Cheddar Jalapeno Bread Recipes

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JALAPENO CHEESE BREAD



Jalapeno Cheese Bread image

A rich and spicy bread!

Provided by DeeDee Henderson

Categories     Bread     Yeast Bread Recipes

Yield 30

Number Of Ingredients 8

8 cups all-purpose flour
4 cups shredded Cheddar cheese
¾ cup minced jalapeno peppers
½ cup white sugar
1 ½ teaspoons salt
2 cups hot water
3 (.25 ounce) packages active dry yeast
4 tablespoons vegetable oil

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

JALAPENO CHEESE BREAD FOR BREAD MACHINE



Jalapeno Cheese Bread for Bread Machine image

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

1/2 cup sour cream
1/8 cup water
1 egg
2 cups all-purpose flour
1 teaspoon salt
1 1/2 tablespoons sugar
1/4 teaspoon baking soda
3/4 cup grated sharp cheddar cheese
2 tablespoons seeded and chopped fresh jalapeno peppers (about 3 peppers) or 2 tablespoons canned diced jalapeno peppers
1 1/2 teaspoons active dry yeast, for all bread machines

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

JALAPENO CHEDDAR CORNBREAD



Jalapeno Cheddar Cornbread image

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 12 large pieces

Number Of Ingredients 11

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers

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.

DUTCH-OVEN JALAPEñO CHEDDAR BREAD RECIPE BY TASTY



Dutch-Oven Jalapeño Cheddar Bread Recipe by Tasty image

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

3 ½ cups bread flour, plus more for dusting
2 ½ cups shredded sharp cheddar cheese, divided
2 jalapeñoes, seeded and coarsely chopped
1 jalapeño, sliced into rings, divided
1 tablespoon kosher salt
2 cups warm water
2 ¼ teaspoons instant yeast
1 tablespoon olive oil
1 dutch oven with lid
silicone spatula, if you don't have one, you can use your slightly moistened hand

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

CHEDDAR JALAPEñO BREAD



Cheddar Jalapeño Bread image

Categories     Bread     Mixer     Cheese     Dairy     Egg     Pepper     Side     Bake     Cheddar     Jalapeño     Gourmet     Sugar Conscious     Kidney Friendly

Yield Makes 1 loaf

Number Of Ingredients 11

1 teaspoon active dry yeast (less than a 1/4-ounce package)
1 3/4 cups plus 1 tablespoon warm water (105-115°F)
4 cups all-purpose flour plus additional for dusting
1 1/2 teaspoons salt
1/4 cup olive oil
3 tablespoons chopped fresh jalapeño, including seeds and ribs, plus 2 tablespoons chopped fresh jalapeño, without seeds and ribs (from 3 medium total)
5 ounces coarsely grated extra-sharp Cheddar (1 1/2 cups plus 2 tablespoons)
1 1/2 ounces finely grated Parmigiano-Reggiano (3/4 cup)
1 large egg, beaten with a pinch of salt
Special Equipment
a stand mixer fitted with paddle attachment

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.

CHEDDAR JALAPENO BREAD



Cheddar Jalapeno Bread image

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

1 teaspoon active dry yeast
1 3/4 cups warm water, plus
1 tablespoon warm water
4 cups all-purpose flour, plus additional
all-purpose flour, for dusting
1 1/2 teaspoons salt
1/4 cup olive oil
4 tablespoons chopped fresh jalapenos, including seeds and ribs
5 ounces coarsely grated extra-sharp cheddar cheese
1 1/2 ounces finely grated parmigiano-reggiano cheese
1 large egg, beaten with
1 pinch salt

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

JALAPENO CHEDDAR DUTCH OVEN BREAD



Jalapeno Cheddar Dutch Oven Bread image

Jalapeno Cheddar Dutch Oven Bread is perfectly crusty on the outside, with a soft fluffy inside, and is made using simple ingredients.

Provided by The Chunky Chef

Categories     Bread

Time 3h

Number Of Ingredients 8

3 1/2 cups bread flour
1 1/2 tsp kosher salt
2 cups shredded cheddar cheese (divided)
1 large jalapeno (diced)
2 cups warm water
2 1/4 tsp instant yeast ((1 standard .25oz packet))
1/3 - 1/2 cup shredded cheddar
10 round slices jalapeno ((or more, to taste))

Steps:

