Jalapeno And Cheese Bubble Bread Food

EASY CRUSTY JALAPEñO CHEESE BREAD

Steps:

• In the bowl of a stand mixer, combine the water, sugar and yeast. Allow to stand for 5 minutes until foamy.
• Add the flour and salt then knead with the dough hook for 5 minutes.
• The dough will be slightly sticky but shouldn't be wet. If it is, add 1-2 tbsp flour and knead in.
• Knead in the jalapeños and cheese.
• Bring the dough together into a ball with your hands. Dust over 1-2 tbsp flour (you want it to be well covered).
• Cover the bowl with a damp kitchen towel and allow the dough to rise for 1 hour until doubled in size. Leaving the dough in a warm spot will aid the rising.
• When the dough has proved, turn it out onto a floured surface. Fold the edges into the center of the dough, pinching the seams together then place into a floured bowl, seam side up. Dust over more flour.
• Cover with the tea towel and allow to rise for another 30 minutes.
• Preheat the oven to 180°C/350°F. Place a pot (dutch oven) with a lid into the oven to preheat.
• Carefully remove the pot from the oven and remove the lid. Transfer the dough to the pot and cover with the lid.
• Place in the oven and allow to bake for 30 minutes.
• Remove the lid and bake for another 10-15 minutes until the bread is golden brown.
• Remove the bread from the oven and allow to cool on a wire rack for 20-30 minutes (or until it has cooled to room temperature) before slicing and serving.

JALAPENO AND CHEESE BUBBLE BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Cut each biscuit into quarters and dip half into the melted butter. Place in the prepared pan. Top with 1/2 of the pepper Jack cheese, 2 tablespoons jalapenos, and 1/4 teaspoon garlic powder. Dip the remaining biscuit pieces in butter and place in the pan; top with remaining cheese, jalapenos, and garlic powder.
• Bake in the preheated oven until golden brown, 35 to 40 minutes.
• Cool in the pan for 10 minutes. Run a knife around the edge to loosen; remove from the pan. Serve warm.

JALAPENO CHEESE BREAD

Steps:

• add all ingredients to bread machine in this order.
• cook on SWEET setting.

JALAPENO CHEESE BREAD

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.

JALAPENO CHEESE BREAD FOR BREAD MACHINE

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!

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.

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 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.

JALAPENO BREAD

Steps:

• Cut bread dough into 1" cubes.
• Place all ingredients in a large bowl& toss to coat well.
• Spoon into two loaf pans that have been coated with non-stick cooking spray.
• Cover& let stand for 15 minutes.
• Bake at 350 degrees for 35-40 minutes.
• Cool in pans for 10 minutes, then remove to a wire rack.
• Serve warm.

POPPIN' JALAPENO BREAD

Steps:

• Dissolve yeast in warm water in a large bowl; let stand 5 minutes until foamy.
• Combine dissolved yeast, egg and butter; mix until butter melts.
• Combine 3 cups flour, sugar, salt and garlic salt.
• Gradually add flour mixture to yeast mixture, beating at medium speed of electric mixer until smooth.
• Beat in peppers, cheese, onion and enough of the remaining flour to form a soft dough.
• Turn dough out onto a well-floured surface and knead 1 minute.
• Shape dough into a loaf; place in a greased 9 x 5 x 3-inch loaf pan.
• Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
• Preheat oven to 400.
• Bake 40 to 45 minutes or until done and loaf sounds hollow when tapped.
• Remove from pan and allow to cool on wire rack.

EASY CRUSTY JALAPENO CHEESE BREAD FANTASTICO

Steps:

• Important: you will need a heavy pot with a lid. A Dutch oven is ideal; I just use a heavy stew pot with thick sides. I start the dough at 9pm if I want it for dinner the next day.
• In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
• Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and flop dough onto it. Fold it over on itself once or twice. Put some flour on your hands if the dough sticks to them. Cover loosely with plastic wrap and let rest about 15 minutes.
• Divide the bag of cheese into 1/4s, and divide the jar of peppers into 4 portions, too, taking care to remove any stems or woody bits.
• Remove plastic and press the dough flat. Sprinkle it with a portion of peppers and cheese. Fold in half, press flat, sprinkle again. I usually only use 3 of the 4 portions of cheese/peppers. Mash it into a ball, pressing firmly to seal the seam.
• Generously coat a cotton towel (not terry cloth) with cornmeal; put dough seam side down on towel and dust with more cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
• At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Drop dough into pot, taking care not to burn your fingers. It may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
• Cover with lid and bake 30 minutes, then remove lid and bake another 15 or longer, until loaf is beautifully browned. This may take as long as 60minutes total bake time, but mine is usually done by 45min total.
• Cool on a rack. Listen to it crackle as it cools.

JALAPENO CHEESE CORNBREAD

Steps:

• Mix first 5 ingredients in large bowl
• Mix eggs, oil, and milk well in separate bowl.
• Pour liquid into dry mixing lightly (batter will be very lumpy).
• Add jalapeno and cheese mixing just until blended (batter should still be lumpy).
• Pour into greased 13x9 baking dish.
• Bake at 400 for 40 - 45 minute until golden brown and a toothpick comes out clean.

CHEESE AND JALAPENO FOCACCIA BREAD

Steps:

• In a bowl mix together 1 cup of flour, sugar salt and yeast.
• Heat 2 T of oil and water until warm.
• Beat in egg.
• Add to flour mixture and mix until moistened.
• Beat for 3 more minutes.
• Stir in 1 and ¾ cups of flour a little at a time until dough pulls away from the sides of the bowl.
• Place dough on a floured surface and knead in remaining flour.
• Place in bowl and cover for 8 minutes.
• Remove dough and place on greased cookie sheet.
• Cover with greased plastic wrap and two tea towels.
• Let rise for 35 minutes.
• Remove plastic wrap and poke holes in one-inch intervals with a knife.
• Pour 4 T of oil on top, and sprinkle rosemary, cheese and jalapeno's across the top as well.
• Bake at 400 degrees for 25 minutes or until golden.