Cheddar Jalapeno Bread Food

DUTCH-OVEN JALAPEñO CHEDDAR BREAD RECIPE BY TASTY

Steps:

• In a large bowl, combine the bread flour, 2 cups (200 g) of cheddar cheese, the chopped jalapeños, and salt. Stir well.
• In a separate large bowl, combine the warm water and yeast. Pour the flour mixture on top of the water and use a silicone spatula to stir until the dough comes together.
• With the spatula, fold the dough around the edges of the bowl toward the center, rotating the bowl each time and folding a total of 8 times. Cover with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.
• Using the spatula, fold the dough toward the center again 8 more times. Cover with the towel and let rest for 30 minutes.
• Add the Dutch oven and lid to the oven, and preheat to 450˚F (230˚C) for 30 minutes.
• Lightly flour a clean work surface and your hands. Carefully peel the dough out of the bowl and onto the floured surface. Flip over and carefully brush away excess flour. Fold the edges of the dough towards the center 8 times, then flip over the dough and transfer to a piece of parchment paper.
• Brush the top of the dough with the olive oil, so the cheese will stick. Sprinkle the remaining ½ cup (50 g) of cheese on top. Use a sharp knife to score the bread with an "X", which will allow steam to escape. Arrange the jalapeño rings on top of the cheese.
• Carefully remove the Dutch oven from the oven and use the parchment to lift the bread into the pot. Cover with the lid and bake for 30 minutes, then remove the lid and bake for 20 more minutes, until the bread is golden brown.
• Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.
• Slice the bread and serve as desired.
• Enjoy!

JALAPENO-CHEDDAR BEER BREAD

Steps:

• Preheat the oven to 375 degrees F. Brush an 8-by-4-by-2 1/2-inch loaf pan with some of the melted butter.
• Whisk together the flour, sugar and 1/2 cup Cheddar in a large bowl.
• Pour the beer into a medium bowl. Add half of the remaining butter and whisk together (it will get foamy!).
• Pour the beer-butter mixture into the flour mixture and fold until just combined (it's ok if there are lumps). The batter will be relatively thick and shaggy. Transfer to the prepared loaf pan and pat out into an even layer. Pour the remaining butter over the batter and top with the remaining 1/4 cup Cheddar and the jalapeno slices. Bake until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F, 1 hour to 1 hour 5 minutes.
• Let cool in the pan on a rack for about 15 minutes. Invert the bread out of the pan and eat warm or at room temperature.

CHEDDAR JALAPENO BREAD

Steps:

• Stir together yeast and 1 tablespoon warm water in a small bowl; let mixture stand until foamy, about 5 minutes. (If it doesn't foam, discard and start over with new yeast.).
• Mix together flour, salt, oil, yeast mixture, and remaining 1x cups warm water in bowl of mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. Add jalapeño, 1 1/2 cups Cheddar, and 1/2 cup Parmigiano-Reggiano and mix until combined.
• Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour. Cover bowl with a clean kitchen towel (not terry cloth) to keep a crust from forming and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 2 1/2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.).
• Turn dough out onto a well-floured surface and gently form into a roughly 11- by 8-inch rectangle with floured hands.
• Fold dough in thirds (like a letter) with floured hands (dough will be sticky), pressing along seam of each fold to seal.
• Put dough, seam side down, in an oiled 9- by 5-inch loaf pan. Cover pan with same clean kitchen towel and let dough rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly, 1 to 1 1/4 hours.
• Put oven rack in middle position and preheat oven to 400°F.
• Brush loaf with egg, then sprinkle remaining 2 tablespoons Cheddar and remaining 1/4 cup Parmigiano-Reggiano down center of loaf.
• Bake until bread is golden and sounds hollow when tapped on bottom, 50 minutes to 1 hour. Run a knife around edge of pan to loosen loaf, then remove from pan to test for doneness.
• Return bread (not in pan) to oven and turn on its side, then bake 10 minutes more to crisp crust. Cool completely on a rack, about 1 1/2 hours.

JALAPENO CHEESE BREAD

Steps:

• Preheat the oven to 325 degrees F.
• Combine the butter, mayonnaise, jalapenos, Cheddar, pepper Jack, olives, green chiles and green onions in a mixing bowl. Stir together until thoroughly combined.
• Spread the mixture onto the French bread and put the bread on a baking sheet. Bake until the cheese is melted and browning, 20 to 25 minutes.