  • To a medium mixing bowl, add bread flour, salt, 2 cups cheddar cheese, and diced jalapenos. Stir and set aside.
  • To a large mixing bowl (pretty large - your bread will be rising in this bowl), add the warm water and yeast. Water should be warm, but not hot (like a baby's bath water). Add flour mixture to the yeast and water, using a rubber spatula to stir it all together until no flour streaks remain.
  • Use spatula to fold the dough from the outside of the bowl towards the center, turning the bowl a little each time, until you've folded the dough in on itself 8-10 times.
  • Cover with a towel and let rise in a warm place for 1 hour.
  • After 1 hour, use the rubber spatula to fold the dough in on itself again, 8-10 times. Cover with a towel and let rise in a warm place for 1 more hour.
  • Halfway through this second rise, add your dutch oven, with the lid on, to your oven and preheat it to 450°F. Let it preheat for a full 30 minutes. Set out a piece of parchment paper large enough to go inside your dutch oven with a bit of overhang.
  • Lightly dust a counter or cutting board with flour, and flour your hands as well. Turn out the dough onto the floured surface. Flip the dough over and brush off any excess flour.
  • Fold the corners of the dough in towards the center, about 6-8 times, until a rough ball is formed. Flip the dough over onto the piece of parchment paper.
  • Use a sharp knife to carefully score the dough (I like to make an "X"). Give the dough a quick spray with some cooking spray (or brush with oil), then sprinkle with set aside 1/3-1/2 cup of cheese and add sliced jalapenos.
  • Use oven mitts to remove hot dutch oven from your oven and remove lid. Carefully use the parchment paper to transfer the dough to the dutch oven. Put the lid on, and return to the oven.
  • Bake for 30 minutes with the lid on, then remove lid and continue baking another 20 minutes.
  • After you've removed the dutch oven from the oven, tilt it slightly and use the parchment to sort of slide the bread and parchment out of the pot. It will come out easily.
  • Remove parchment paper and let bread cool on a wire rack for 1-2 hours before slicing. Texture is best when bread is completely cooled before slicing.

Nutrition Facts : Calories 371 kcal, Carbohydrate 42 g, Protein 18 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 690 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

JALAPENO CHEESE BREAD



Jalapeno Cheese Bread image

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

1 teaspoon garlic salt
1 jalapeno, minced
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 and 1/2 cups flour
1 tsp salt
1/2 cup water
1/4 cup milk
3 tablespoons butter
3 tablespoons sugar
1 packet (2 and 1/4 teaspoons) active dry yeast
1 egg

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-CHEDDAR BEER BREAD



Jalapeno-Cheddar Beer Bread image

This no-fail, no-fuss recipe, uses just a few ingredients, requires no rising time and has tons of savory flavor.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h40m

Yield 1 loaf

Number Of Ingredients 6

1 stick (8 tablespoons) unsalted butter, melted
2 3/4 cups self-rising flour, sifted (see Cook's Note)
2 tablespoons sugar
3/4 cup shredded Cheddar
One 12-ounce can or bottle lager, pilsner or IPA-style beer, at room temperature
1 cup sliced pickled jalapenos

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.

JALAPEñO CHEDDAR QUICK BREAD RECIPE



Jalapeño Cheddar Quick Bread Recipe image

Delight your friends and family with this homemade savory jalapeño cheddar quick bread. There's no yeast or rising time required, so no waiting!

Provided by Diana Rattray

Categories     Brunch     Appetizer     Dinner     Lunch     Snack     Bread

Time 1h3m

Yield 10

Number Of Ingredients 10

2 cups / 9 ounces all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar (or an equivalent substitute)
1 teaspoon garlic powder
1/2 teaspoon salt
6 ounces shredded sharp cheddar cheese
1 jalapeño pepper (or more, minced)
1 large egg
1 cup milk
3 tablespoons melted butter

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

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  • Set bread machine to bake, light or dark loaf as desired. Or, alternatively, if you prefer a standard size loaf, set to dough only.


NO KNEAD JALAPEñO CHEDDAR BREAD - SALLY'S BAKING ADDICTION
2018-10-09 This bread tastes good, but it’s not nearly spicy enough (compared to my favorite La Brea Jalapeno Cheddar). Also mine hit the internal temperature done-mark of 205 F way before it was “golden brown.” My loaf looked kind of pale and nothing like the pic in the recipe.
From sallysbakingaddiction.com
4.8/5 (58)
Category Bread
  • *No need to grease the bowl.* Stir the first 5 ingredients together in a large bowl. Stir in the warm water. The dough will be pretty sticky– don’t be tempted to add more flour– you want a sticky dough. Gently shape into a ball as best you can. Cover tightly with plastic wrap or aluminum foil. Set on the counter at room temperature (honestly any normal room temperature is fine!) and allow to rise for 12-18 hours. The dough will double in size, stick to the sides of the bowl, and have a lot of air bubbles.
  • Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. Doesn’t have to be perfect. Transfer dough to a large piece of parchment paper, a piece large enough to fit inside your dutch oven and one that is safe under high oven heat. (I use this parchment and it’s never been an issue.) Place the ball of dough + parchment inside a bowl so the dough doesn’t spread out as it rests. See photo above.
  • Using a very sharp knife, gently score an X into the top. Cover dough lightly with plastic wrap or a clean kitchen towel and let it rest for 30 minutes.
  • During this 30 minutes, preheat the oven to 475°F (246°C). (Yes, very hot!) Place your dutch oven with the lid OR heavy duty pot inside for 30 minutes so that it’s extremely hot before the dough is placed inside. After 30 minutes, remove the dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and sticking it all– parchment paper included– inside the pot. Cover with the lid.


