…And she’s back!
Someday this should be a more regular occurrence, at least that has been the plan. In the mean time this is one of the things I have been up to.
Jalapeno Wine Bread
5 minutes of prep the day/night before
About 45 minutes prep on the day of with an additional
45 minutes of cook time
I use about a 5 qt (or so) cast iron pot with a lid (mine is not enameled).
4 C flour (divided 3/1)
1¾ tsp. salt
2¾ tsp. yeast (divided ½/2¼)
1 Tbsp white sugar
1 bottle (375ML) Jalapeno wine (I especially like the Chipolte)
½ C water
Place 3 C of the flour in a large mixing bowl (must be large enough not to hinder the rise) Add salt and ½ tsp. yeast, whisk it all together. Add the bottle of wine and mix it in well with a ‘spoonula.’
Cover the bowl with plastic wrap and let it set in a draft free area on the counter top for 12-18 hours. DO NOT REFRIGERATE. I usually drape a towel over this as well to help ensure no abrupt temperature changes.
After 12-18 hours, heat water to 100° F (40 degrees C). Test the water using a thermometer. Remove from heat and whisk the sugar into the water to help it dissolve quickly. Then add the remaining 2¼ tsp. yeast. Allow this mixture to sit and proof for 10 minutes, at the end of that time there should be a creamy foam on top of the water. Before you combine this yeast mixture with the dough and the last cup of flour, place the cast iron pot (with lid in place) into the oven and preheat both that and the oven to 450°.
Right after placing the pot into the oven to preheat, reserve the plastic wrap used to cover the bowl. Then, using a spoonula, mix the yeast mixture and the last of the flour with the dough until it is well combined (at first it may look like it’s not going to combine… persevere). Dump this sticky dough onto a heavily floured surface and shape into a ball (don’t forget to flour your hands well for this). After you shape the dough (it doesn’t have to be perfect) cover it with the plastic wrap (I also gently drape a towel over this for the same reason as before), let it rest for 30 minutes while the pot and oven continue to preheat.
Remove the pot from the oven, set the lid aside, (Remember this is now 450 degrees hot! Please be careful). Carefully pick up the ball of dough and drop it into the pot. You may want to flour your hands again because the dough is going to stick like crazy. Recover the pot and return it to the oven for 30 minutes. Remove the lid and continue to bake for another 15 minutes.
Take the pot from the oven, carefully remove bread and transfer to a wire rack to cool.
Keep in mind I have made this just once at the date of posting. Me and my husband loved the bread as it turned out, I value and rely on his opinion greatly. With that said, I will likely experiment again, giving the mix more time on the second rise the next occasion I make this bread. We both really enjoyed the aroma filling our home as this bakes. I was pleasantly surprised at how well the flavor of the wine carried through to the finished loaf. I am thinking this will pair nicely with a big steaming cup of my husbands homemade cauliflower soup!