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Kittencals Jalapeo Cheddar Cheese

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Ingredients

Adjust Servings:
1 1/2 tablespoons dry yeast
1 teaspoon sugar
1 cup warm water
4 cups flour more as needed
2 large jalapeno peppers, coarsely chopped, and seeds removed can use more jalapeno if desired
1 3/4 teaspoons salt
1 tablespoon sugar
1 egg room temperature, let egg sit in hot water for about 5-7 minutes to warm
1 teaspoon hot pepper sauce optional
3/4 cup milk, warmed

Nutritional information

1639.4
Calories
501 g
Calories From Fat
55.7 g
Total Fat
33.1 g
Saturated Fat
254.1 mg
Cholesterol
3005.9 mg
Sodium
210 g
Carbs
9.6 g
Dietary Fiber
10.5 g
Sugars
70.9 g
Protein
1330 g
Serving Size

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Kittencals Jalapeo Cheddar Cheese

Features:
    Cuisine:

    This is a bakery-quality bread that is on regular rotation at my house and has been so for many years it is one of my family's favorite breads, because of the addition of egg the rising time will be slightly longer than usual --- there is very little sugar and no butter or shortening in this bread which gives this bread a spongy-like texture, perfect for dipping! If you are a jalapeo lover then by all means add in as much jalapeo peppers as you desire, this bread does not require forming into a loaf shape just shape into two large balls which makes it an easy recipe for a beginner baker :

    • 225 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Kittencal’s Jalapeo Cheddar Cheese Bread, This is a bakery-quality bread that is on regular rotation at my house and has been so for many years it is one of my family’s favorite breads, because of the addition of egg the rising time will be slightly longer than usual — there is very little sugar and no butter or shortening in this bread which gives this bread a spongy-like texture, perfect for dipping! If you are a jalapeo lover then by all means add in as much jalapeo peppers as you desire, this bread does not require forming into a loaf shape just shape into two large balls which makes it an easy recipe for a beginner baker :


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    Steps

    1
    Done

    Prepare a Heavy-Duty Stand Mixer With a Kneader Blade.

    2
    Done

    Proof Yeast in Water With 1 Teaspoon Sugar For 8-10 Minutes, or Until Foamy.

    3
    Done

    Heat Milk in the Microwave For About 50 Seconds on High.

    4
    Done

    in the Stainless Steel Bowl, Add in 4 Cups Flour, Chopped Jalepenos, Salt, Sugar, Egg, Hot Pepper Sauce If Using and Warmed Milk.

    5
    Done

    After the Yeast Has Proofed, Add to the Bowl and Start Kneading, Adding in More Flour as Needed to Create a Soft Smooth Semi-Sticky Dough, Keep Kneading For About 8-10 Minutes.

    6
    Done

    Towards the End of the Kneading Add in the Cubed Cheddar Cheese, and Mix Until Combined the Dough Can Be Removed from the Bowl and You Can Add/Mix in the Cheese by Hand If Dresired.

    7
    Done

    After the Kneading, Let the Dough Sit Out on a Board or Counter Top to Rest, Covered With a Clean Tea Towel For 8-10 Minutes.

    8
    Done

    Gather Up Dough and Knead Gently For 30 Seconds.

    9
    Done

    Then Place the Dough in a Well Greased Bowl, and Let Rise Until Doubled About 1-1/2 Hours or Could Take a Little Longer.

    10
    Done

    Punch Down Dough and Slice Into Two Even Pieces.

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    Elora Bailey

    Baking prodigy whipping up delectable pastries and desserts with precision.

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