DUTCH-OVEN JALAPEñO CHEDDAR BREAD RECIPE BY TASTY
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
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
JALAPEñO CHEDDAR QUICK BREAD RECIPE
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Grease and flour an 8.5 x 4.5-inch loaf pan.
- In a mixing bowl, thoroughly blend the flour, baking powder, sugar, garlic powder, and salt.
- Stir in the shredded cheese and minced jalapeño pepper.
- In a separate bowl, whisk the egg with the milk. Add the melted butter and stir to blend.
- Add the milk and egg mixture to the dry mixture and stir just until moistened. Do not overmix. The batter will be thick.
- Spread the batter in the prepared loaf pan.
- Bake the bread for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan on a rack. Remove the cooled bread from the pan to slice and serve.
- Enjoy!
Nutrition Facts : Calories 178 kcal, Carbohydrate 23 g, Cholesterol 33 mg, Fiber 1 g, Protein 8 g, SaturatedFat 3 g, Sodium 469 mg, Sugar 3 g, Fat 6 g, ServingSize 10 servings, UnsaturatedFat 0 g
CHEDDAR JALAPEñO BREAD
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 CHEESE BREAD
A rich and spicy bread!
Provided by DeeDee Henderson
Categories Bread Yeast Bread Recipes
Yield 30
Number Of Ingredients 8
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
CHEDDAR-JALAPENO CORNBREAD
Our Classic Cornbread strikes the right balance between tender and crumbly. Here, we've jazzed up the batter with addition of sharp cheddar and spicy jalapenos.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Stir 1 1/4 cups grated cheddar, corn kernels, and jalapenos into batter. Transfer batter to pan and smooth top. Top with 1/4 cup grated cheddar.
- Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.
Nutrition Facts : Calories 415 g, Fat 20 g, Fiber 2 g, Protein 12 g, SaturatedFat 12 g
JALAPEñO CHEDDAR BREAD
This easy jalapeño cheddar bread recipe is loaded with spice & cheese. It's a great savoury quick bread with a moist, tender crumb.
Provided by Elizabeth Lampman
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees F.
- Grease and flour a 9 inch loaf pan and line with a piece of parchment paper for easy removal.
- Sift the flour and baking powder into a large mixing bowl.
- Mix in the sugar, salt, garlic powder, Parmesan cheese, and cheddar cheese.
- In a small bowl whisk together the egg and milk.
- Slowly stir into the dry ingredients, then add the melted butter, mixing until just combined.
- Scoop batter into your prepared loaf pan, garnish the top of the dough with jalapeno slices if desired, and bake bread for 60-80 minutes, or until a cake tester comes out clean when poked into the centre of the loaf. *Check at the 45 minute mark to see if the bread needs to be covered with aluminum foil to prevent further browning.
- Allow to cool in pan for 10 minutes before removing to finish cooling on a wire rack, or enjoy warm!
Nutrition Facts : Calories 213 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1 slice, Sodium 331 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CHEDDAR JALAPENO BREAD
This was from the March 2007 issue of Gourmet magazine. I made this tonight and we had it with dinner. I can't wait to toast it and make a sandwich with it tomorrow! A tasty bread with a kick. Can also be made using the dough cycle of your bread machine.
Provided by Dine Dish
Categories Yeast Breads
Time 2h
Yield 1 loaf
Number Of Ingredients 12
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 1x 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.
Nutrition Facts : Calories 3138.5, Fat 122.9, SaturatedFat 47.2, Cholesterol 391.2, Sodium 5342.3, Carbohydrate 388.1, Fiber 15, Sugar 3.2, Protein 111.3
JALAPENO CHEDDAR BREAD SUPREME
Jalapeno lovers will crave this bread! I make it 2 or 3 times per week. My guests beg for the recipe, and yours will too!
Provided by Gerald Norman
Categories Yeast Breads
Time 3h5m
Yield 1 loaf
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1792.3, Fat 29.2, SaturatedFat 16.6, Cholesterol 79.1, Sodium 2811.2, Carbohydrate 316.3, Fiber 12.4, Sugar 27.5, Protein 60.1
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HOMEMADE JALAPEñO CHEDDAR BREAD RECIPE - LITTLE SPICE JAR
From littlespicejar.com
4.8/5 (7)Category Bread & BakingServings 10Total 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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