1/4cupfinely diced jalapenos, ribs and seeds removed
2 1/4teaspoonsactive dry or instant yeast
1/4cupwarm water, 110 F.
1cupbuttermilk, well shaken and at room temperature
3Tablespoonsbutter, melted then cooled to room temperature
1largeegg, lightly beaten
3cupsall-purpose flour
1 1/2cupssemolina flour, or fine cornmeal, plus a bit more more to scatter in pan
2Tablespoonssugar
1teaspoonsalt, a bit less if you've used salted butter
2cupsgrated cheddar cheese, plus a bit more for top, if desired
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Instructions
Melt 1 Tbsp. butter in a skillet over medium-low heat. Add jalapeno and cook, stirring until just softened, 3-4 minutes. Remove from heat and allow to cool.
In a large bowl of the bowl of a stand mixer fitted with a kneading hook, combine the yeast and water. Stir and allow to stand 5 minutes. Add the buttermilk, the 3 Tbsp. melted and cooled butter and the egg and mix well.
Add 2 cups of the all-purpose flour, the semolina (cornmeal), sugar and salt. Mix to combine. Begin adding addition all-purpose flour in small increments, until you have a smooth, moist (but not sticky) dough. Remove to the dough to a greased bowl, cover with plastic wrap and allow to rise until doubled, about 1 hour.
Grease a 9x5-inch loaf pan and sprinkle with a bit of semolina flour or fine cornmeal. Set aside.
Remove the dough to flour work surface.Knead the grated cheese and jalapeño into the dough. Form in to a rough 9x5-inch rectangle and place into the prepared pan.
Cover loaf with greased plastic wrap and allow to rise until doubled, about 1 hour.
Preheat oven to 350 F. (regular bake setting/not fan assisted). Remove plastic wrap. Sprinkle top with additional grated cheese, if desired. Bake in preheated oven until the top is deep golden and the bread sounds hollow when tapped on the bottom, about 1 hour. ***Check at the 45 minute point of cooking and cover loosely with aluminum foil if it is dark enough already. Cool bread in the pan for 10 minutes, then remove from pan and cool on a cooling rack.