Jalapeno Cheese Bread
This Jalapeno and Cheese bread is the bread for you if you like Savory bakes.This bread is flavorful at every bite and makes for the perfect soup and bread dinner.
Servings: 10 Slices
- 3 ¼ cup Bread Flour plus more for dusting (Can be substituted with APF)
- 2 ¼ tsp Active dry yeast
- 1 ¼ cup Warm water
- 1 tbsp Sugar
- 2 tsp Salt
- 2 tbsp Olive oil
- 2 cups Cheese I used Mexican blend cheese
- 2 Jalapeno large ones deseeded and finely chopped
Make the dough –
Heat the water until warm to proof the yeast. Add the sugar and the yeast to this bowl and mix well. Keep it aside for 5-10 minutes. At the end of the 10 minutes you will see that the yeast is all bubby and frothy. This shows that the yeast is active.
In another bowl combine the flour and the salt.
I made the dough in the stand mixer. Add the proofed yeast mixture to the bowl of the mixer. Add the oil to this mixture and then slowly add the flour while running the mixer at the slowest speed with the dough hook.
Once the flour has incorporated, start kneading the dough is medium speed for about 10 minutes. The dough should be soft and tacky. Add more flour if it appears too wet or a little more warm water if it is too dry. At the end of the kneading, the dough should appear smooth and very soft.
Shape the dough into a ball and place it in an oiled bowl and cover it with plastic wrap. Let it rise in a warm place until doubled in volume (about 1 – 1 ½ hours).
Shaping the bread –
Grease the Bundt pan and keep it ready.
Once the dough has doubled in volume, gently drop it onto a lightly floured surface. Using a rolling pin, roll it into a rectangle (about 14 inches long).
Now spread the chopped jalapenos and cheese evenly on the surface of the rectangle, leaving about an inch space on all the sides.
Tightly roll the dough in the long side (jelly style roll). Place it in a parchment lined baking dish.
Keeping one end intact, cut through the rest of the dough vertically in the middle. This will expose the filling and will be a little messy.
Now braid the two pieces trying to keep the exposed part on the top. Braid till the end and pinch the end. Carefully lift it up and place it in the Bundt pan. Make sure that the ends meet and pinch them together.
Cover it with plastic wrap and let it rise again for about an hour.
Preheat the oven to 375 F.
When the dough has had its second rise, bake it in the preheated oven for about 25 – 30 minutes or until golden brown.
Let it cool down for about 10 minutes on the pan and then carefully remove it on a wire rack and let it cool.
Cut into slices and serve the jalapeno and cheese bread.
Calories: 271kcal | Carbohydrates: 32g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 608mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 257IU | Vitamin C: 3mg | Calcium: 169mg | Iron: 1mg