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Jalapeno Cheese Bread

Jalapeno Cheese Bread

DeeDee

DeeDee

A rich and spicy bread!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. In a very large bowl, combine 7 cups of flour, cheese, jalapenos, 7 tablespoons sugar and the salt; mix well.
  2. In a separate bowl, combine the water, yeast and remaining 1 tablespoon sugar. Let sit about 10 minutes; stir until all yeast is dissolved.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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Reviews

JKM
64

JKM

11/21/2005

This is really good bread. If your water temperature is not over 105, it will rise beautifully. I always check the tempature of my water with a thermometer just to be sure. I baked two loaves in pans and baked the third on my pizza stone. All the loaves were great, but the one cooked on the pizza stone was beautiful - thanks to the other reveiwer who suggested this method!

Toasty Mama
52

Toasty Mama

12/1/2007

I love jalapeno cheese bread and this was very good. I usually make it one loaf at time though, as I like it best hot from the oven. To pep it up a little I also add about 1/4 tsp of tabasco sauce to the dough with the 2nd half of the liquid mixture. I also really like this with very course chopped jalapenos as well as with extra sharp cheese, cut into little cubes (about a 1/4 inch or so). It makes cheese pockets. Oh, and I like to shape this into a long loaf, brush with egg white and a little water and bake on a greased cookie sheet. The crust is wonderful!

Sooki
47

Sooki

1/28/2003

The first time that I made this recipe it didn't turn out well since I followed the instuctions adding "hot" water to the yeast. Of course it didn't rise. I decided to try it again. I really think this recipe is not for me. (

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