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
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
A rich and spicy bread!
Provided by DeeDee Henderson
Categories Bread Yeast Bread Recipes
Yield 30
Number Of Ingredients 8
Steps:
- In a very large bowl, combine 7 cups of flour, cheese, jalapenos, 7 tablespoons sugar and the salt; mix well.
- In a separate bowl, combine the water, yeast and remaining 1 tablespoon sugar. Let sit about 10 minutes; stir until all yeast is dissolved.
- Add the oil to the liquid mixture, stirring . Add half of the liquid mixture to the flour mixture. Mix with hands to moisten flour as much as possible. Add remaining liquid mixture to dough and mix until flour is thoroughly incorporated.
- Turn onto a lightly floured surface and knead by hand until smooth and elastic to the touch, about 15 minutes, gradually adding only enough additional flour to keep dough from sticking.
- Place in a large greased bowl and invert dough so top is greased; cover with a dry towel and let stand in a warm place (90 - 100F) until doubled in size, about 1 hour. Punch down dough.
- To Make Bread: Divide dough into 3 equal portions. Form each into a ball, then stretch out dough with both hands and tuck edges under to form a smooth surface. Pop any large air bubbles by pinching them. Form into loaves. (Note: I like to use a rolling pin and roll out dough, which pops all bubbles easily and quickly.) Place in 3 greased 8 1/2 x 4 1/2 inch loaf pans. Cover with towel again and allow to rise until almost doubled in size, about 45 minutes to 1 hour.
- Bake at 325 degrees F (165 degrees C) until dark brown and done, about 1 hour, rotating the pans after 25 minutes for more even browning. Remove from pan as soon as bread will easily lift out, after about 5 to 10 minutes. Let cool about 1 hour before slicing.
Nutrition Facts : Calories 213.9 calories, Carbohydrate 29.4 g, Cholesterol 15.8 mg, Fat 7.2 g, Fiber 1.1 g, Protein 7.5 g, SaturatedFat 3.5 g, Sodium 210.9 mg, Sugar 3.6 g
KITTENCAL'S JALAPEñO CHEDDAR CHEESE BREAD
This is a bakery-quality bread that is on regular rotation at my house and has been so for many years it is one of my family's favorite breads, because of the addition of egg the rising time will be slightly longer than usual --- there is very little sugar and no butter or shortening in this bread which gives this bread a spongy-like texture, perfect for dipping! If you are a jalapeño lover then by all means add in as much jalapeño peppers as you desire, this bread does not require forming into a loaf shape just shape into two large balls which makes it an easy recipe for a beginner baker :)
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 3h25m
Yield 2 loaves
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1639.4, Fat 55.7, SaturatedFat 33.1, Cholesterol 254.1, Sodium 3005.9, Carbohydrate 210, Fiber 9.6, Sugar 10.5, Protein 70.9
JALAPEñO CHEDDAR BREAD
This easy jalapeño cheddar bread recipe is loaded with spice & cheese. It's a great savoury quick bread with a moist, tender crumb.
Provided by Elizabeth Lampman
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees F.
- Grease and flour a 9 inch loaf pan and line with a piece of parchment paper for easy removal.
- Sift the flour and baking powder into a large mixing bowl.
- Mix in the sugar, salt, garlic powder, Parmesan cheese, and cheddar cheese.
- In a small bowl whisk together the egg and milk.
- Slowly stir into the dry ingredients, then add the melted butter, mixing until just combined.
- Scoop batter into your prepared loaf pan, garnish the top of the dough with jalapeno slices if desired, and bake bread for 60-80 minutes, or until a cake tester comes out clean when poked into the centre of the loaf. *Check at the 45 minute mark to see if the bread needs to be covered with aluminum foil to prevent further browning.
- Allow to cool in pan for 10 minutes before removing to finish cooling on a wire rack, or enjoy warm!
Nutrition Facts : Calories 213 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1 slice, Sodium 331 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
JALAPENO CHEDDAR BREAD SUPREME
Jalapeno lovers will crave this bread! I make it 2 or 3 times per week. My guests beg for the recipe, and yours will too!
Provided by Gerald Norman
Categories Yeast Breads
Time 3h5m
Yield 1 loaf
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1792.3, Fat 29.2, SaturatedFat 16.6, Cholesterol 79.1, Sodium 2811.2, Carbohydrate 316.3, Fiber 12.4, Sugar 27.5, Protein 60.1
JALAPENO CHEDDAR BREAD
This works so nice to zip up a sandwich or try it buttered and placed on a griddle till golden brown and serve with a soup or salad.
Provided by startnover
Categories Yeast Breads
Time 3h30m
Yield 2 loaves
Number Of Ingredients 11
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.
Nutrition Facts : Calories 2900.2, Fat 93.7, SaturatedFat 40.2, Cholesterol 360.5, Sodium 4433, Carbohydrate 406.6, Fiber 30.2, Sugar 36.4, Protein 112.9
JALAPENO AND CHEDDAR CORNBREAD
Make and share this Jalapeno and Cheddar Cornbread recipe from Food.com.
Provided by PalatablePastime
Categories Quick Breads
Time 40m
Yield 15 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 237.6, Fat 15.1, SaturatedFat 8.8, Cholesterol 86.5, Sodium 523.7, Carbohydrate 20.1, Fiber 1.6, Sugar 3, Protein 7
CHEDDAR JALAPENO BREAD
This was from the March 2007 issue of Gourmet magazine. I made this tonight and we had it with dinner. I can't wait to toast it and make a sandwich with it tomorrow! A tasty bread with a kick. Can also be made using the dough cycle of your bread machine.
Provided by Dine Dish
Categories Yeast Breads
Time 2h
Yield 1 loaf
Number Of Ingredients 12
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.
Nutrition Facts : Calories 3138.5, Fat 122.9, SaturatedFat 47.2, Cholesterol 391.2, Sodium 5342.3, Carbohydrate 388.1, Fiber 15, Sugar 3.2, Protein 111.3
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