JALAPENO CHEESE BREAD
This beautiful braided yeast bread is loaded with fresh jalapenos and cheddar cheese. Perfect on it's own, or as a side for almost any meal.
Provided by Danelle
Categories Breads
Time 2h
Number Of Ingredients 12
Steps:
- Add two cups of flour, along with the salt, to the bowl of a stand mixer.
- In a medium saucepan, heat water, milk and butter over medium heat until butter is melted. The temperature of the mixture should be between 110-115 degrees. If it is too warm, allow it to cool slightly. Stir the sugar and yeast into the warm milk and butter mixture. Let stand about 10 minutes, or until yeast is frothy.
- Add yeast mixture to the flour in the mixer. Stir in the egg. Using the dough hook, mix until well combined. Gradually add the remaining half cup of flour until a soft dough forms and gathers in the center of the bowl. You may not need all the flour.
- Turn the dough onto a lightly floured surface and knead for a few minutes. Let dough rest for 5-10 minutes. Using a rolling pin, roll the dough into a 10x14 inch rectangle.
- Sprinkle the dough with the garlic salt, followed by the minced jalapenos and both cheeses. Starting with the long end, roll the dough into a tight log. Using a sharp knife, slice the log in half vertically, starting a few inches below the upper edge. You should have two ropes of dough, connected at the top.
- Gently rotate the two ropes of dough outward, so that the cut side is facing up and the filling is exposed. Place one rope of dough over the other, repeating until you reach the end of the log. Carefully place the loaf into a greased, 9x5 inch loaf pan.
- Cover and let dough rise in a warm place until doubled in size, about 1 hour. Meanwhile, preheat the oven to 350 degrees. Bake the loaf for 40-50 minutes, or until the top is golden brown. If needed, cover with foil during the last 20 minutes of baking time to prevent over-browning.
Nutrition Facts : Calories 179 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 556 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
JALAPENO BREAD & BUTTER PICKLES
Even the heat-shy will want to dip into these bread and butter pickles with a surprise flavor kick. Ay caramba, they are good!-Karen Owen, Rising Sun, Indiana
Provided by Taste of Home
Time 1h15m
Yield 7 pints.
Number Of Ingredients 10
Steps:
- In a large container, combine cucumbers, onions, jalapenos and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain again., In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from heat., Carefully ladle hot mixture into seven hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 18 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 0 protein.
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.
JALAPENO BREAD
"Grilled cheese sandwiches are especially good made with moist slices from this pretty corn-flecked loaf," promises Lola Gangwer of Burgoon, Ohio. "For a milder chili taste, use green chilies in place of the jalapenos."
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1 pound).
Number Of Ingredients 10
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts :
POPPIN' JALAPENO BREAD
Bergy gave me the idea to use jalapeno bread to make hamburger rolls... while my hamburger idea didn't quite fly, the buns were out of this world! I used 2 fresh and 1 canned Trappey's jalapenos, and sprinkled sesame seeds on top. I thought it had a wonderfully spicy flavour, and my fiancee informed me that many folks would think these were 'hot'. Give it a shot! I baked the buns on a baking stone for about 20 minutes. They made 6 large rolls.
Provided by skat5762
Categories Yeast Breads
Time 1h45m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 11
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.
BREAD AND BUTTER JALAPENOS RECIPE
Provided by Dustin
Number Of Ingredients 8
Steps:
- Scrub a 1 quart glass jar and its lid in hot soapy water. Rinse well and air-dry. Wash and dry the jalapenos. Prick each one several times with a fork. Stuff the jar with as many peppers as you can. In a small pot, combine the remaining ingredients with 3/4 cup water. Bring to a boil, reduce the heat, and simmer until the sugar is dissolved, about 5 minutes. Remove from the heat and carefully pour the hot liquid and spices over the jalapenos to almost the top of the jar. (A large-mouthed funnel may be useful here.) Seal the jar tightly with the lid, label with the date of creation, and refrigerate for a minimum of 1 week. The brine becomes spicier over time and makes excellent vinegar for dressings. The peppers can be stored for up to 2 months in the refrigerator.
BREAD AND BUTTER JALAPENOS FOR CANNING
My brother asked me to make these after eating some that a friend had bought commercially prepared. I found this recipe on recipecircus and had to modify due to some problems with the recipe. Once I tried them, I did not want to share! They are spicy and sweet and taste great on sandwiches and burgers. (Prep time includes veggie soaking).
Provided by messystation
Categories For Large Groups
Time 1h40m
Yield 12 1/2 pint jars, 120 serving(s)
Number Of Ingredients 7
Steps:
- Cut off tops of jalapenos and seed if you wish to have a less spicy product. If not, cut into rings.
- Cut onions into strips.
- Soak veggies for about an hour and cold pack into jars.
- Combine remaining ingredients on stovetop and bring to boil.
- Pour into jars, leaving 1/4 inch headspace and cap.
- Process for 10 minutes in boiling water bath.
Nutrition Facts : Calories 33.5, Fat 0.2, Sodium 0.9, Carbohydrate 7.6, Fiber 0.3, Sugar 7.1, Protein 0.2
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