Nacho Cheese Jalapeno Bread

Nacho Cheese Jalapeno Bread

This is a simple variation on a white bread that will always keep the family happy. It's called Nacho Cheese Jalapeno Bread.  It uses a basic white bread recipe and then takes that dough and swirls in some sharp cheddar and nacho jalapenos. The best thing about this dough is that it can be kept in the fridge up to five days, so there's no rush to bake bread right away.  For how simple it is to make, it tastes like you slaved away for hours. There are no added chemicals or junk in this bread, just clean delicious flavors. 

Nacho Cheese Jalapeno Bread

Organic Grains Bread Flour| 3 cups 
Water, lukewarm| 1 ¼ cups
Salt| 1 tsp.
Onion Powder| 1 Tbsp.
Active Dry Yeast| 1 tsp.
Low Fat Sharp Cheddar Cheese| 2 cups shredded
Nacho Jalapenos, sliced| ½ cup

Directions:  In a large 6-quart bowl, combine the flour, water, salt, onion powder, and yeast. Knead 5-7 minutes until dough is smooth and elastic.  Form into a ball and cover the dough in the mixing bowl. Let the dough rise two hours at room temperature until doubled in size. Punch down dough. Cover and refrigerate the dough for at least two hours, or for up to 5 days. When you’re ready to make bread, take the dough out of the fridge.

Form into a loaf by first rolling it out into a 12 inch by 4-inch rectangle and filling spreading 1 cup of cheddar cheese out in the middle along with half of the jalapenos.

Roll up the dough into a loaf, jelly-roll style and pinch tightly closed.

Place in a greased loaf pan and mist lightly with oil. Raise about 1 hour, until doubled in size. Top with remaining cheese and jalapenos.

Preheat oven to 375°F and bake 35-40 minutes until the internal temperature is over 195 F°. Yield 1 loaf. 

Estimated Nutritional Information: 15 slices, Serving size 1 slice. 143 calories, 4 g fat, 21 g carbohydrate, 1 g fiber, 7 g protein. 

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