Cheddar Jalapeno Bread Recipes

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!

Steps:

• Preheat the oven to 400 degrees F. In a 10-inch cast-iron skillet over medium-low heat, melt 1 tablespoon butter. If using an 8-inch-square baking dish instead, simply grease the bottom of the dish with some of the butter and place the remainder in the bottom of the dish. Set the skillet or dish aside.
• Sift the flour blend, cornmeal, sugar, baking powder, salt and baking soda together into a large bowl.
• In a small bowl, mix the buttermilk and eggs together well. Fold the wet ingredients into the dry ingredients to thoroughly mix.
• Fold in the cheese, creamed corn, green onions and chiles and stir until well combined.
• Pour the mixture into the prepared skillet or baking dish and dab a bit more butter on top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Leave to cool in the pan or dish a few minutes before slicing and serving while warm.

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.

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.

Steps:

• Mix 2 tablespoons mayonnaise, 3/4 cup shredded extra-sharp cheddar and 1 tablespoon pickled jalapeno brine; season with salt and pepper. Broil 4 slices sourdough bread on a baking sheet until golden, then flip and spread with the cheese mixture. Top with chopped pickled jalapenos and a dash of paprika. Broil until the cheese is melted and bubbly, then cut each slice in half.

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.

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.

Steps:

• Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Stir 1 1/4 cups grated cheddar, corn kernels, and jalapenos into batter. Transfer batter to pan and smooth top. Top with 1/4 cup grated cheddar.
• Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

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.

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.

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.

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.

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.

Steps:

• In a small bowl, stir yeast, sugar, and warm water.
• Let stand for 5 minutes until foamy.
• Meanwhile, in a large bowl, combine 8 cups flour, cheddar cheese, jalapeno pepper, salt and Tabasco.
• In a small saucepan over low heat, warm the milk until it is 120°F to 130°F.
• Stir milk into flour mixture.
• In a small bowl, lightly beat eggs.
• Set aside 1 tablespoon of the beaten egg to brush on dough later.
• Add remaining eggs to flour mixture; stir until it makes a soft dough.
• On a lightly floured surface, knead the dough 5 minutes or until smooth and elastic, kneading in the remaining 3/4 cup flour.
• Shape the dough into a ball and place in a large, greased bowl, turning dough over to grease the top.
• Cover with a towel and let rise in a warm place until doubled, about 1 1/2 hours.
• Grease two large cookie sheets.
• Punch down dough and divide it in half.
• Shape each half of dough into a ball and palce the balls on the cookie sheets.
• Cover with towels and let rise in a warm place until doubledd, about 1 1/2 hours.
• Preheat the oven to 375°F.
• Brush the loaves with the reserved beaten egg.
• Bake loaves about 45 minutes or until they sound hollow when lightly tapped.
• Remove to wire racks to cool.