This recipe for jalapeño and cornmeal sourdough bread uses 1 large jalapeño pepper. When chopping jalapeño pepper, where gloves and refrain from touching your face or any skin until gloves are removed and your hands are assuredly free from any pepper oils.

Yield: 1-1/2 pound round loaf.

See Also

White Bread Swirl Rolls with Step by Step Instructions and Pictures

White Bread Spiral Rolls with Step by Step Instructions and Pictures

White Braided Rolls with Step by Step Instructions and Pictures

Ingredients

• 1-1/4 cups sourdough starter
• 1 tsp active dry yeast
• 1/4 cup milk, room temperature
• 1/3 cup cornmeal
• 1 Tbsp soft butter or margarine
• 2 Tbsp sugar
• 1 tsp salt
• 1 large jalapeño pepper, finely chopped
• 2-2/3 cups bread flour, about

• Prep Time: 150 minutes
• Cook Time: 40 minutes

• Total Time: 190 minutes

Preparation

1. In medium bowl, mix sourdough starter and yeast. Add milk, cornmeal, butter, sugar, salt, and pepper. Stir. Add 2 cups of flour and mix well. Slowly add in remaining flour, enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
   
   

1. Punch down dough. Turn dough out onto lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Shape dough into small round loaf. Place on greased baking sheet or small pizza pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
   
   
2. Bake loaf at 350 degrees F for 30 to 40 minutes or until the bread is golden brown. Remove loaf from sheet and let cool on rack.

Bread Baking Tips:

1. Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.
   
   
2. Store flour properly to keep it from spoiling.
   
   
3. Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1-1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.
   
   
4. To keep bread soft, store in a plastic bag.
   
   
5. Flour and sugar can be used to make a sourdough starter.