wanting to add to the bread to make it a hearty, crusty loaf. 

Sending this to BBD  #14 – Colored Breads hosted by Boaz of Grain Power. Also sending this to Susan’s Yeaspotting.


  1. 1 Cup Milk
  2. 1/2 cup Water
  3. 2 tablespoons Vegetable oil
  4. 3 tablespoons of Tomato Puree
  5. 2 Teaspoons Active Dry Yeast
  6. 3/4 Teaspoon Quick Rising Yeast
  7. 4 cups All-purpose or Bread flour ( I used Bread Flour)
  8. 1 cup Cornmeal
  9. 3/4 cup Whole-wheat flour
  10. 4 teaspoons Salt
  11. 2 teaspoons  Cumin/Jeera Seeds
  12. 2 teaspoon Ground black pepper
  13. 1 cup Shredded Pepper Jack Cheese
  14. 1/2 cup Chopped fresh Cilantro/Coriander
  15. 2 Roma Tomatoes Chopped
  16. 1/2 Cup Chopped Sundried Tomatoes
  17. 5 cloves of Garlic Minced
  18. 6 Jalapeño Chiles, Sliced
  19. More Corn Meal or Flour for dusting
  20. 1 tablespoon Sesame seeds


Squeeze out the juice of the chopped tomatoes & set aside. Save the juice.

Mix Tomato Puree, saved Juice &  the 1/2 Cup Luke warm water.

Heat  the  milk to Luke warm. Add vegetable oil. Transfer to large bowl and sprinkle with yeast; let sit for 5 minutes, or until foamy.

Add the Tomato Puree mixed to the above mixture.

Sift flour, cornmeal, whole-wheat flour, salt,  and pepper together in a medium bowl. Gradually add to yeast mixture while mixing, about 6 minutes, or until a smooth, elastic dough forms. Add Pepper Jack cheese, cilantro/coriander, Garlic, chopped tomato, Sun Dried Tomatoes, cumin and jalapeños. Stir & Knead until well mixed.

Knead for another 5-10 minutes adding dusting it with flour as required. Transfer to a lightly oiled bowl and cover with a kitchen towel. Let rise in a warm place for 1 Hour.

Preheat oven to 375°F. Dust a baking sheet with cornmeal or flour.

Divide dough into 2 equal portions and shape into oval loaves. Brush them with oil and sprinkle sesame seeds on the top. Place loaves on prepared baking sheet, make 3 slashes on each of them and cover. Let rise in a warm place for 30 minutes.

Bake for 25 – 30 minutes, or until golden brown and or toothpick comes out clean when inserted in the center. Place loaves on a rack to cool. Cut when cool or slightly warm and serve.

I was extremely pleased with the results. The crust was beautifully rustic. The inside was of yellowish orange hue, fluffy and soft, with bites of tomato & hot jalapeno.  We are using it for lunch/dinner & for munch:-D. It tastes wonderful dunked in soup & or any gravy. We also have been making sandwiches. The heat & the zing changes the entire flavor of a sandwich. Today I am really happy with myself:-D.


Related Posts:

Minestrone Soup
Vegetable & Fruit Whole Grain Bread
Poee: Mildly Spiced Goan Bread
Spiced Apple Ginger Bread

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