Jalapeno Cheese Bread
Hot bread from your oven? Yes it is very easy and everyone can do it. We are all now dealing with probably the most uncertain time of our lives with Covid-19. With stay-at-home orders for our state people are mostly homebound and can’t visit stores as frequently as they used to. If you have flour and cheese at home you can make this bread anytime.
This bread can be made and taken on road trips because you don’t need anything else to go with it. The bread is moist and has a tang from the vinegar used in the bottled jalapenos and the mild spice level. The mozzarella cheese also adds another level of flavor.
You can use fresh jalapenos if you don’t have bottled ones. But then chop the jalapenos and soak in vinegar for 12 -24 hours prior to making the bread to get the tang. This bread can be used for kids’ lunch boxes as well. Niki loves this bread and she will gladly take it for lunch at school.
As is the case with any bread the yeast has to be bloomed first- meaning has to be prepped with warm water and sugar so it can help the bread to rise.
I started making bread at home about 10 years back using a bread machine. Thanks to my brother-in-law who started this. But now my bread machine is used very infrequently and I love making bread in my oven. Making dough, kneading and baking gives sheer satisfaction that the machine cannot give.
About 2 hours first rise, 10 minutes rolling and filling cheese, 45 minutes second rise
About 3 hours and 30 minutes
- 2 ½ cups all purpose flour
- 1 cup warm water
- 1 ¾ tsp yeast, active dry
- 2- 2 ¼ cups mozzarella cheese, grated
- ½ cup bottled jalapenos, liquid drained
- 1 tsp salt
- 1 tbsp sugar
- 2 tbsp oil, I used avocado
- More flour while kneading
Add yeast and sugar to the water and let it sit until the yeast blooms, 8-10 minutes.
Chop jalapenos and keep aside.
Take a wide bowl and add flour and salt. Add the prepared yeast mixture to the flour and form a dough. The dough might be sticky so use the extra flour to make it easy enough to handle.
Cover the dough with a wet towel and keep in a warm place for the dough to rise. This may take 1-2 hours.
Deflate the dough and place on a floured countertop and roll using a rolling pin into a rectangle so when you roll it is big enough to fill a loaf pan.
Layer the mozzarella cheese evenly all over the rolled rectangle and jalapenos on top and roll the dough by hand taking care not to let the filling come out.
Now cut the roll into equal size pieces and place in a loaf pan. Let it rest for another 45 minutes.
Preheat the oven to 350 degree F and bake for 35 minutes until the bread is golden in color. Remove from the oven and place the loaf pan on the cooling rack to cool. Slice and serve.
Use 2-3 jalapenos to make this bread if you don’t have bottled ones. Soak in 4-6 tsp vinegar and discard the vinegar.
You can use a stand mixer to make the dough.
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The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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