016: chili cheddar jalapeño bread

goodness, it's been a long time! my apologies about that! this semester has been craaaazy busy, and i just haven't had any time to make anything new in the kitchen. thus, this recipe is an amendment of another one, the jalapeño cheddar bread from last spring. this time i added chilies to the mix, and i like this outcome MUCH better than before. so i highly recommend this one!

equipment:
medium and large mixing bowls
measuring cups and spoons
3 small loaf pans or one standard loaf pan


ingredients:
2 and 1/2 c. flour
2 t. baking powder
1 and 1/2 t. salt
1/2 t. baking soda
1 c. cheddar cheese, then some for sprinkling over the top
1/2 c. cubed red onion
1 diced jalapeño
1/4 c. diced red pepper
1 small can green chilies, drained
2 T. parsley
1 t. cilantro
1 t. crushed red pepper
1/2 t. black pepper
2 T. olive oil
2 T. shortening
2 T. sugar
2 cloves minced garlic
2 beaten eggs
3/4 c. plain yogurt
3/4 c. milk


steps:
1.) preheat oven to 350 degrees. fold together flour, baking powder, salt, baking soda, cheese, onion, jalapeño, red pepper, green chilies, and herbs (if you've never worked with hot peppers like chilies and jalapeños before, check out my tips for handling them).

2.) in separate bowl, whisk together oil, shortening, and sugar until smooth. add garlic, eggs, yogurt, and milk. blend until combined well.

3.) add wet ingredients to dry and pour into greased loaf pans.

4.) sprinkle a handful of cheddar over the top of the loaf(ves).

5.) bake at 350 degrees for 45-50 minutes.


time: 30 minuets prep, 45 minutes bake
difficulty: 2.5 (1 being easiest, 5 being hardest)
rating: ♦♦♦♦1/2◊ (4.5 out of 5 stars)

enjoy!
-kl