Ingredients Jump to Instructions ↓

  1. 1 1/2 cups milk

  2. 1/2 cup water

  3. 2 tablespoons vegetable oil

  4. 2 (1/4-ounce) packages active dry yeast or 2 1/2 teaspoons

  5. 4 cups all-purpose or bread flour

  6. 1 cup cornmeal

  7. 3/4 cup whole-wheat flour

  8. 4 teaspoons salt

  9. 2 teaspoons ground cumin

  10. 1 teaspoon ground black pepper

  11. 1 cup shredded Monterey Jack cheese

  12. 1/2 cup chopped fresh cilantro

  13. 7 jalapeño chiles, seeded and minced*

Instructions Jump to Ingredients ↑

  1. In a small saucepan, combine milk, water and vegetable oil. Heat over medium heat until temperature reaches between 105°F to 115°F (40°C to 45°C). Transfer to large bowl and sprinkle with yeast; let sit for 3 minutes, or until foamy.

  2. Sift flour, cornmeal, whole-wheat flour, salt, cumin and pepper together in a medium bowl. Gradually add to yeast mixture while mixing, about 6 minutes, or until a smooth, elastic dough forms. Add Monterey Jack cheese, cilantro and jalapeños; stir until well mixed. Transfer to a lightly oiled bowl and cover with a kitchen towel. Let rise in a warm place for 30 minutes.

  3. Preheat oven to 375°F (190°C). Dust a baking sheet with cornmeal or flour.

  4. Divide dough into 2 equal portions and shape into round loaves. Place loaves on prepared baking sheet and cover. Let rise in a warm place for 25 minutes.

  5. Bake for 18 to 20 minutes, or until golden brown and a paring knife or toothpick comes out clean when inserted in the center. Place loaves on a rack to cool. Cut when cool or slightly warm and serve.


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