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CHEDDAR JALAPENO BREAD

CHEDDAR JALAPENO BREAD

This bread is rich, slightly spicy, salty, and very cheesy.  Crisp and crunchy on the outside with a moist and fluffy interior, it will leave you craving more.

Upon moving from Pittsburgh to Houston, I just did not understand the reverence that Houstonians had for Texas barbecue and the devoutly loyal following they had for their favorite local barbecue joint.  It’s almost a religion.

I am not a big fan of overflowing plates of smoky, spicy meat, but I DID become a HUGE fan of a certain cheesy, spicy, warm, bread that was served on the side of the barbecue platter at an especially popular barbecue restaurant.  It is seriously amazing. I would go with coworkers or friends just to get some of this amazing bread.

Round loaf of cheddar and jalapeno bread on a wooden board

So, imagine my sheer joy when I discovered a recipe in the Houston Chronicle for this wonderful recipe.  I’ve made a couple of changes, but it was pretty much perfect before any changes. This is like ‘gilding the lily’.

I knew I had a winner when I took this bread to a family party and it was the first thing devoured off of the table and I had multiple requests for the recipe.  Always a good thing.

Trust me when I tell you that this bread will not last very long.  It is different and really flavorful. Give it a try and serve it with barbecue, chili, use it for sandwiches, or just slice it and enjoy it plain.

Loaf of sliced cheddar jalapeno bread on a wooden board

Oh, and if you have some leftover, cube it and saute it in butter for the most delicious croutons ever.  And then tossing those croutons into tomato soup just might make you cry.  It is off the charts incredible.

VARIATIONS OF THIS CHEDDAR JALAPENO BREAD:

  • Instead of the cheddar and parmesan, swap in Monterey Jack cheese and cotija for a Tex-Mex flair.
  • Instead of grating the cheddar, cut it into small chunks.  When baking, you will have small pockets of gooey cheese. So good.
  • Want more heat?  Use an equal amount of fresh jalapenos instead of pickled.  Leave in a few veins for added spice.
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Sliced cheddar jalapeno bread on a wooden board

CHEDDAR JALAPENO BREAD


Description

A delicious, slightly spicy, very cheesy bread with a crunch exterior and a fluffy, fragrant interior.


Scale

Ingredients

  • 1 packet Quick Rise Yeast
  • 1/4 cup warm beer (I used Corona) – warm in the microwave or saucepan to about 105 degrees. Don’t go over 110 degrees or the yeast will die and your bread will not rise.
  • 4 tablespoons butter, melted
  • 1 cup buttermilk
  • 1 large egg, beaten
  • 3 1/2 cups bread flour
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly grated black pepper
  • 1/2 cup pickled jalapeno, finely minced and dried on paper towels
  • 2 cups grated extra sharp cheddar cheese (grate your own, don’t use the shredded in the bag)
  • ½ cup grated good parmesan cheese
  • 2 tablespoons heavy cream
  • ½ cup grated cheddar cheese, optional
  • 1 fresh jalapeno, sliced into rounds, optional

Instructions

  1. In a large mixing bowl, mix yeast and warm beer together. Watch to ensure that it begins to foam.
  2. In another small bowl, mix together the butter, egg, and buttermilk. Add the egg mixture into the yeast mixture. Stir in salt, pepper, sugar, and the bread flour. Mix well.
  3. Knead the dough by hand for 5 to 10 minutes on a lightly floured surface (or if you are lazy, like me, use your mixer to knead until it becomes smooth and elastic).
  4. Form dough into a ball, spray your mixing bowl with cooking spray, place dough in bowl, cover with plastic wrap and a towel. Place the bowl in a warm place and allow to rise until double in size – about an hour.
  5. Turn dough out onto floured surface. Pat the dough into a flat shape. Add cheeses and jalapenos. Roll up the dough and start to knead the dough to incorporate the cheese and jalapenos into the dough.
  6. Form dough into a loaf shape and place into a butter greased bread pan or a shape the dough into a circle and place on a lightly greased pizza pan.
  7. Cover with a towel and allow to rise a second time in a warm place until dough reaches about 1/2 – 1 inch above pan or 1-inch higher than the original circle.
  8. This step is totally optional,but really good. Before placing the bread in the oven, brush the top with half & half or heavy cream and sprinkle very lightly with finely grated cheddar and sliced fresh jalapenos. This step is worth the extra effort.
  9. Preheat oven to 350 degrees. Bake the bread for 40 – 45 minutes until beautifully golden brown and sounds hollow when knocked.
  10. Serve to those you love and sit back to enjoy the accolades. Yep, you’re a Goddess!

Nutrition

  • Serving Size: Serves 4 - 6

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