LOOKING for: cheese and jalapeno bread

Tnflower_loverMay 22, 2007

I am looking for the type that is in a pie pan(like 3 balls of dough in the pan and when baked they bake together...if this makes sence)(like the kind you can buy at the store) Below is a recipe i found but it is not what I want it is to dense and pretty much no flavor. Maybe some know some tricks I could do to the recipe to make it better. Or know of a good recipe. TIA


8 cups all-purpose flour

4 cups shredded Cheddar cheese

3/4 cup minced jalapeno peppers

1/2 cup white sugar

1 1/2 teaspoons salt

2 cups hot water

3 (.25 ounce) packages active dry yeast

4 tablespoons vegetable oil


In a very large bowl, combine 7 cups of flour, cheese, jalapenos, 7 tablespoons sugar and the salt; mix well.

In a separate bowl, combine the water, yeast and remaining 1 tablespoon sugar. Let sit about 10 minutes; stir until all yeast is dissolved.

Add the oil to the liquid mixture, stirring . Add half of the liquid mixture to the flour mixture. Mix with hands to moisten flour as much as possible. Add remaining liquid mixture to dough and mix until flour is thoroughly incorporated.

Turn onto a lightly floured surface and knead by hand until smooth and elastic to the touch, about 15 minutes, gradually adding only enough additional flour to keep dough from sticking.

Place in a large greased bowl and invert dough so top is greased; cover with a dry towel and let stand in a warm place (90 - 100F) until doubled in size, about 1 hour. Punch down dough.

To Make Bread: Divide dough into 3 equal portions. Form each into a ball, then stretch out dough with both hands and tuck edges under to form a smooth surface. Pop any large air bubbles by pinching them. Form into loaves. (Note: I like to use a rolling pin and roll out dough, which pops all bubbles easily and quickly.) Place in 3 greased 8 1/2 x 4 1/2 inch loaf pans. Cover with towel again and allow to rise until almost doubled in size, about 45 minutes to 1 hour.

Bake at 325 degrees F (165 degrees C) until dark brown and done, about 1 hour, rotating the pans after 25 minutes for more even browning. Remove from pan as soon as bread will easily lift out, after about 5 to 10 minutes. Let cool about 1 hour before slicing.

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I haven't made this but it has egg in it & looks like it might be more tender. You form it inot a loaf but you can shape it any way you like. It also has pimiento & onions which will add some flavor also.

Here is a link that might be useful: Jalapeno Cheese bread

    Bookmark   May 22, 2007 at 5:11PM
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Thank you so much I will try this in the next couple days and let you know. It does sound like what I am looking for.
Thanks again

    Bookmark   May 22, 2007 at 11:11PM
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I find it hard to believe that with all that cheese and the amount of jalapenos that this bread has no flavor.

Almost any yeast-dough recipe can be baked the way you describe. It's one of the many varients on the dough-shaping theme. Just divide the dough in thirds and shape each one into a round loaf. Then arrange them so they are just touching.

An alternative is to divide the dough into hand-ball sized balls. Arrange them, barely touching, in a ring mold. This will result in a ring of easily-divided bread hunks.

    Bookmark   May 23, 2007 at 9:32AM
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