JALAPEñO CHEDDAR SOURDOUGH BREAD RECIPE - LITTLE SPOON FARM
2020-10-05 10:30 AM: Add the shredded cheddar cheese and pickled jalapeños to the top of the dough and perform the second set of stretch and folds.Cover and let rest 30 minutes. 11 AM: Perform third …
From littlespoonfarm.com
4.9/5 (13)
Total Time 13 hrs 30 mins
Category Side Dish
Calories 327 per serving
  • 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (This will create a total of 115 g active starter but some of it will stick to the sides of the jar during the transfer, so we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
  • Autolyse: In a mixing bowl, combine 330 grams of water and 100 grams active sourdough starter, stir to combine. Add 50 grams whole wheat flour and 450 grams bread flour and use your hands to combine the ingredients until there are no dry bits and the dough looks like a shaggy mass. Cover the bowl and let the dough rest on the counter for 1 hour.


RECIPE: JALAPEñO GARLIC BREAD WITH CHEDDAR CHEESE - BLUE APRON
2021-07-27 1 Prepare the ingredients & make the jalapeño-garlic butter. Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Peel and roughly chop 2 cloves of garlic. Halve the rolls lengthwise. Grate the cheese on the large side of a box grater.
From blueapron.com
5/5 (1)
Total Time 20 mins
Cuisine American
Calories 470 per serving


EASY JALAPEñO CHEDDAR CHEESE BREAD RECIPE (WITHOUT DUTCH OVEN)
2021-09-21 Keyword jalapeno bread recipe, jalapeno cheddar bread, jalapeno cheddar bread loaf, jalapeno cheddar bread no dutch oven, jalapeno cheddar bread recipes, jalapeno cheese bread, jalapeno cheese bread recipes, no dutch oven. Like This Recipe? Give it a rating in the comment section (scroll down) or hover over an image below to share it to Pinterest! MORE BAKED GOODS: …
From feedthesoulblog.com
4/5 (1)
Category Appetizer, Side Dish, Snack
Cuisine American
Calories 2301 per serving


CHEDDAR JALAPEñO BREAD - BREAD MACHINE, HAND OR DUTCH OVEN ...
2021-07-16 Cheesy Cheddar Jalapeño Bread can be made by hand, in the bread machine, or in a dutch oven. It's spicy, flavorful, and delicious! Use it as a toasting bread, for snacking, and in a variety of other ways. Cheddar Jalapeño Dutch Oven Bread This cheddar jalapeño bread was created and tweaked from my no-fail yeast bread recipes for sundried tomato basil bread, pepperoni bread, and cheese bread.
From tastyoven.com
5/5 (12)
Total Time 2 hrs 45 mins
Category Appetizer
Calories 170 per serving


JALAPEñO CHEDDAR BREAD - THE SEASONED MOM
2021-09-04 Recipe Variations. Bread Flour vs. All-Purpose Flour: All-purpose flour has between 8 and 11 percent protein, while bread flour contains between 12 and 14 percent protein.The extra protein in bread flour results in a higher rise. I have not tested the recipe with all-purpose flour, so I cannot guarantee that the recipe will "work" if you make that substitution.
From theseasonedmom.com
Cuisine American
Total Time 5 hrs 20 mins
Category Bread, Side Dish
Calories 267 per serving


CHEDDAR JALAPENO BREAD RECIPES
2020-04-07 · Easy Jalapeno Cheddar Bread is a simple recipe for artisan style bread at home with no kneading or fancy equipment. Print Ingredients. 600 grams AP flour, about 4 cups, lightly packed and leveled off 2 cups water, 473.18mL lukewarm water 1½ teaspoons salt 1 yeast, 7g, 2 ¼ teaspoons 2 tbsp jalapeno rings, drained of excess liquid and patted dry 2 cups cheddar …
From tfrecipes.com


AMISH CHEDDAR JALAPENO BREAD RECIPES
Amish Cheddar Jalapeno Bread Recipe. JALAPENO CHEESE BREAD. Provided by Ree Drummond : Food Network. Categories appetizer. Time 35m. Yield 8 servings. Number Of Ingredients 9. Ingredients; 8 tablespoons (1 stick) butter, softened: 1/2 cup mayonnaise: 1/4 cup jarred jalapenos, finely chopped: 6 ounces white Cheddar, grated : 6 ounces pepper Jack cheese, grated: One 6-ounce jar green olives ...
From tfrecipes.com


JALAPEñO CHEDDAR BISCUITS - CAKE 'N KNIFE
2021-10-08 Instructions. Preheat oven to 425˚F. Line a baking sheet with a silicone mat or parchment paper. Add flour, baking power, sugar, salt, black pepper, garlic powder, and baking soda to a large bowl. Stir to combine. Cut in 1/2 cup butter using two knives, a pastry cutter, or your hands until mixture resembles coarse crumbs.
From cakenknife.com


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