More bread
I attempted Jalapeno Cheese Bread again today (not on a steek). This attempt was far better than the first, but still not quite what I wanted. The distribution of Jalapenos was very clumpy and I could have used more. The cheese was still too dispersed. Shaping could also have been better. It was more of a lump than a loaf. The texture and taste of the bread was dead on though.
I'm thinking thick slices or chunks of cheese is the way to go, that way I'll get the big pools of melted cheese I want. I'm debating on if I should wait on the add-ins until just before shaping/proofing or do it before fermentation. Either way I think I should roll the dough out flat and lay cheese and jalapenos out evenly and then roll or fold it up rather than trying to kneed it in. That should create a more even distribution. Rolling will cause a greater concentration of cheese and jalapeno near the surface while folding will concentrate it near the center. Final shaping will probably randomize things anyway, so I'll probably try the fold with my next batch.
It's a fun bread though and quite tasty.
I'm thinking thick slices or chunks of cheese is the way to go, that way I'll get the big pools of melted cheese I want. I'm debating on if I should wait on the add-ins until just before shaping/proofing or do it before fermentation. Either way I think I should roll the dough out flat and lay cheese and jalapenos out evenly and then roll or fold it up rather than trying to kneed it in. That should create a more even distribution. Rolling will cause a greater concentration of cheese and jalapeno near the surface while folding will concentrate it near the center. Final shaping will probably randomize things anyway, so I'll probably try the fold with my next batch.
It's a fun bread though and quite tasty.