Kittencals Jalapeño Cheddar Cheese Bread Recipes

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:

• Set oven to 325 degrees F.
• Set oven rack to middle position.
• Grease bottom and sides of a 9-inch springform pan,.
• For the crust; in a bowl combine the cookie crumbs with melted butter; mix until well combined (I use my hands for this).
• Pat into the bottom of the springform pan; chill while making the filling.
• For the filling in a large bowl using an electric mixer beat the cream cheese and sugar until fluffy (about 4 minutes).
• Add in eggs, lemon juice and vanilla; beat until thoroughly combined.
• Add in flour; beat until completely combined.
• Add in sour cream; beat until well combined.
• Pour over the crust in the pan.
• Bake for 1 hour.
• Turn the heat off and open the oven door to stay slightly.
• Allow the baked cheesecake to remain in the oven for 1 hour (with heat turned off).
• Cool slightly at room temperature then refrigerate overnight.
• Before serving release the sides of the pan from the cheesecake.
• Slice as desired then top slices with pie filling.

Steps:

• In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients).
• Add in the remaining ingredients, and process for 30 seconds, or more until well mixed.
• Adjust seasonings to taste.
• Thin with buttermilk (or milk) for a thinner consistency if desired.
• Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).
• Toss desired amount of dressing with Romaine lettuce and croutons.
• Sprinkle with more grated Parmesan cheese if desired.