Thursday, January 14, 2010

Bread, not forgotten

A brief side trip back to November 2009...

Never making it to the blog was my second attempt at our oh-so loved Cheddar Jalapeno Bread.
Since making it through the initial trial rather successfully, my husband and I put out heads together to improve upon the decent first loaf (MORE on The Bread Project). This time we wanted to get even closer to the stone-fired original we crave so much from summers at our family's summer camp.

The ingredients were pretty much the same, except we cubed/diced the cheese (rather than shredded) and added canned corn.

We topped the loaves with cheddar to improve upon the crust.

Also, we incidentally tried 1 loaf in a pan and allowed the other to go free form on our baking stone.

They looked great!
The free-form loaf was almost spot on compared to the original we were trying to recreate!
*The crust was thick, the inside was airy/holey...the taste sooo unbelievably scrumptious!!!
For the loaf version, the bread was more dense, and the side/bottom crusts left something to be desired, but the taste once again absolutely wonderful!!
To give credit where credit is due, my husband came up with the diced cheese and I was the one with the corn.
We happily shared these with our family at our multi-dinner Thanksgiving!
SOO psyched we found one to love...
cause we just gotta have our Cheddar Jalapeno Bread!

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