{"id":2464,"date":"2008-11-24T20:28:00","date_gmt":"2008-11-25T03:28:00","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=2464"},"modified":"2008-11-26T10:06:24","modified_gmt":"2008-11-26T17:06:24","slug":"tomato-herb-jalapeno-cheese-bread","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/starters-snacks\/tomato-herb-jalapeno-cheese-bread\/","title":{"rendered":"Tomato, Herb, Jalapeno & Cheese Bread"},"content":{"rendered":"

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“Breadline Africa <\/a>is an internationally registered charity that seeks out partnerships of hope and growth in Africa.” <\/strong>Breadline Africa launched its Blogger Bake Off<\/a>, which is an online campaign aimed at connecting people to care, at getting bloggers\u00a0to talk to their\u00a0communities about poverty in Africa, and at\u00a0having these communities to donate to Breadline Africa.<\/p>\n

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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\u00a0<\/a>for tagging \u00a0me for a worthy cause: that\u00a0is raised for alleviating poverty in Africa. I am glad to be of any help, to\u00a0have the \u00a0awareness myself & to also spread it around. This is open to all. Anyone can participate and there are\u00a0a number of ways\u00a0you can contribute.<\/p>\n

Here are some ways to participate:
\nJoin our campaign<\/a>.
\nMake a donation<\/a> to Breadline Africa.
\nSubmit your bread baking recipe<\/a>
\nVote for your favourite recipe<\/a>.
\nBake many loaves of bread and host a bake sale<\/a>.
\nBake a loaf of bread and blog about it.<\/p>\n

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Checkout out this<\/a> to find out more on The world wide blogger bake off challenge.<\/p>\n

Bloggers\/Individuals who would like to bake for this\u00a0may\u00a05 other bloggers to Bake Bread, Give Dough and Feed Africa.<\/p>\n

I am tagging : Anudivya<\/strong> of\u00a0 “…and a little bit more<\/strong><\/a>”
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Priya<\/strong> of\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 “Akshayapaatram<\/strong><\/a>”
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Maninas<\/strong>\u00a0of\u00a0\u00a0 “Maninas:Food Matters<\/a><\/strong>”
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0PG<\/strong> of \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 “My Kitchen Stories<\/strong><\/a>”
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Farida<\/strong> of\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0“<\/strong>Farida\u2019s Azerbaijani Cookbook<\/strong><\/a>”\u00a0<\/p>\n

This is my contribution for a worthy cause. For\u00a0the longest time I had been planning to make a savory spicy, Jalapeno bread\u00a0, 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\u00a0I could refer to for the\u00a0proportions of the main ingredients.This recipe is adpated from here<\/a>. I have added whatever I had been wanting to add to the bread to make it a hearty, crusty loaf.\u00a0<\/p>\n

Sending this to BBD\u00a0 #14 –\u00a0Colored Breads <\/a>hosted by Boaz<\/a> of Grain Power. Also sending this to Susan’s Yeaspotting<\/a>.<\/p>\n

Ingredients:<\/strong><\/p>\n

    \n
  1. 1 Cup Milk<\/li>\n
  2. 1\/2 cup Water<\/li>\n
  3. 2 tablespoons Vegetable oil<\/li>\n
  4. 3\u00a0tablespoons of Tomato Puree<\/li>\n
  5. 2\u00a0Teaspoons Active Dry Yeast<\/li>\n
  6. 3\/4\u00a0Teaspoon Quick Rising Yeast<\/li>\n
  7. 4 cups All-purpose or Bread flour ( I used Bread Flour)<\/li>\n
  8. 1 cup Cornmeal<\/li>\n
  9. 3\/4 cup Whole-wheat flour<\/li>\n
  10. 4 teaspoons Salt<\/li>\n
  11. 2\u00a0teaspoons\u00a0 Cumin\/Jeera Seeds<\/li>\n
  12. 2\u00a0teaspoon Ground black pepper<\/li>\n
  13. 1 cup Shredded\u00a0Pepper Jack Cheese<\/li>\n
  14. 1\/2 cup Chopped fresh Cilantro\/Coriander<\/li>\n
  15. 2 Roma Tomatoes Chopped<\/li>\n
  16. 1\/2 Cup Chopped Sundried Tomatoes<\/li>\n
  17. 5 cloves of Garlic Minced<\/li>\n
  18. 6\u00a0Jalape\u00f1o Chiles, Sliced<\/li>\n
  19. More Corn Meal or Flour for dusting<\/li>\n
  20. 1 tablespoon Sesame seeds<\/li>\n<\/ol>\n

    \u00a0<\/strong>Preparation:<\/strong><\/p>\n

    Squeeze out the juice of the chopped tomatoes & set aside. Save the juice.<\/p>\n

    Mix Tomato Puree,\u00a0saved Juice\u00a0&\u00a0 the 1\/2 Cup Luke warm water.<\/p>\n

    Heat \u00a0the \u00a0milk to Luke warm. Add vegetable oil. Transfer to large bowl and sprinkle with yeast; let sit for\u00a05 minutes, or until foamy.<\/p>\n

    Add the Tomato Puree mixed to the above mixture.<\/p>\n

    Sift flour, cornmeal, whole-wheat flour, salt,\u00a0 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,\u00a0Sun Dried Tomatoes, cumin\u00a0and jalape\u00f1os. Stir & Knead until well mixed.<\/p>\n

    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.<\/p>\n

    Preheat oven to 375\u00b0F. Dust a\u00a0baking sheet\u00a0with cornmeal or flour.<\/p>\n

    Divide dough into 2 equal portions and shape into\u00a0oval 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\u00a0and cover. Let rise in a warm place for\u00a030 minutes.<\/p>\n

    Bake for\u00a025 –\u00a030 minutes, or until golden brown and\u00a0or toothpick comes out clean when inserted in the center. Place loaves on a rack to cool. Cut when cool or slightly warm and serve.<\/p>\n

    \"\"<\/p>\n

    I was extremely pleased with the results.\u00a0The crust was beautifully rustic. The inside was of yellowish orange\u00a0hue, fluffy and soft, with bites of tomato & hot jalapeno.\u00a0 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\u00a0happy with myself:-D.<\/p>\n

    \"\"<\/p>\n

    \u00a0<\/p>\n

    Related Posts:<\/em><\/strong><\/p>\n

    Minestrone Soup<\/strong><\/a>
    \n    Vegetable & Fruit Whole Grain Bread<\/strong><\/a>
    \n    Poee: Mildly Spiced Goan Bread<\/strong><\/a>
    \n    Spiced Apple Ginger Bread<\/strong><\/a><\/p>\n

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