Easy Crusty Jalapeno Cheese Bread Fantastico Recipes

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JALAPENO CHEESE BREAD



Jalapeno Cheese Bread image

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

1 package active dry yeast (1/4 ounce)
1 cup warm water (110° to 115°)
1/4 cup sugar
2 tablespoons canola oil
1/2 teaspoon salt
3 to 3-1/2 cups all-purpose flour
2 cups shredded cheddar cheese
1/2 cup finely chopped seeded jalapeno peppers

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.

EASY CRUSTY JALAPEñO CHEESE BREAD



Easy crusty jalapeño cheese bread image

Crusty cheese bread studded with jalapeños is an easy bread recipe guaranteed to be a crowd pleaser. Perfect for grilled cheese or as a side to soup.

Provided by Alida Ryder

Categories     Bread     Side Dish

Time 2h55m

Number Of Ingredients 7

1½ cups warm water
10 g (2 tsp) instant yeast
1 tsp sugar
4 cups flour
1 tsp salt
2-3 jalapeños
2 cups grated cheddar cheese

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.

Nutrition Facts : Calories 228 kcal, Carbohydrate 38 g, Protein 12 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 373 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

EASY CRUSTY BREAD



Easy crusty bread image

The most delicious bread recipe I have tried. It is easy to make and requires very little effort and delivers a crusty, delicious loaf every time.

Provided by Alida Ryder

Categories     Bread

Time 2h25m

Number Of Ingredients 5

1½ cups warm water
10 g (2tsp) instant yeast
1 tsp sugar
3 cups flour ((+1 cup for dusting) )
1 tsp salt

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.
  • Bring the dough together into a ball with your hand. Dust over 1-2 tbsp flour (you want it to be well covered).
  • Cover the bowl with a damp tea 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.
  • Preheat the oven to 180°C/350°F. Place a pot (dutch oven) with a lid into the oven to preheat.
  • When the dough has proved, turn it out onto a floured surface. Fold the edges into the center of the dough then place into a floured bowl, seam side down. Dust over more flour.
  • Cover with the tea towel and allow to rise for another 30 minutes.
  • 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.

Nutrition Facts : Calories 186 kcal, Carbohydrate 34 g, Protein 7 g, Fat 2 g, SaturatedFat 1 g, Sodium 293 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving

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

EASY CRUSTY JALAPENO CHEESE BREAD FANTASTICO



Easy Crusty Jalapeno Cheese Bread Fantastico image

Extremely simple yeast bread with cheddar & jalapeno ribbons; crusty exterior. A gorgeous artisan bread derived from "Jim Lahey's No-Knead Bread" method.

Provided by MichelleAndErin

Categories     Yeast Breads

Time 20h45m

Yield 1 round loaf, 12 serving(s)

Number Of Ingredients 6

3 cups all-purpose flour (or bread flour)
1/4 teaspoon instant yeast (not regular yeast)
1 1/4 teaspoons salt
1 cup cornmeal
1 (15 ounce) jar sliced jalapeno peppers
1 (15 ounce) package shredded sharp cheddar cheese

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.

Nutrition Facts : Calories 304.2, Fat 12.6, SaturatedFat 7.6, Cholesterol 37.3, Sodium 468, Carbohydrate 34.5, Fiber 2.6, Sugar 1.8, Protein 13.2

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