Preheat oven to 350.
2 packets active dry yeast
¼ c. warm water
1 ¼ c. buttermilk
¾ c. salted butter (softened)
¼ c. sugar
2 eggs
5-7 Jalapeño Peppers – washed & stemmed- chopped in a mini Cuisinart
(I don’t remove the seeds- only remove them IF you want to control the heat/wear gloves)
5-5 ½ c. ‘self rising’ flour
pinch of salt
Butter -salt free @ room temperature
Grease bread pans & set aside
In a large bowl:
Sprinkle the yeast on top of the warm water. Let mixture rest until it’s frothy looking, then add buttermilk, butter, sugar, eggs, & 1 c. flour. Mix lightly & add the Jalapeños. Keep adding flour until 5-5 ½ c. are reached. Knead well. Place in pans & cover loosely with plastic wrap & a light towel. Let rise until doubled in size (about 45 minutes). Bake @ 350 oven for 25-30 minutes. Remove from pans & brush with butter. Serve brioche fresh from the oven with a side of Ojai Jalapeño Jelly & butter.
enjoy!
