fall ya’ll…

FINALLY SOME COOLER WEATHER…

i have decided that i am defiantly an autumn…

everything about me is autumn,

 from my red hair to my freckles…

i am a fall kinda girl…

but there is also something about this time of year that spins me into a tail spin…

{i am still pining over Michele Brown’s table from this weekend…}

i wanna cook & decorate….

constantly….

so i thought…

“why not?”

so i did…

&

i thought that i would share….

a little bit of jalapeno cheese bread…

here’s the recipe:

Ingredients

  • 8 cups all-purpose flour
  • 4 cups shredded Cheddar cheese
  • 3/4 cup minced jalapeno peppers
  • 1/2 cup white sugar
  • 1 1/2 teaspoons salt
  • 2 cups hot water
  • 3 (.25 ounce) packages active dry yeast
  • 4 tablespoons vegetable oil

Directions

  1. In a very large bowl, combine 7 cups of flour, cheese, jalapenos, 7 tablespoons sugar and the salt; mix well.
  2. In a separate bowl, combine the water, yeast and remaining 1 tablespoon sugar. Let sit about 10 minutes; stir until all yeast is dissolved.
  3. Add the oil to the liquid mixture, stirring . Add half of the liquid mixture to the flour mixture. Mix with hands to moisten flour as much as possible. Add remaining liquid mixture to dough and mix until flour is thoroughly incorporated.
  4. Turn onto a lightly floured surface and knead by hand until smooth and elastic to the touch, about 15 minutes, gradually adding only enough additional flour to keep dough from sticking.
  5. Place in a large greased bowl and invert dough so top is greased; cover with a dry towel and let stand in a warm place (90 – 100F) until doubled in size, about 1 hour. Punch down dough.
  6. To Make Bread: Divide dough into 3 equal portions. Form each into a ball, then stretch out dough with both hands and tuck edges under to form a smooth surface. Pop any large air bubbles by pinching them. Form into loaves. (Note: I like to use a rolling pin and roll out dough, which pops all bubbles easily and quickly.) Place in 3 greased 8 1/2 x 4 1/2 inch loaf pans. Cover with towel again and allow to rise until almost doubled in size, about 45 minutes to 1 hour.
  7. Bake at 325 degrees F (165 degrees C) until dark brown and done, about 1 hour, rotating the pans after 25 minutes for more even browning. Remove from pan as soon as bread will easily lift out, after about 5 to 10 minutes. Let cool about 1 hour before slicing.

yum!   i hope that everyone has a happy friday & a fabulous weekend!

~amy

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4 Responses to fall ya’ll…

  1. Hello Amy,
    Thank you so much for visiting my place and leaving a beautiful comment on my Recycled Holiday Gifting!
    I hope it inspired you as much as I am inspired by your site.
    I am so in love with you site and love the euro chic-ness it has.
    I have to tell you your site “Rocks my Gypsy Soul” 🙂
    I will see you real soon
    ~Cheers~
    Dore’

  2. Mary says:

    These recipes sound great.. especially for a chilly fall day. Maybe with some chili on the side. Thanks so much for stopping by my blog and for your comment & excellent advice on buying the silver champagne cooler. I just love it! Have a great weekend!

  3. Ooo! That bread looks good! I can almost smell it!
    Theresa
    aka:TOT

  4. Kim says:

    Amy~Nice to meet you and thanks for the visit.Great blog or net I will have to follow you.Stop by for another visit.Love all your photos and treasures for sure.Bread recipe looks awesome.~Cheers Kim

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