JALAPENO CHEESE BREAD
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 9
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.
CHOPPED JALAPENO CHEESE BREAD
Celebrate Cinco De Mayo with this cheesy Chopped Jalapeno Bread fresh from your oven. Video Instructions: http://www.rhodesbread.com/recipes/view/1917
Provided by Rhodes Bake-N-Serv
Categories Breads
Time 40m
Yield 9 serving(s)
Number Of Ingredients 5
Steps:
- Place rolls on a bread board.
- Top with cheese, jalapenos & cilantro.
- Sprinkle with garlic salt.
- Chop everything together, with a knife and knead with hands until ingredients are well mixed into dough.
- Shape into a large round loaf.
- Place loaf on a large sprayed baking sheet.
- Cover with sprayed plastic wrap.
- Let rise until double.
- Remove wrap and bake at 350°F 25-30 minutes.
Nutrition Facts : Calories 611.5, Fat 17.4, SaturatedFat 6.3, Cholesterol 26.7, Sodium 1039.9, Carbohydrate 90.3, Fiber 3.6, Sugar 9.8, Protein 23.5
DUTCH-OVEN JALAPEñO CHEDDAR BREAD RECIPE BY TASTY
Impress your friends with this homemade dutch-oven bread. Bread-making can be time consuming but this recipe uses active yeast to help speed up the process. And with cheddar and jalapeño involved, you know you're in for a treat.
Provided by Katie Aubin
Categories Sides
Time 3h
Yield 8 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 328 calories, Carbohydrate 40 grams, Fat 12 grams, Fiber 1 gram, Protein 13 grams, Sugar 0 grams
JALAPENO CHEESE BREAD FOR BREAD MACHINE
Give me this bread with some wine and I'm a happy girl. It has just the right bite and coarse texture to it. It pairs nicely with anything from chili night to a cocktail party. Love it! These measurements call for a 1 lb. loaf.
Provided by carolinajen4
Categories Yeast Breads
Time 2h30m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in bread pan in order according to your bread machine.
- Select Light Crust setting and press Start.
- After baking cycle ends, remove bread from pan, place on cooling rack, and allow to cool 1 hour before slicing if you can control yourself!
Nutrition Facts : Calories 273.5, Fat 9.8, SaturatedFat 5.5, Cholesterol 55.8, Sodium 556.5, Carbohydrate 36.3, Fiber 1.4, Sugar 4.1, Protein 9.7
JALAPEñO CHEDDAR QUICK BREAD RECIPE
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Grease and flour an 8.5 x 4.5-inch loaf pan.
- In a mixing bowl, thoroughly blend the flour, baking powder, sugar, garlic powder, and salt.
- Stir in the shredded cheese and minced jalapeño pepper.
- In a separate bowl, whisk the egg with the milk. Add the melted butter and stir to blend.
- Add the milk and egg mixture to the dry mixture and stir just until moistened. Do not overmix. The batter will be thick.
- Spread the batter in the prepared loaf pan.
- Bake the bread for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan on a rack. Remove the cooled bread from the pan to slice and serve.
- Enjoy!
Nutrition Facts : Calories 178 kcal, Carbohydrate 23 g, Cholesterol 33 mg, Fiber 1 g, Protein 8 g, SaturatedFat 3 g, Sodium 469 mg, Sugar 3 g, Fat 6 g, ServingSize 10 servings, UnsaturatedFat 0 g
CHEESY JALAPEñO-BACON PULL-APART BREAD
Assembling this bread is a little messy and it will look very full, but don't be afraid to really stuff between the cuts so all the flavor and melting cheese can soak into the loaf.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 7
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 CHEESE BREAD
Steps:
- Mix 2 tablespoons mayonnaise, 3/4 cup shredded extra-sharp cheddar and 1 tablespoon pickled jalapeno brine; season with salt and pepper. Broil 4 slices sourdough bread on a baking sheet until golden, then flip and spread with the cheese mixture. Top with chopped pickled jalapenos and a dash of paprika. Broil until the cheese is melted and bubbly, then cut each slice in half.
JALAPENO CHEESE BREAD
Cheddar cheese and jalapenos give this savory bread a spicy Southwestern flair. It makes a great accompaniment to chilis and stews. Top it with sweet cream butter and watch it disappear. -Julie Delisle, Ste-Sabine, Quebec
Provided by Taste of Home
Time 55m
Yield 2 loaves (12 slices each).
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water. In a large bowl, combine sugar, oil, salt, yeast mixture and 2 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough. Stir in cheese and jalapenos., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Punch dough down. Divide in half and shape into loaves. Place in two greased 8x4-in. loaf pans. Cover with kitchen towels; let rise in a warm place until almost doubled, about 40 minutes. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 110 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 106mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
JALAPENO CHEESE BREAD
Make and share this jalapeno cheese bread recipe from Food.com.
Provided by chia2160
Categories Yeast Breads
Time 3h15m
Yield 2 lb loaf
Number Of Ingredients 9
Steps:
- add all ingredients to bread machine in this order.
- cook on SWEET setting.
Nutrition Facts : Calories 1024.5, Fat 25.9, SaturatedFat 12, Cholesterol 56.8, Sodium 1843.9, Carbohydrate 160.8, Fiber 6.1, Sugar 10.3, Protein 34.5
CHEESY JALAPEñO POPPER PULL-APART BREAD
Make and share this Cheesy Jalapeño Popper Pull-Apart Bread recipe from Food.com.
Provided by Food.com
Categories Breads
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F.
- Combine butter, garlic, jalapeno, green onion, and mayo in a bowl.
- Cut the bread on a diagonal into 1" wide diamonds; do not cut all the way through the bread.
- Spread the butter mixture and cheese into the cut slots in the bread.
- Wrap in foil and bake for 15 mins unti the cheese is melting.
- Remove the top layer of foil, exposing the top of the bread.
- Bake for an additional 5 mins.
- Serve immediately.
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.
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