Cheddar Jalapeno Buttermilk Bread
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Yields: 1 loaf
INGREDIENTS
3 cups all-purpose flour
2 tablespoons sugar
1 1/2 tablespoons baking powder
1 1/4 teaspoon salt
1/2 teaspoon ground white pepper
1 (8-ounce) block sharp cheddar cheese, shredded
3 jalapeno chiles, seeded and chopped fine
1 1/2 cup buttermilk, room temperature
1/4 cup unsalted butter, melted and cooled
INSTRUCTIONS
Preheat the oven to 375 degrees F. Grease a 9×5-inch loaf pan.
In a large bowl, combine the flour, sugar, baking powder, salt, and white pepper. Stir with a whisk. Add the cheese and jalapenos. Stir to combine. Whisk the buttermilk and butter together and add it to flour mixture. Stir until well combined. Pour the batter into the prepared loaf pan and spread it evenly with a rubber spatula.
Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out with only a few dry crumbs. Cool in the pan for 5 minutes. Turn the bread out onto a wire rack and cool completely. Slice and serve.
From bakedbyanintrovert.com