Instructions

1. In a large 6-quart bowl, combine the flour, water, salt, onion powder, and yeast.
2. Knead 5-7 minutes until dough is smooth and elastic.
3. Form into a ball and cover the dough in the mixing bowl.
4. Let the dough rise two hours at room temperature until doubled in size
5. Punch down dough. Cover and refrigerate the dough for at least two hours, or for up to 5 days.
6. When you’re ready to make bread, take the dough out of the fridge. Divide dough in half.
7. To form one loaf, first roll the dough out into a 12 inch by 4-inch rectangle.
8. 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.
9. Roll up the dough into a loaf, jelly-roll style and pinch tightly closed.
10. Place the loaf in a greased loaf pan with the sealed side of the loaf facing down.
11. Mist the loaf lightly with oil.
12. Repeat the loaf making process with the second half of the dough.
13. Allow the loaves to raise about 1 hour, until doubled in size. Top with remaining cheese and 1/4 cup jalapeños.
14. Preheat oven to 375°F
15. Bake 35-40 minutes until the internal temperature is over 195 F°.

• Course : Snack
• Recipe Type : Breads