Jalapeño Popper English Muffin Bread
This savory jalapeño popper English muffin bread is packed with jalapeños, sharp cheddar cheese, and crispy bacon for a deliciously bold and flavorful bite.
Ingredients
- ¼ cup warm water
- 2 tsp tsp dry active yeast
- 1 tbsp honey or granulated sugar
- 3 cups all purpose flour
- ¼ tsp baking soda
- 1¼ cup whole milk
- 2 tbsp melted butter
- 3-5 diced jalapeños
- 4-7 slices cooked bacon finely chopped
- 1+ cup cheddar cheese measure with your heart!
- corn meal
Instructions
- In a large mixing bowl, combine ¼ cup of warm water with 2 tsp of dry active yeast and 1 tbsp of maple syrup or honey. Stir until sugar is dissolved and let stand 5-10 mins until foamy. If your house is cold, you may need to set it it in the oven TURNED OFF but with the oven light on to activate.
- While the yeast is blooming, chop the jalapeños, bacon and grate the cheddar cheese. Grease a 9x5 pan with room temperature butter and sprinkle with corn meal, set aside.
- Once the yeast has bloomed, add 1 ¼ cup milk, 2 tbsp melted butter, 3½ cups all purpose flour, ¼ tsp baking soda, jalapeños, cheddar cheese and bacon. Stir until combined, do not knead the dough! It will be pretty sticky.
- Transfer the sticky dough to your prepared pan and cover with cling wrap. Place in a warm, dry space (I use the oven with the light on) nad let rise for 1-2 hours, until the dough is just above the lip of the pan.
- Bake at 400F for 22-27 minutes. Knock the bottom of the pan and it will sound hollow when it's done. Allow it to cool for 15-20 minutes before tipping the pan over and releasing the loaf. Let cool entirely before slicing.