Anyone have a Jalapeno Cheese Bread recipe?

4 responses so far ↓

• 1 anne b // Nov 8, 2008

  1000 g all-purpose flour
  450 g shredded Cheddar cheese
  70 g minced jalapeno peppers
  100 g white sugar
  9 g salt
  475 ml hot water
  21 g active dry yeast
  60 ml vegetable oil
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  DIRECTIONS
  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.

• 2 ~Susakins Makoozakins~ // Nov 8, 2008

  Yes you are right about the yeast. Just measure it.

  Cheese and Jalapeno Focaccia Bread –

  The most delicious bread I have ever made, and surprisingly easy. You can top with onions, rosemary, or other herbs spices and cheeses for a variation. I like to double the jalapeno’s and use jarred old el paso peppers because they are my favorite. If you cut it in half and put sandwich meat and veggies in the middle its a supper to die for.

  Ingredients
  3 1/2 cups flour
  1 teaspoon sugar
  1 teaspoon salt
  1 1/2 tablespoons yeast
  1 cup water
  2 tablespoons olive oil
  1 egg
  4 tablespoons olive oil
  1/3 cup of chopped jalapeno pepper
  1 teaspoon rosemary
  1 cup of grated cheddar cheese

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

• 3 Miranda W // Nov 8, 2008

  Ingredients

  * 1 lb shredded sharp cheddar cheese
  * 1 large onion, quartered
  * 3 garlic cloves
  * 1-2 jalapeno pepper, chopped & seeded or
  * 3 tablespoons sliced jalapeno peppers (from a jar)
  * 1/2 cup mayonnaise
  * 1 cup chopped pecans or walnuts

  Directions

  1.
  1
  Put cheese, onion, garlic,& peppers in food processor.
  2.
  2
  Process until grated and combined.
  3.
  3
  Transfer to bowl, and mix in mayonnaise (if needed, can add a little more mayonnaise). Chill until firm.
  4.
  4
  Shape into ball and roll in pecans or walnuts.
  5.
  5
  Serve with assorted crackers

• 4 David H // Nov 8, 2008

  here are several recipes from my cook book.

  Dave’s Jalapeno, Garlic, and Cheddar Sourdough Bread
  David Herzog

  Dissolve 1 pkg. dry yeast in ¼ c. warm water (110o to 115o). Stir in 1 tsp. sugar and let sit for 15 minutes. Mix in 1 egg, ¼ c. vegetable oil, ½ c. warm water (110o to 115o), 1 tsp. salt, and 1/3 c. sugar. Add 1 c. sourdough starter, mix well and add 2 c. flour. Blend well. Add 1 ½ c. more flour, 2 Tbs. diced jalapeno pepper, 2 Tbs. minced garlic, and ½ c. finely grated Colby Jack cheese.
  Turn out on a floured board and knead 10 to 15 times. Add more flour if dough is sticky. Oil the sides and lid of a 12”, deep Dutch oven. Warm the oven and place the dough in the oven and let double in size. Punch down and knead again, place back in Dutch oven and double in size. Bake at 350o for 25 to 30 minutes. Use 4-6 briquettes under bottom and 16-18 on top.

  Jalapeno Beer Bread

  3 c. all purpose flour
  3 tsp. baking soda
  3 Tbs. sugar
  1 ½ tsp. salt
  1 ½ c. your favorite dark Belgian or German ale
  ½ c. sharp cheddar cheese
  2 Tbs. jalapeno pepper, diced

  In a large bowl, mix well, flour, baking powder, sugar, and salt. Add beer, cheese, and pepper. Pour batter into a greased 10” Dutch oven. Cover and bake at about 350o for 1 hour, or until you can smell it. Butter the top of the loaf while it is still warm, and serve warm.

  Jalapeno Garlic Cheese Bread
  Dan Lima & Dan Jimenez, 2 Dans’ Cooking

  5 c. flour
  2 Tbs. yeast
  ½ tsp. salt
  4 Tbs. sugar
  2 eggs
  1 c. milk
  4 oz. butter (1 cube)
  1 c. water
  1.2 lb. cheddar cheese, grated
  2 jalapeno peppers, diced
  ½ lb. garlic butter

  Mix 2 ½ c. flour, yeast, sugar, and salt in a large mixing bowl. Heat butter and milk together until butter is melted. Add water to milk mixture and let cool to 110o. Add milk mixture to flour and eggs, mix well until combined. Slowly add remaining flour to the mixture until you reach the consistency of bread dough.
  Place dough into a greased 10” Dutch oven and lid, arrange coals on top and bottom of oven to allow dough to rise slowly. Once the dough has risen, remove from oven and knead, adding cheese and jalapeno peppers. Cut into four equal pieces and cut each piece into thirds. Roll into balls and place into 10” Dutch oven greased with garlic butter. Let dough rise again. Bake until golden brown at 350o for approximately 45 minutes.
  Serves 12 rolls