Sunday, April 1, 2007

Cheddar jalapeno bread

This recipe is from a recent issue of Gourmet magazine. The texture of this bread is amazing. It's soft and airy on the inside with a crisp crust on the outside. Shredded cheddar and parmigiano reggiano cheeses add a lot of flavor. I used two seeded medium jalapenos, but I think I'd go up to three next time. I left the ribs on a few of the pepper slices to add some heat. I left almost all of the olive oil out of this recipe. I felt there was enough fat and flavor from all the cheese. Next time I'd omit the olive oil entirely, it's really not necessary.

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