Maybe it’s because I am originally from Southern California. Maybe it is because I love good Mexican food. Maybe it is because in these crazy times something with the name “fiesta” in it just sounds like a much needed reprieve. Maybe it is because we just got hammered with yet another 10 inches of snow, and it’s still falling. Or maybe it is a combination of all of the above. Whatever the reason, I just thought it was a perfect time to make some good California Fiesta Bread.
This is what we woke up to this morning, April 16, 2020.
This is not normally a Christmas tree, but it sure looks like one now. All it needs is some lights and it would look just like Christmas again.
With all this cold, blanket of white snow outside, I needed something warm on the inside. California fiesta bread it was.
California Fiesta Bread
1/4 cup lukewarm water (110* F or 45*C)
1 TBSP dry active yeast
1/2 cup milk
1 tsp salt
1/2 cup vegetable oil
1 tsp sugar
3 eggs
2 3/4 cups flour
1/2 cup olives, chopped fine
1 TBSP pimentos or Peruvian peppers, chopped fine
2 TBSP green onion, chopped fine
1 cup shredded jalapeno jack or Monterrey jack cheese
Add the water to the yeast and stir, then let rest for about 5 minutes.
Scald the milk, then let it cool slightly before adding it to the yeast mixture.
Next, add the salt, sugar, eggs, and 1/2 the flour. Beat in a mixer for 3 minutes.
Stir in the rest of the flour and the cheese, peppers, olives and onions, making sure to thoroughly combine all the ingredients. You are going to have a very soft dough. Once everything is thoroughly combined, cover and let the dough make its first rise for about 1 hour, or until the dough has doubled in size.
Spray a baking dish or cake pan with cooking spray. Transfer the dough into the baking pan and evenly distribute the dough. Cover and let rise again for about 1 more hour or until the dough has doubled in size once more.
Preheat the oven to 375* F or 190* C.
Bake for about 45 minutes, or until the bread is golden brown and hollow when tapped.
It is like a cake and it is also like a casserole, but in reality, it is definitely a bread. This bread is best served with butter or mantequilla, when warmed and just out of the oven. You will love the fiesta of flavors and your taste buds will be loving the celebration.
Stay safe and stay well. “Til next time.
A Jeanne in the Kitchen 
That sounds delicious.
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Thank you.
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This looks amazing. Honestly, I’m not a real good cook– BUT I’m a pretty good baker! 🙂 I have to bookmark this one.
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You’re going to love it, especially living in wine country. This bread will go so nicely with all those great California wines. 🙂
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Ummm, I love bread. 🍞
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Me too. It is one of my absolute favorite foods. 🙂
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It’s so amazing 👌👌👌👌
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Thank you.
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Welcome
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🙂 🙂 🙂
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I cannot believe your weather! I’m sending you some sunshine to melt the snow. You’ve gotta love anything with “Fiesta” in the name, haven’t you?
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I think we got it. Today is nice, sunny and bright. Highs are supposed to be in the 50’s today. Thanks for the sunshine and the kind words. 🙂
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My pleasure Jeanne
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🙂 🙂 🙂
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Wow…it’s still snowing, looks so beautiful. It looks scrumptious.
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Sunshine today, but we are still heavily blanketed in white. Thank you.
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You are welcome. The weather across the globe continues shifting.
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It sure is. Stay well and stay safe. 🙂
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Same to you. Thank you. 😊
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🙂 🙂 🙂
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The bread sounds delicious! Great pictures. My rhubarb was up, and l will see what it looks like after the 14 degrees we woke up to
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OOOOHHHHH! I am looking forward to see what you do with your rhubarb too.
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Thank you. It is really good too. 🙂
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