JALAPEÑO POPPER ENGLISH MUFFIN BREAD

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 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 9×5 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, 3 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) and 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.