Cheez Whiz Jalapeño Bread Recipes

JALAPENO CHEESE BREAD

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.

CHEEZ WHIZ JALAPEñO BREAD

Steps:

• Heat oven to 375ºF.
• Cut bread lengthwise in half. Place, cut sides up, on foil-covered baking sheet.
• Mix cream cheese and CHEEZ WHIZ until blended; stir in peppers and garlic. Spread onto bread pieces; top with mozzarella.
• Bake 15 min. or until mozzarella is melted and top is lightly browned.

CHEEZ WHIZ-SPREAD

Steps:

• Cut cheese into small pieces and melt in double boiler.
• Add evaporated milk, salt and mustard.
• Remove from heat and stir in eggs.
• Return to double boiler and cook until eggs thicken, stirring constantly.
• Remove from heat.
• Pour into a dish and cool slowly.
• Stir as it cools to prevent a crust from forming.
• Put in jars, cover and store in refrigerator.
• Keeps several weeks.

HOMEMADE CHEEZ WHIZ COPYCAT

Steps:

• melt all ingredients in sauce pan or double boiler over medium heat stirring often till well blended and smooth.
• use in recipes that call for cheez whiz or serve on crackers enjoy.