Jalapeno And Cheddar Cheese Bread

Course : Breads
Serves: 1
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2 1/2 cups flour -- (2 1/2 to 3)
1 3/4 cups grated cheddar cheese
1/2 cup canned pimientos -- well drained and -- finely chopped
3 tablespoons plus 1 tsp sugar -- divided
2 tablespoons jalapeno peppers -- fresh or canned, -- seeded and chopped
1/2 teaspoon salt
2/3 cup warm water
1 package dry yeast
1 tablespoon vegetable oil
1/4 teaspoon hot pepper sauce
1 large egg white -- lightly beaten

Preparation / Directions:

In large bowl, combine 2-1/2 cups flour, cheese, pimientos, 3 tbsp sugar, jalapeno peppers and salt; mix well. In small bowl, combine warm water, yeast and 1 tsp sugar; stir until dissolved. Stir in oil and pepper sauce. Add yeast mixture to dry ingredients; mix until flour is completely incorporated. Turn out onto a floured surface, knead dough about 15 minutes, adding about 1/2 cup more flour until dough is no longer sticky. Place in a large, greased bowl and invert dough so top is greased. Cover with a towel. Let stand in a warm place (90-100 degrees) until doubled in bulk, about one hour. Punch down dough. Divide dough into 16 pieces; shape each into a ball. Place in bottom of an 8 or 9 inch greased oven proof skillet, arrange remainder on top. Cover with towel. Let rise until doubled in bulk, about one hour. Brush top with egg white. Bake in a preheated 325F oven 40-45 minutes until well browned. Cool 5-10 minutes; remove from pan. Cool completely on wire rack.

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