Onion Jalapeño Bread

Have been baking bread for a while now using all-purpose flour, wheat flour, oats flour. The bread always turned out very soft and airy but not as airy as it would be in the store. Researching I got to know that the regular all-purpose flour doesn’t have enough protein to develop the gluten in the bread which the bread flour has. Hence decided to try bread using bread flour.
Baked a batch of bread using bread flour, it turned out just like the store bought bread. Kitchen was filled with the aroma of the bread. This brought back memories of eating bread in the local bakeries in Bangalore. Their breads are very fresh, soft and airy. The onions add a nice crunch to every bit of the bread.
Using rapid rise yeast has become so easy for me, as it reduces the proofing time, need to proof only once. Normally make them in the night when I am getting the dinner ready. I put all the ingredients into the mixing bowl and let my Kitchenaid mixer do the work of mixing and kneading for me. Will let it proof, by the time we are done with dinner dough is proofed and all ready to be baked. While I am doing the kitchen cleaning my bread gets baked :). Will let it cool down in the night and its ready for breakfast next morning..

OnionJalapenoBread.jpg

Ingredients

bread flour 2 1/2 cups
wheat flour 1 cup
rapid rise yeast 1 packet (2 1/2 tsp)
salt to taste
olive oil 4 tbsp
sugar 2 tbsp
water 1 1/4 cup
onion 2 medium finely chopped
coriander leaves 1/4 cup finely chopped
jalapeño 2-3 deseeded and finely chopped

Method

Grease and flour a bread loaf pan and set aside.
Heat the water in microwave for 40-45 secs to make it lukewarm.
In a mixing bowl add all the ingredients except water and mix.
Add water lil by lil and mix the dough. Note: the dough may be sticky that’s ok.
Knead the dough for 8-10 mins by hand or using kitchenaid mixer knead attachment.
Transfer the dough into the greased pan, cover it with plastic wrap.
Let the covered dough sit in a warm place for 50 min to proof and double in size.
(Note: For warm place you could turn the oven light on and let the sough sit inside)
Preheat the oven to 425 deg Fahrenheit in bake mode.
Remove the plastic wrap and bake the proofed bread dough 15-17 mins or till the top is golden brown.
Tap on the bread as soon as you take it out of the oven, it should sound hollow.
Let the bread cool in the pan for 10 mins, the move it to a cooling rack.
Make sure the bread is cooled completely before slicing them, if not it will become crumbly.
Enjoy the bread for breakfast or as an evening snack with tea/coffee, toasted with lil ghee or as is.
Note:
– could use green chillies instead of jalapeño, adjust the amount of green chillies according to the required spice level.
– bread flour can be replaced by all-purpose flour, this will make the bread lil less airy.

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