Jalapeno Cheese Herb Bread Recipes

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:

• 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!

Steps:

• add all ingredients to bread machine in this order.
• cook on SWEET setting.

Steps:

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

Steps:

• Proof yeast in warm water.
• In another bowl, combine milk, sugar, salt and shortening.
• Allow to cool until lukewarm.
• Add yeast and mix well.
• Add peppers, 1/2 c cheese, egg, nutmeg, sage, and 2 c flour.
• Beat until smooth.
• Add enough remaining flour to make a soft dough.
• Knead on a floured surface until smooth and elastic.
• This should take about 8 minutes.
• Place in a greased bowl and turn to grease the top.
• Cover and let rise until the dough doubles.
• This should take about 1 1/2 hours.
• Punch down and cover.
• Let the dough rest for 10-15 minutes.
• Shape in a round loaf and put the dough in a greased 8-9" pie plate.
• Cover and let rise until the dough doubles again.
• This should take about 1 hour.
• Bake at 400 degrees for about 20 minutes.
• Place the remaining cheese on top and bake until the cheese melts and bread is done (about 15 minutes).

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:

• 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:

• Add ingredients according to the bread machine manufacturer's directions.
• Set your machine on regular basic bread.

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:

• 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:

• 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:

• Blend together softened cream cheese, mayonnaise and garlic powder until smooth and no longer lumpy. Add chopped jalapeno to cream cheese mixture and stir until just blended.
• The longer the mixture sits, the hotter it becomes.

Steps:

• Heat oven to 375ºF.
• Place chicken, top sides down, on work surface; spread with cream cheese spread. Roll up tightly, starting at one short end of each breast.
• Place, seam sides down, in single layer in shallow pan sprayed with cooking spray.
• Combine remaining ingredients; press on tops and sides of roll-ups.
• Bake 35 min. or until chicken is done (165ºF).

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.