Jalapeno Cheddar Soda Bread

2-1/4 c. unbleached flour
1/4 c. whole wheat flour
1 t. baking soda
1 t. baking powder
3/4 t. salt
4 T. cold unsalted butter, cut into bits
2 c. grated extra-sharp cheddar cheese
4 fresh or canned jalapeno peppers, seeded and minced
1 large egg, beaten
1-1/4 c. buttermilk or plain low-fat yogurt

Preheat the oven to 400 degrees. Rub a little flour into an 8" circle on a baking pan and set aside.

In a large bowl, thoroughly combine the flours, baking soda, baking powder, and salt. Drop in the butter bits and rub them into the flour mixture with your fingertips until coarse crumbs are formed.

Stir in the cheese and jalapeno peppers until evenly distributed. Combine the egg with the buttermilk or yogurt and stir it into the mixture until just evenly moistened.

Scrape the dough onto a lightly floured surface and knead for 1 minute, or until the dough is just smooth and pliable. Pat it into a 7" circle, then place on the floured baking sheet. Cut a shallow X in the top.

Bake 35 minutes or until golden brown. For best results, let cool about 1 hour and serve warm.  

Makes 1 7" round loaf.

Adapted from Quick Vegetarian Pleasures, p. 54.