Cheddar Jalapeo Bread Recipes

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JALAPENO-CHEDDAR BEER BREAD



Jalapeno-Cheddar Beer Bread image

This no-fail, no-fuss recipe, uses just a few ingredients, requires no rising time and has tons of savory flavor.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h40m

Yield 1 loaf

Number Of Ingredients 6

1 stick (8 tablespoons) unsalted butter, melted
2 3/4 cups self-rising flour, sifted (see Cook's Note)
2 tablespoons sugar
3/4 cup shredded Cheddar
One 12-ounce can or bottle lager, pilsner or IPA-style beer, at room temperature
1 cup sliced pickled jalapenos

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.

JALAPENO CHEESE BREAD



Jalapeno Cheese Bread image

A rich and spicy bread!

Provided by DeeDee Henderson

Categories     Bread     Yeast Bread Recipes

Yield 30

Number Of Ingredients 8

8 cups all-purpose flour
4 cups shredded Cheddar cheese
¾ cup minced jalapeno peppers
½ cup white sugar
1 ½ teaspoons salt
2 cups hot water
3 (.25 ounce) packages active dry yeast
4 tablespoons vegetable oil

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.

Nutrition Facts : Calories 213.9 calories, Carbohydrate 29.4 g, Cholesterol 15.8 mg, Fat 7.2 g, Fiber 1.1 g, Protein 7.5 g, SaturatedFat 3.5 g, Sodium 210.9 mg, Sugar 3.6 g

JALAPENO BREAD I



Jalapeno Bread I image

Easy to make jalapeno bread, nice and spicy!!

Provided by Nicole Cassidy

Categories     Bread     Yeast Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 7

1 cup warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons white sugar
½ cup shredded Monterey Jack cheese
6 tablespoons fresh chopped jalapeno peppers
3 cups bread flour
½ tablespoon active dry yeast

Steps:

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

Nutrition Facts : Calories 151.6 calories, Carbohydrate 27.3 g, Cholesterol 4.2 mg, Fat 2 g, Fiber 1 g, Protein 5.5 g, SaturatedFat 1 g, Sodium 220 mg, Sugar 2.3 g

DUTCH-OVEN JALAPEñO CHEDDAR BREAD RECIPE BY TASTY



Dutch-Oven Jalapeño Cheddar Bread Recipe by Tasty image

Impress your friends with this homemade dutch-oven bread. Bread-making can be time consuming but this recipe uses active yeast to help speed up the process. And with cheddar and jalapeño involved, you know you're in for a treat.

Provided by Katie Aubin

Categories     Sides

Time 3h

Yield 8 servings

Number Of Ingredients 10

3 ½ cups bread flour, plus more for dusting
2 ½ cups shredded sharp cheddar cheese, divided
2 jalapeñoes, seeded and coarsely chopped
1 jalapeño, sliced into rings, divided
1 tablespoon kosher salt
2 cups warm water
2 ¼ teaspoons instant yeast
1 tablespoon olive oil
1 dutch oven with lid
silicone spatula, if you don't have one, you can use your slightly moistened hand

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!

Nutrition Facts : Calories 328 calories, Carbohydrate 40 grams, Fat 12 grams, Fiber 1 gram, Protein 13 grams, Sugar 0 grams

CHEDDAR JALAPEñO BREAD



Cheddar Jalapeño Bread image

Categories     Bread     Mixer     Cheese     Dairy     Egg     Pepper     Side     Bake     Cheddar     Jalapeño     Gourmet     Sugar Conscious     Kidney Friendly

Yield Makes 1 loaf

Number Of Ingredients 11

1 teaspoon active dry yeast (less than a 1/4-ounce package)
1 3/4 cups plus 1 tablespoon warm water (105-115°F)
4 cups all-purpose flour plus additional for dusting
1 1/2 teaspoons salt
1/4 cup olive oil
3 tablespoons chopped fresh jalapeño, including seeds and ribs, plus 2 tablespoons chopped fresh jalapeño, without seeds and ribs (from 3 medium total)
5 ounces coarsely grated extra-sharp Cheddar (1 1/2 cups plus 2 tablespoons)
1 1/2 ounces finely grated Parmigiano-Reggiano (3/4 cup)
1 large egg, beaten with a pinch of salt
Special Equipment
a stand mixer fitted with paddle attachment

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.

JALAPENO CHEDDAR CORNBREAD



Jalapeno Cheddar Cornbread image

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 12 large pieces

Number Of Ingredients 11

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers

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.

