Jalapeno Cheddar Bread is an easy cheesy bread recipe with just a hint of heat!
Ingredients :
8 ounces sharp cheddar cheese shredded, divided
3 small jalapeños or medium, stems removed sliced into 1/8" sliced rounds, divided
4 cups all-purpose flour
2 cups semolina flour
3 teaspoon instant yeast
3 teaspoons kosher salt
4 tablespoons granulated sugar
4 tablespoons extra virgin olive oil
2 cups lukewarm water
Directions :
Add the dough ingredients to a large mixing bowl or stand mixer bowl and stir with a sturdy wooden spoon until a shaggy but cohesive dough forms.
Knead by hand or with the dough hook on a stand mixer until the dough is smooth and elastic, about 10 minutes. Scrape the bowl clean with a dough scraper, form a tight round of dough, and return it to the bowl.
Cover with plastic wrap, and let rise in a warm, draft-free place until doubled in size, about 2 hours.
Spray two loaf pans with nonstick cooking spray and set them aside.
Divide the dough into two pieces. Working with one piece of dough at a time, pat into an oval, then use a rolling pin to roll it into a rectangle that is approximately 8 x 14 inches (20 x 36 cm).
Sprinkle one-third of the grated cheese and one-third of the jalapeño rounds over the rectangle.
Roll it up from a short side, keep the dough tight against itself, trying to avoid stretching it further. Pinch the seams, tuck the ends under, and place seam-side down on the prepared pan. Repeat with the second piece of dough.
Toss the remaining grated cheese and jalapeño slices together and distribute evenly over the tops of the two loaves
Cover with a damp tea towel and let rise in a warm, draft-free place until puffy, about 30 minutes.
While they rise, preheat the oven to 400°F. Bake the loaves for 25 to 30 minutes, or until deep golden brown and firm on top.
Let the bread rest in the pans for 3 minutes after removed from the oven before turning out onto a cooling rack.
