Laundry Room Bread | The Easiest Stand Mixer Cheesy Jalapeño Garlic Bread Recipe In The World (If You Ask Me)

Every time I make this bread someone asks for the recipe, so..here it is. Now you all know that I'm actually not very talented, because this really is the easiest bread recipe ever.

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First things first, if you're new to my blog, please know that this is a judgement free zone..so you're not allowed to judge my kitchen that is falling apart OR my carb addiction. Thank you.

Now..

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I use a very basic white bread recipe from Your Daily Homemade Bread by Mary Ellen Ward that I ordered when I got my stand mixer (and decided that I had time to make my own bread), and add granulated garlic, whatever cheese I currently have in my refrigerator, and jalapeños.

This recipe makes 2 loaves, but I usually split it in half and make one loaf at a time, because (if I'm being honest) my KitchenAide is kind of a POS and can't really handle the larger dough ball during the kneading process. (Also, if I make 2 loaves..I eat 2 loaves..because, carbs.)

RECIPE

6 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon salt
3 tablespoons lard (or butter or shortening)
1 1/2 tablespoons instant yeast
About 2 cups very warm water (about 120º)

2 cups rough chopped jalapeños
2 handfuls of shredded (or cubed) cheese
2 tablespoons granulated garlic

Place all dry ingredients and the lard in the mixer bowl, including the yeast. Using the flat beater attachment, mix dry ingredients and lard through for 1-2 minutes on the "stir" or lowest setting. Mix just until mixture looks uniform.

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This is where I stop the mixer and add the jalapeños, cheese, and garlic. Then I mix it for an additional minute or so. With the mixer still running, pour in the warm water. I start with less and add as needed. Continue to mix just until the dough begins to come together as a ball (30 seconds to a minute).

Stop the mixer. At this point, I take my dough out of the bowl and hand knead it to make sure all of the flour and dry ingredients are incorporated, and to help my mentioned POS mixer not destroy my dough as it attempts to knead it.

Place dough back in the mixer and attach the dough hook. Set on first (stir) or second speed and let the mixer knead the dough for 6 to 8  minutes. This is probably the hardest part of this recipe, because you may need to add flour or water as it kneads to keep the dough from coming apart or crawling up the hook. After you make bread a few times, it will become second nature. (Or if your mixer is an a-hole like mine, this part sucks because you have to stand there and hold the bowl or else it'll fly off and rocket across the kitchen floor.)

After kneading, turn off the mixer and remove the dough hook. Let the dough rest in the bowl for 10 minutes.

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Meanwhile, grease 2 loaf pans (or cookie sheet or whatever you want to bake your bread on/in). After the dough has rested for 10 minutes, form the dough into 2 loaves and place in/on pans, turning once to coat the top with grease and help prevent sticking to the cover (I use non-stick spray). Cover with a clean, damp towel, or oiled plastic wrap and let rise in a warm place until doubled (about an inch above the rim of the loaf pan).

I let my dough rise on top of my dryer in the laundry room, because I'm always doing laundry, so it's always nice and warm in there. It usually takes about an hour.

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I like to scramble an egg and brush it on top of my loaf before baking, to get that nice shiny-golden brown look, but it is not necessary (or called for in the original recipe).

Bake at 350º for 20-25 minutes, until nicely browned.

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I let my bread cool in/on the pan for about 15 minutes, and then I let it finish cooling (well..I let it get cool enough to not wreck my mouth when I shove a big hunk of it in there) on a cooling rack.

Bonus: Toast a piece of this and smother it in butter and honey. You'll thank me!

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BlogJessica ByrumComment