Buttermilk, cheese, and jalapeno flatbread

This is a rich and flavorful bread that is quick to make.  There is no pre-ferment involved because buttermilk, butter, and cheese provide flavor in the form of a little tang and dairy richness. The crust and the crumb have a soft texture more reminiscent of a white sandwich loaf than a hearth type of bread. As I was photographing the top photo outdoors, I caught a rich wonderful aroma emanating from the bread.   It is hard to eat just one slice as is or topped perhaps with your favorite cream cheese .  There are not enough jalapenos in the recipe to make it very spicy although biting into the optional garnish is another matter altogether.  Of course,  you can choose to leave the jalapenos out.  This bread would also make a good sandwich loaf if you choose to bake it in a loaf pan. It is also good for toasting.

 

5 cups bread flour

2 1/4 teaspoons instant yeast

2 1/2 teaspoons salt

3 tablespoons honey

1 1/2 cups buttermilk at room temperature

5 tablespoons softened butter

1 1/2 cups grated sharp cheddar cheese

3 tablespoons minced fire-roasted jalapeno ( some seeds removed)

Slices of jalapeno pepper for garnish (optional)

 

Put the flour, instant yeast, and salt in your mixing bowl and stir together.  Add the honey and butter and mix well to distribute.  Add the buttermilk and mix until it begans to form a dough.  Put the hook attachment of your mixer and mix.  Continue for several  minutes until it is smooth and elastic.  It will take about 5-6 minutes.  Adjust with more flour or buttermilk if needed.  Remove the dough from the bowl and fold in the jalapeno pepper and cheese by hand until thery are evenly mixed in.  Form the dough into a ball and put it in a lightly oiled bowl. Roll the dough around so that it is oiled on all sides. Cover with plastic and let it rise to double in size, about 1 hour to 1 1/2 hours.  Put your baking stone if using in your oven and pre-heat to 375 degrees.

When the dough is ready,  remove it from the bowl and lightly degass it.  Divide it into however many portions you want.  One batch will make two 9-inch diameter and two 5-inch diameter breads. With your hands, gently press and shape them into rounds  1/2 inch thick.  You can use a rolling pin for a faster and easier roll out.  Since I was using a baking stone, I then put them each on parchment paper to make transferring to the oven easy. I covered the dough lightly with plastic wrap.  You may choose to place the portions on sheetpans instead.  Let them rise until they double in height.  I placed a few fresh jalapeno slices for decoration and heat. Pickled jalapenos would probably work as well.  Put the dough in the oven and bake until golden brown. Watch it carefully because the dairy ingredients will cause the dough to brown more quickly. If you see that it is browning too fast, you may have lower the temperature or cover with aluminum foil.  The flatbread should be ready in about 20- 25 minutes.  Internal temperature should reach 200 degrees.  Place the bread on a rack and let them cool completely before enjoying.

I used a sharp cheddar, which helps in distinguishing the flavor of the cheese.

These mini loaves are good for making canapés.

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