Swiss Jalapeno Beer Bread
1 1/4 ounce package yeast
1 teaspoon sugar
3 tablespoons water, 110 to 115F
2 ounces Swiss cheese
2 1/2 cups bread flour
3/4 cup rye flour
2 tablespoons sugar
1 teaspoon salt
2 tablespoons vegetable oil
3/4 cup beer
4 teaspoons jalapeno peppers, well drained
Preheat oven to 375F. In a 2 cup liquid measure, dissolve yeast and 1 teaspoon
sugar in warm water. Let stand until foamy, about 5 minutes. Insert medium
shredding disc in food processor and shred cheese. Leave in work bowl. Remove
shredding disc and insert dough blade. Add bread flour, rye flour, sugar and
salt; process to combine, about 20 seconds. Add vegetable oil and beer to yeast
mixture. With machine running on dough speed, add liquid mixture through small
feed tube in a steady stream only as fast as flour will absorb it. Once dough
forms a ball, continue processing for 30 seconds to knead dough. Open lid to
check dough consistency. If dough is stiff and somewhat dry, add 1 teaspoon
water; if soft and sticky, add 1 tablespoon flour. Close lid and process for 10
seconds. Check dough consistency again, making additional adjustments if
necessary. Add jalapeno peppers; process an additional 15 seconds. Shape dough
into a ball. Place in a lightly oiled or floured plastic food storage bag;
squeeze air out, allowing space for dough to rise. Let rise in warm place until
dough doubles in size and tests ripe, about 1 hour. Place dough on a lightly
floured surface and punch down. Roll or pat into a 14 x 7 inch rectangle.
Starting with shorter side, roll up tightly, pressing dough into roll with each
turn. Pinch edges and ends to seal. Place in greased 9 x 5 inch or 8 x 4 inch
bread pan. Cover; let rise in warm place until almost doubled and finger
imprint remains when dough is lightly touched, about 30 to 40 minutes. Preheat
oven to 375 degrees for 15 minutes before baking. Bake until golden brown and
loaf sounds hollow when tapped, about 35 to 40 minutes. Remove from pan; cool
on rack.
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