Jalapeno Bread — The Loaf I Left at Edna’s Door

April 2020. Four weeks of pandemic. The daycare remains closed. I have been doing research remotely with Dr. Ochoa, which is possible because the work at this stage is analysis rather than observation. We video call twice a week and the work continues. The paper is in review. The fellowship is confirmed. I am building the next chapter in whatever conditions these are.

The sourdough has produced three loaves now. Each one better than the last. The third was genuinely good: an open crumb, a crackly crust, a sour tang that is well-balanced, not too much. Priya has been eating sourdough toast every morning. Diane said the apartment always smells like a good bakery now. I put a loaf outside Edna door every Tuesday. She leaves me a card. The exchange continues.

I drove to Prattville this Sunday for the first time since the pandemic started. I was careful about it: I wore a mask, I had called ahead, I told Gloria I would not come inside. She met me at the door with a mask on and I stood on the porch and we talked through the screen for an hour. I could see James in his chair in the background. He waved.

It was not being in the kitchen. Not being in the kitchen with her is a specific loss. But being on the porch and seeing her and seeing James wave from his chair was not nothing. It was necessary. I needed to see them with my own eyes. That need is not something I will argue myself out of. Some needs are right.

The sourdough was what my hands knew how to do when everything else felt uncertain—but it was also what kept me tethered to the people I love most: Priya at the breakfast table, Edna behind her door, Gloria on the other side of a screen. This jalapeno bread came out of that same impulse, the need to put something warm and real into someone’s hands. It has a little heat, a little chew, and enough presence that it feels like a gesture. The kind of thing you leave on a doorstep and mean it.

Jalapeno Bread

Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes (plus 1 hour 30 minutes rise time) | Servings: 12 slices

Ingredients

• 3 cups all-purpose flour, plus more for kneading
• 2 1/4 teaspoons active dry yeast (one standard packet)
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup warm water (about 110°F)
• 2 tablespoons olive oil
• 2–3 fresh jalapenos, seeded and finely diced
• 3/4 cup shredded sharp cheddar cheese
• 1/2 teaspoon garlic powder
• 1 egg, beaten (for egg wash)

Instructions

1. Activate the yeast. Combine warm water, sugar, and yeast in a large bowl. Stir gently and let sit for 5–10 minutes until foamy.
2. Mix the dough. Add olive oil, salt, and garlic powder to the yeast mixture. Gradually stir in flour, one cup at a time, until a shaggy dough forms.
3. Add the mix-ins. Fold in the diced jalapenos and shredded cheddar until evenly distributed throughout the dough.
4. Knead. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
5. First rise. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm spot for 1 hour, or until doubled in size.
6. Shape the loaf. Punch down the dough and shape it into a smooth oval or round loaf. Place on a parchment-lined baking sheet.
7. Second rise. Cover loosely and let rise for an additional 30 minutes. Preheat your oven to 375°F during this time.
8. Egg wash and score. Brush the top of the loaf with beaten egg. Using a sharp knife or bread lame, score the surface 2–3 times about 1/2 inch deep to allow for oven spring.
9. Bake. Bake for 30–35 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom. Internal temperature should reach 190°F.
10. Cool. Transfer to a wire rack and cool for at least 20 minutes before slicing. The crust will crisp further as it cools.

Nutrition (per serving)

Calories: 195 | Protein: 6g | Fat: 6g | Carbs: 29g | Fiber: 1g | Sodium: 230mg