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High Mountain Lodge
PO Box 1888
Winter Park, CO 80482

425 County Road 5001
Winter Park, CO 80482

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High Mountain Lodge, Inc.

High Mountain Lodge is a trademark of High Mountain Lodge, Inc.

Jalapeño Cheese Bread

Preheat your oven to 325° F. Grease and flour 3 bread pans.

  • 8 cups all-purpose flour
  • 4 cups shredded Cheddar Cheese (I use the Safeway four-cheese Mexican cheese combo; but any nice yellow cheese will work).
  • 3/4 cup minced jalapeño peppers (for less heat but still good flavor, you can substitute 2 four-ounce cans of Hatches Green Chilies
  • 1/2 cup white sugar
  • 1-1/2 teaspoons salt
  • 2 cups warm water
  • 3 packages of active dry yeast (2 tbsp of bulk active dry yeast)
  • 4 tablespoons (1/4 cup) oil (I use light olive oil; any oil will do)

Add 1 tablespoon of the sugar to the warm water. Dissolve the yeast in the sugar water and let activate. About 10 minutes.

In a very large bowl, combine 7 cups of the flour, the cheese, chilis, the sugar, the salt, and the remaining 7 tbsp of sugar. Toss to incorporate the ingredients.

If kneading by hand:

Make a well in the flour mixture and add half of the liquid, gradually bringing the flour into the liquid. When all of the liquid is beginning to incorporate, re-form the well and add the rest of the liquid, gradually incorporating the rest of the liquid into the flour mixture.

The mixture will be sticky. Turn out onto a floured surface, and gradually add the remaining cup of flour as needed to prevent the dough from sticking to your hands while kneading.

Knead the dough for at least fifteen minutes until it is velvety and resilient, and all the ingredients are evenly distributed.

Return the dough to an oiled bowl, cover with a damp towel, and let rise in a warm place until the dough has just doubled in size.

Place all ingredients (including the 8th cup of flour) into the mixing bowl, attach the dough hook, and let the mixture process for 15 to 20 minutes. The resulting dough ball should be velvety and resilient and there should be little if any residue on the sides of the mixing bowl.

Form the dough into a ball and return it to the mixing bowl. Cover with a damp towel, and let rise until the dough has doubled in size.

Depending on your elevation and the temperature of the kitchen, the rising (proofing) may take from 30 minutes to an hour or more. Generally, the higher your are in elevation, the shorter the period of time it will take the dough to double in size. Do not let the dough over-proof! It will result in a bread that has a cake-like texture instead of a finer bread texture.

When the dough has doubled in size, punch it down and divide into three equal sections.

After a quick kneed of each section to ensure there are not air bubbles in the dough, form each section into a ball and roll/stretch it out until each fills the bottom of an oiled and greased bread pan.

Cover with a damp towel and let the dough rise until it is just cresting the bread pan ( around 30 minutes).

Bake in in middle of a 325° oven for about one hour, until the bread is a dark golden brown.

Remove from oven, turn the loaves out of the pans and onto a wire rack to cool.

 

Underkneading and Overproofing

Whether you knead by hand or use a mixer and a dough hook, it is extremely important that the kneading be a long enough period of time to allow the flour to moisten and the gluten in the flour to form into a protein matrix.

Similarly, this is why you must not let the dough rise for too long a period of time:

When the carbon dioxide from the yeast begins to make the bread "rise," in effect, it is like blowing up little balloons.

If the bread has not been kneaded long enough to form a resilient and elastic gluten matrix, or if the bread rises for too long a period of time, all those little balloons will begin to pop. The texture of the bread will be more cake-like than bread like. It will still taste good, but you won't be as happy with the texture.

Recipe too large for some home mixers to use the dough-hook method

This recipe makes 3 loaves of bread. Many home mixers are not large enough to make this big of a recipe if you plan to use the dough hook instead of kneading it by hand.

If that is the case with your machine, simply reduce the ingredients by 1/3 for two loafs, or by 2/3 for 1 loaf, and proceed.

 

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