While Chleb z Papryczkami Jalapeño i Cheddarem (Jalapeño Cheese Bread) isn’t a traditional Polish recipe, it’s similar to many you’ll find on Polish food blogs, because if there is one thing Poles appreciate, it’s good bread. The recipe I’m sharing, which is also on Allrecipes.pl, is originally from the cookbook Chef Paul Prudhomme’s Louisiana Kitchen. Even though it’s from 1984, the book is still available on Amazon, (and if you puchase via the preceeding link, they’ll send me a few cents). When this cookbook was new, Ed and colleagues ate at Paul Prudhomme’s restaurant while on temporary duty in New Orleans. The meal was so delicous, that he came home with the cookbook.
One of Ed’s Polish students spent several months here in Tucson training to upgrade to instructor pilot status. He arrived a month or 6 weeks before his wife and two sons. One of the most important questions he asked us was, where can I buy good bread for my family? I’m afraid the gummy white stuff that passes as bread in the United States wouldn’t cut it in Poland. The bread at our local Poznan supermarket was fantastic, all the baked goods were on par with an upscale bakery stateside.
This makes three loaves or two dozen rolls, so pop some in the freezer, or share the love and make some of your friends very happy with a gift of Chleb z Papryczkami Jalapeño i Cheddarem (Jalapeño Cheese Bread)!
A cheesy bread with a bit of spice from jalapenos
- 8 cups flour, in all
- 1 pound cheddar cheese, shredded (about 5 cups)
- 3/4 cup jalapeno peppers, diced (I cut these with a knife and fork to avoid getting capsaicin on my hands and disgard the veins and seeds, if you like it hotter use the whole pepper)
- 1/2 cup sugar, in all
- 1 1/2 tablespoons salt
- 2 cups warm water (110 – 115 degrees)
- 3 packages dried yeast
- 3 tablespoons lard (just warm enough to melt) or olive oil
- In a very large bowl, combine 7 cups of flour, the cheese, jalapenos, 7 tablespoons sugar, and salt
- Combine water, yeast, and 1 tablespoon sugar in another bowl, stir and let sit for about 10 minutes, it should be foamy on top and all the yeast should be dissolved
- Add the lard or oil to the yeast mixture and add liquid to the dry ingredients mix with dough hook or hands until the flour is all incorporated
- Knead on a lightly floured surface until dough is smooth and elastic, adding additonal flour as necessary, place in a greased bowl and turn to grease the top of the dough, cover and let rise until doubled in size, about an hour
- Punch dough down, divide into thirds, shape each into a ball and stretch, tucking ends under to give you a smooth surface, place in 3 greased loaf pans, cover let rise 45 minutes, bake at 325 for 50 – 60 minutes, rotating pans after 25 minutes, cool 10 minutes and remove from pans, cool to room temp before slicing
- Or to make rolls, divide each third into 10-1 1/2 inch balls, roll until smooth, place in 9 x 13 inch greased pan, rolls should be touching, cover and let rise 45 minutes, bake at 325 for 50 – 60 minutes, cool 10 minutes and remoe from pan
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she connects readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the USF. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.