CHEESY JALAPEñO-BACON PULL-APART BREAD

Steps:

• Preheat a grill to low and medium: On a gas grill, turn the center burner(s) to low and the side burners to medium; on a charcoal grill, bank the coals to the sides with a few coals in the center.
• Combine the cheddar, pepper jack, bacon, jalapeños and scallions in a medium bowl.
• Slice the bread with a serrated knife in 1-inch intervals, cutting almost all the way through. Rotate the bread 90 degrees and repeat to create a crosshatch pattern. Set the bread on 2 large stacked sheets of heavy-duty foil.
• Gently spread the bread open and brush between the cuts with 4 tablespoons melted butter. Stuff the cheese mixture into the spaces. Press the bread back together and brush the outside with the remaining 2 tablespoons melted butter; wrap in the foil.
• Once the grill registers 350˚ F to 375˚ F, set the bread in the center of the grill over low heat, cover and cook until warmed through, about 15 minutes. Pull back the foil to expose the surface of the bread (do not remove). Continue to grill, covered, until the top of the bread is crisp and the cheese melts, 10 to 15 minutes. Serve warm.

JALAPENO CHEDDAR CORNBREAD

Steps:

• Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
• Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

KARDEA'S SWEET JALAPENO CHEDDAR CORNBREAD

Steps:

• Preheat the oven to 375 degrees F.
• Combine the cornmeal, flour, baking soda, salt and garlic powder in a bowl. Mix well and set aside.
• Melt the butter in a large pan or cast-iron skillet over medium-high heat. Transfer the melted butter to a medium bowl, add the buttermilk, milk, honey and eggs and whisk until blended. Stir in the jalapenos, green onions and 1/2 cup of the Cheddar. Add the cornmeal mixture and beat until very few lumps remain.
• Pour the batter into the hot skillet and bake for 25 minutes. Sprinkle the cornbread with the remaining 1 cup Cheddar and continue to bake until a toothpick inserted in the center comes out clean, another 10 to 15 minutes. Transfer to a wire cooling rack and allow to cool before slicing.

JALAPENO CHEDDAR BREAD SUPREME

Steps:

• Add ingredients in order listed above.
• Combine water and Jalapeno juice in glass measuring cup. Microwave on"high" for 1 minute (should be 110 degrees).
• Use regular bread setting, medium crust, 1 1/2 lb loaf.

JALAPENO CHEDDAR BREAD

Steps:

• Soften yeast in water.
• After scalding milk add sugar, shortening, and salt to it and stir till shortening melts. Cool to warm and add cornmeal and eggs. Then add to yeast and add 2-1/2 c flour mixing well.
• Add enough flour to make a soft dough.
• Finally add pepper and cheese, and mix just till well blended.
• Lightly grease a large bowl and place dough in turning once to coat.
• Cover and let raise 1-1/2 to 2 hours.
• Punch down divide in 1/2 and let rest for 10 minutes.
• Form into 2 round or regular loaves and place in greased pans or on greased cookie sheets.
• Let rise covered until doubled.
• Bake 375 for 30-35 minutes.

JALAPENO AND CHEDDAR CORNBREAD

Steps:

• Preheat the oven to 375°F.
• Lightly grease an oblong 9 x 11 baking pan or coat with cooking spray.
• In a large mixing bowl, combine cornmeal, salt, sugar, and baking soda.
• Stir in cheese, corn, jalapeños, buttermilk and eggs, just enough to blend.
• Stir in the melted butter.
• Pour the batter into the pan and bake for 30-35 minutes, or until the cornbread is golden and an inserted toothpick comes out clean.
• Remove from oven and let cool in pan 15 minutes then cool on wire rack.

CHEDDAR JALAPEñO BREAD

Steps:

• Stir together yeast and 1 tablespoon warm water in a small bowl; let mixture stand until foamy, about 5 minutes. (If it doesn't foam, discard and start over with new yeast.)
• Mix together flour, salt, oil, yeast mixture, and remaining 1 3/4 cups warm water in bowl of mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. Add jalapeño, 1 1/2 cups Cheddar, and 1/2 cup Parmigiano-Reggiano and mix until combined.
• Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour. Cover bowl with a clean kitchen towel (not terry cloth) to keep a crust from forming and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 2 1/2 hours. (Alternatively,let dough rise in bowl in refrigerator 8 to 12 hours.)
• Turn dough out onto a well-floured surface and gently form into a roughly 11- by 8-inch rectangle with floured hands.
• Fold dough in thirds (like a letter) with floured hands (dough will be sticky), pressing along seam of each fold to seal.
• Put dough, seam side down, in an oiled 9- by 5-inch loaf pan. Cover pan with same clean kitchen towel and let dough rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly, 1 to 1 1/4 hours.
• Put oven rack in middle position and preheat oven to 400°F.
• Brush loaf with egg, then sprinkle remaining 2 tablespoons Cheddar and remaining 1/4 cup Parmigiano-Reggiano down center of loaf.
• Bake until bread is golden and sounds hollow when tapped on bottom, 50 minutes to 1 hour. Run a knife around edge of pan to loosen loaf, then remove from pan to test for doneness.
• Return bread (not in pan) to oven and turn on its side, then bake 10 minutes more to crisp crust. Cool completely on a rack, about 1 1/2 hours.