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HOMEMADE JALAPEñO CHEDDAR BREAD RECIPE - LITTLE SPICE JAR
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2020-05-17  · Instructions. YEAST: In the bowl of an electric stand mixer, stir together the water, yeast, and sugar and allow the yeast to bloom for 12-15 minutes or until the …
From littlespicejar.com
4.8/5 (7)
Category Bread & Baking
Servings 10
Total Time 3 hrs 5 mins
  • YEAST: In the bowl of an electric stand mixer, stir together the water, yeast, and sugar and allow the yeast to bloom for 12-15 minutes or until the yeast is bubbly.
  • DOUGH: Once the yeast blooms, add the powdered milk, salt, 2 tablespoons of butter, and 4 cups of flour. Using the dough hook attachment, mix on the low speed or ‘stir’ setting until the dough starts to come together. It should be slightly tacky but shouldn’t stick to your fingers or feel overly wet. If it’s wet, add ¼ cup of flour at a time (up to 4 additions) until the dough comes together. Continue to let the dough run in the mixer for 8-10 minutes. The dough should start pulling away from the sides of the bowl and come together in a ball shape. Lightly grease a large bowl and place the dough inside. Cover with plastic wrap and let rise until doubled, about 1 hour.
  • PREP: Save 6-8 slices of pickled jalapeño for later, this is for topping the bread. Place the remaining jalapeños on a piece of paper towel and give them a good wipe down, you want to remove most of the moisture from them. Chop the jalapeños; set aside. Spray a 9x5 loaf pan with cooking spray; set aside. When the dough has doubled in size, dump it out onto a well-floured, clean surface. Pat the dough down to remove any air pockets. Sprinkle with shredded cheese and jalapeños. Fold the dough over to incase all the toppings you added, then fold it again in half. Continue to knead and fold the dough until you see specks of cheese and jalapeños running throughout the entire dough. Pat the ball of dough gently into a 9x12 inch rectangle. Then, roll from one end to the other to make a log. Pinch seams, then gently transfer the dough loaf into the prepared pan. Place the saved jalapeños on top and gently press them in. Cover with plastic wrap, let the dough rise for 1 hour. Preheat the oven d
  • BAKE: Position a rack in the center of the oven and preheat the oven to 400ºF. Melt the remaining 1 tablespoon of butter in the microwave and using a pastry brush, spread the butter on the dough. Bake the bread for 34-37 minutes, rotating the pan at the halfway mark. Let cool for several minutes before attempting to remove the bread from the pan and slicing. Leftover bread should be wrapped and placed in an airtight container.
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10 BEST JALAPENO CHEDDAR CHEESE BREAD RECIPES | YUMMLY
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JALAPEñO CHEDDAR SOURDOUGH BREAD RECIPE - LITTLE SPOON FARM
2020-10-05  · Preheat: Preheat the oven, with the dutch oven inside, to 500° for 30 minutes. Score and Bake: Turn the dough out onto a piece of parchment paper and score the top with a razor. Remove …
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4.9/5 (13)
Total Time 13 hrs 30 mins
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Calories 327 per serving
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JALAPENO CHEESE BREAD — LET'S DISH RECIPES
2020-06-15  · Stir in the egg. Using the dough hook, mix until well combined. Gradually add the remaining half cup of flour until a soft dough forms and gathers in the center of the bowl. You may not need all …
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NO KNEAD JALAPEñO CHEDDAR BREAD - SALLY'S BAKING ADDICTION
2018-10-09  · How to Make No Knead Bread. Stir 6 ingredients together including flour, yeast, salt, cheddar cheese, jalapeño, and water. Don’t even break out your mixer. Shape into a ball and leave it …
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  • *No need to grease the bowl.* Stir the first 5 ingredients together in a large bowl. Stir in the warm water. The dough will be pretty sticky– don’t be tempted to add more flour– you want a sticky dough. Gently shape into a ball as best you can. Cover tightly with plastic wrap or aluminum foil. Set on the counter at room temperature (honestly any normal room temperature is fine!) and allow to rise for 12-18 hours. The dough will double in size, stick to the sides of the bowl, and have a lot of air bubbles.
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JALAPENO CHEDDAR BREAD {EASY YEAST BREAD!} - SPEND WITH ...
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CHEDDAR JALAPENO BREAD RECIPE – HOW TO MAKE IT IN 20 ...
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Estimated Reading Time 5 mins
Category Breakfast Recipes
Total Time 3 hrs
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CHEDDAR JALAPENO BREAD RECIPE - FOOD.COM
2008-01-27  · 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. …
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  • 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.).
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  • 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.
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Calories 371 per serving
