Jalapeno Cheese Bread

Jalapeno Cheese Bread


185 grams All-Purpose Flour
½ Cup Warm Water
1 Tbsp Sugar
1 tsp Active Yeast
½ tsp Sea Salt
1 ½ tsp Vegetable Oil

2 to 3 Tbsp Chopped Pickled Jalapeno Peppers
1 to 1 ½ tsp Olive Oil
Sea Salt
Coarsely Ground Black Pepper
1 tsp Mixed Dried Herbs (Oregano, Parsley, Basil)
80 g Tex-Mex Shredded Cheese Blend

Baking sheet, lined with parchment paper


Center a rack in the oven and preheat the oven to 400˚F/200˚C.

Put the warm water in a measuring jug or bowl. Add sugar, stir to dissolve and add the yeast. Stir to mix. Set aside for 10-15 minutes or until the yeast mixture is frothy.

Place the flour and sea salt into a large bowl and mix well. Pour in the yeast mixture and add the vegetable oil. Knead the dough for about 10 to 13 minutes until it is smooth and elastic. Place the dough in a lightly oiled bowl. Cover the bowl with a piece of cling film and set aside in a warm place for about 45 minutes to 1 hour or until the dough has doubled in bulk.

Press down the dough on a lightly flour surface. Then pull and stretch the dough into a rectangular shape.

Spread the oil onto the dough, and gently press it into 14 by 8 inches rectangle. Then sprinkle some sea salt, mixed herbs, ground black pepper, and scatter the Jalapeno peppers, and cheese. Press down the filling lightly.

Roll up the dough as tightly as you can. Pinch both ends, and slice the log into ¾ to 1-inch rounds. Place the rolls on the baking sheet, cut side up, and bake for about 18 to 20 minutes, or until the cheese has melted, and light golden brown in color.


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