Nacho Jalapeño Cheese Bread
- Prep Time
- Cook Time
- Yield 2 loaves.
- Difficulty Level Intermediate
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- 0 ratings
- 6 cups Bread Flour
- 2 1/2 cup Water, lukewarm
- 2 tsp. Salt
- 2 Tbsp. Onion Powder
- 2 1/4 tsp. Red Star Active Dry Yeast (one pouch)
- 4 cups Low Fat Sharp Cheddar Cheese
- 1 cup mild pickled Nacho Jalapenos, sliced
- In a large 6-quart bowl, combine the flour, water, salt, onion powder, and yeast.
- Knead 5-7 minutes until dough is smooth and elastic.
- Form into a ball and cover the dough in the mixing bowl.
- Let the dough rise two hours at room temperature until doubled in size
- Punch down dough. Cover and refrigerate the dough for at least two hours, or for up to 5 days.
- When you’re ready to make bread, take the dough out of the fridge. Divide dough in half.
- To form one loaf, first roll the dough out into a 12 inch by 4-inch rectangle.
- Add filling by spreading 1 cup of cheddar cheese out in the middle along with 1/4 cup of the jalapeños scattered across the cheese evenly.
- Roll up the dough into a loaf, jelly-roll style and pinch tightly closed.
- Place the loaf in a greased loaf pan with the sealed side of the loaf facing down.
- Mist the loaf lightly with oil.
- Repeat the loaf making process with the second half of the dough.
- Allow the loaves to raise about 1 hour, until doubled in size. Top with remaining cheese and 1/4 cup jalapeños.
- Preheat oven to 375°F
- Bake 35-40 minutes until the internal temperature is over 195 F°.
Home Baking Association
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