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  • To a medium mixing bowl, add bread flour, salt, 2 cups cheddar cheese, and diced jalapenos. Stir and set aside.
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EASY JALAPENO CHEDDAR BREAD - THE BEST EASY RECIPES
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EASY JALAPEñO CHEDDAR CHEESE BREAD RECIPE (WITHOUT DUTCH OVEN)
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JALAPEñO CHEDDAR QUICK BREAD - THE SPRUCE EATS
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4.2/5 (87)
Total Time 1 hr 3 mins
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Calories 87 per serving
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CHEDDAR JALAPEñO BREAD - BREAD MACHINE, HAND OR DUTCH OVEN ...
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JALAPEñO CHEDDAR BREAD - THE SEASONED MOM
2021-09-04  · Mix and knead the dough. Cover in a greased bowl and let rise until doubled in size, about 1 ½ - 2 hours. Transfer the dough to a floured surface and top with cheese and jalapeños. Fold and knead the dough to incorporate the cheese and jalapeños throughout. Roll into a log.
From theseasonedmom.com
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Total Time 5 hrs 20 mins
Category Bread, Side Dish
Calories 267 per serving
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RECIPE: JALAPEñO GARLIC BREAD WITH CHEDDAR CHEESE - BLUE APRON
2021-07-27  · Using a fork, mash until thoroughly combined. 2 Make the garlic bread & serve your dish. Place the halved rolls on a sheet pan, cut side up. Evenly top with the jalapeño-garlic butter and grated cheese. Toast in the oven 7 to 9 minutes, or until lightly browned and the cheese is melted. Transfer to a …
From blueapron.com
5/5 (1)
Total Time 20 mins
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Calories 470 per serving
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JALAPENO CHEESE BREAD RECIPE FOR BREAD MACHINE
2021-08-05  · Select the light crust setting. Select the 1.5 lb loaf size. Turn on the bread machine. When the machine beeps during the kneading cycle, it’s time to add your cheese and jalapenos! (Reserve a small amount of the shredded cheddar and sliced jalapenos to add to the top of the loaf later).
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CHEDDAR AND JALAPEñO NO-KNEAD BREAD | KITCHN
2020-01-29  · Make a well in the flour mixture, add 1 1/2 cups warm water to the well, and stir until a rough, shaggy dough forms. Cover the bowl and let the dough rise in a warm place until doubled in bulk and bubbly, 6 to 8 hours. Dice 4 ounces cheddar cheese, finely grate 4 ounces Parmesan cheese, thinly slice 1 small jalapeño, and thinly slice 3 medium ...
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Estimated Reading Time 3 mins
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JALAPENO CHEDDAR NO-KNEAD BREAD RECIPE STORY - HEART'S ...
Place the covered bowl on the counter and allow it to rise for ten hours. Ideally, it will have doubled in size. If the dough has not changed much in size, give it more time to rise on the counter. Shape the dough as directed and allow it to proof for about 45 minutes until …
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JALAPENO CHEDDAR NO-KNEAD BREAD RECIPE - HEART'S CONTENT ...
This no-knead cheddar jalapeno bread recipe will change everything for you! With just three ingredients and one easy step, this recipe is perfect for beginners looking for an easy way to bake fresh bread with minimal effort. Recipe. No ratings yet. Jalapeno & Cheddar No-Knead Bread. Print Recipe Save Saved! Cheddar and jalapeno are a match made in heaven. When you’re looking for something ...
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JALAPEñO-CHEDDAR SOURDOUGH BREAD | THE PERFECT LOAF
2021-10-08  · In a medium mixing bowl, add the 593g medium-protein bread flour, 132g whole wheat flour, 42g whole rye flour, and 516g water 1 and mix until no dry bits remain. Cover the bowl and let rest for 1-hour. Wash and dice the jalapeño peppers and shred/cube the cheddar cheese. Reserve until bulk fermentation. Mix (9:00 a.m.)
From theperfectloaf.com
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JALAPEñO CHEDDAR QUICK BREAD - SARAH BOWMAR
2021-11-29  · Preheat oven to 350. In a bowl, combine flour, baking powder, baking soda, sugar, salt. Add yogurt, milk, egg, butter and mix together. Stir in jalapeño and 1/2 cheese. Spray a 9×5 bread tin and add mixture. Top with remaining cheese.
From sarahbowmar.com
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Top Asked Questions

How do you make Jalapeno Cheddar bread at home?
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.
What can I make with Jalapeno sourdough bread?
This jalapeño cheddar sourdough bread recipe makes a crusty artisan loaf, loaded with cheddar cheese and spicy pickled jalapeños. It can be enjoyed alongside soups, as the base for a spicy grilled cheese sandwich or on it’s own for a tasty snack.
How to make cheddar Jalapeno bread with Parmigiano Reggiano?
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.
How to make Jalapeno Cheddar cornbread with scallions?
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.

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