JALAPEñO BREAD

Steps:

• Place all dry ingredients in a large bowl, ensuring that the salt and yeast are separate from one another
• Make a small well in the centre of the dry mixture and add the Water and Oil
• Combine the mixture until a sticky dough is formed
• Remove the dough from the large bowl and place it on the lightly floured surface
• Knead the dough for a maximum of 10 minutes, flouring the surface further as required
• Shape the dough into a ball and place in a well-oiled bowl
• Cover the bowl with cling film and leave it to rest for an hour or until the dough has doubled in size
• Place the dough on a lightly floured surface, knock it back and rollout to form a rectangle with a rough length of 30cm
• Spread the chopped Jalapenos evenly over the dough, ensuring there is a minimum of a 1cm gap between this and the edges of the dough
• Sprinkle the grated hard cheese over the Jalapenos
• Fold in each edge of the dough to ensure the filling doesn't escape when rolling
• Begin to tightly roll the dough lengthways
• Fold it in at the ends and use water to seal any loose edges as necessary
• Place the dough on a baking tray lined with greaseproof paper
• Cover with cling film and leave it to prove for another hour
• Remove the cling film and score the dough diagonally with a sharp knife
• Sprinkle lightly with flour
• Place the baking tray in the middle of a pre-heated oven (Gas Mark 7, 220ºC, Fan assisted 200ºc)
• Bake for 35 minutes until golden brown
• Remove from the baking tray and place on a wire rack to cool down

KITTENCAL'S JALAPEñO CHEDDAR CHEESE BREAD

Steps:

• Prepare a heavy-duty stand mixer with a kneader blade.
• Proof yeast in water with 1 teaspoon sugar for 8-10 minutes, or until foamy.
• Heat milk in the microwave for about 50 seconds on HIGH.
• In the stainless steel bowl, add in 4 cups flour, chopped jalepenos, salt, sugar, egg, hot pepper sauce (if using) and warmed milk.
• After the yeast has proofed, add to the bowl and start kneading, adding in more flour as needed to create a soft smooth semi-sticky dough, keep kneading for about 8-10 minutes.
• Towards the end of the kneading add in the cubed cheddar cheese, and mix until combined (the dough can be removed from the bowl and you can add/mix in the cheese by hand if dresired).
• After the kneading, let the dough sit out on a board or counter top to rest, covered with a clean tea towel for 8-10 minutes.
• Gather up dough and knead gently for 30 seconds.
• Then place the dough in a well greased bowl, and let rise until doubled (about 1-1/2 hours or could take a little longer).
• Punch down dough and slice into two even pieces.
• Shape into two large balls, and place on a cookie/baking sheet that has been sprayed with cooking spray.
• Cover with a clean tea towel and rise again for another 1 hour or more until doubled.
• Brush tops with an egg white that has been mixed with 1 teaspoon cold water.
• Sprinkle on grated Parmesan cheese or sesame seeds.
• Bake in a 375 degree oven for about 25-35 minutes or until the crust is a dark golden brown.

JALAPEñO-CHEDDAR SKILLET CORN BREAD

Steps:

• Heat oven 425°F.
• Combine flour, cornmeal, sugar, baking powder and salt in large bowl. Add cheese, corn and peppers; mix well.
• Melt 2 Tbsp. butter. Add to buttermilk and egg in medium bowl; whisk until blended. Add to flour mixture; mix well.
• Melt remaining butter in 12-inch cast-iron skillet on medium heat. Continue to cook 2 min. or until butter is lightly browned. Pour batter into skillet; place in oven.
• Bake 20 to 25 min. or until toothpick inserted in center comes out clean. Cool slightly.

CHEDDAR-JALAPENO CORNBREAD

Steps:

• Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Stir 1 1/4 cups grated cheddar, corn kernels, and jalapenos into batter. Transfer batter to pan and smooth top. Top with 1/4 cup grated cheddar.
• Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.