Rice Cooker Cheesy Jalapeno Bread

350 grams flour (2.5 cups)

5 grams yeast (about 1 teaspoon)

21 grams sugar (about 1.5 tbsp)

6.5 grams salt (about 1.5 tsp)

21 grams butter (about 1.5 tbsp)

30ml milk (1 oz. or 2 tablespoons)

180 ml water (6 oz. or 3/4 cups)

3/4 cup jalapenos, chopped

1/2 cup cheddar cheese, shredded

Put the yeast into a bowl and add a pinch of sugar and about 1/4 cup warm water. Let it sit for 10 minutes to get the yeast activated. It should look all foamy and crazy when done.

While waiting for the yeast, put the flour, salt, and sugar into the rice cooker and mix to combine. Then add the milk and then the yeast mixture. Mix around to form a dough.

Get the butter and stick it into the middle of the dough ball. Throw the jalapenos on top.

Then knead for about 10 minutes to get the butter and jalapenos incorporated. Form into a ball again.

Stick the dough into the rice cooker and let it rise for about an hour until doubled in size. You can have the rice cooker on the warm setting if you're baking in the winter and you have a converted sunroom for a kitchen (me).

When the dough has risen, punch it down. Form it into a ball again. Let it rise for another hour in the same way as the first rise.

When risen, turn the rice cooker on and cook for one hour. If you have a cheap rice cooker like mine, you'll have to walk by and make sure the auto-shutoff hasn't switched the cooking cycle to warm. After one hour, flip the bread, sprinkle with shredded cheddar cheese and cook for another 45 minutes to an hour. (My bread loaf looks like an octopus because the dough rose too much and stuck all over the top of the rise cooker. If you have a small rice cooker like me, scale the recipe down a bit or use less yeast.)

After another hour or so, you should have a nice, rotund loaf of jalapeno bread!

Enjoy! Yom yom yom.

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