This month for Secret Recipe Club, I had
the pleasure of recreating a recipe from Jessica’s blog, KitchenBelleicious. Jessica is a stay at home
mom, passionate about being fearless in the kitchen.
There are many
wonderful recipes on Kitchen Belleicious, but the one that caught my eye was her
Jalapeño and Cheese Bread. So, even
though it was an unseasonable 90 degrees the day I baked this (no, I don’t live
in a Southern State), I just couldn’t resist!
The bread smelled absolutely delicious while it was baking and once it
came out of the oven, my husband and I couldn’t keep our hands off of it!
Recipe Notes:
*I changed the process of this bread slightly, so the
jalapeños and cheese were more evenly distributed. Check out the original recipe if you would
love some ooey gooey cheesey pockets in your bread.
*Don’t be concerned about the heat of the
jalapeños. If you’ve taken care to
remove the seeds and ribs, the cooking process will take away most of the heat.
*Do wear this kitchen gloves while chopping the
jalapeños to keep from burning your hands (or just be extra careful!)
Jalapeño & Cheese Pull Apart Bread
Adapted from KitchenBelleicious
1 package rapid rise yeast
1 ½ cups warm water,
divided (120 degrees)
1 tsp salt
½ tsp paprika
½ tsp sugar
2 cups all purpose flour
2 cups whole wheat flour
2 tbsp butter, melted
1 tsp dried dill
2 jalapeños, seeded and
diced
4 ounces (1 cup) shredded sharp
cheddar cheese
In the bowl of a stand
mixer, combine ½ cup of the water and the yeast. Let the mixture stand until the yeast
dissolves, 2-5 minutes.
Once the yeast is
dissolved, stir in the salt, sugar, paprika, and remaining 1 cup of water.
Fit the mixer with a dough
hook and add the flour. Start mixing on
low. Once the flour begins to
incorporate, increase speed to medium low until the dough comes together and
forms a smooth, elastic ball.
Place the dough into a
lightly greased bowl and cover with a damp towel or plastic wrap. Let the dough rest for 1 hour or until
doubled in size.
Once the dough has risen,
roll the dough into a rectangle measuring approximately 12 inches by 20
inches.
Spread the melted butter
over the entire surface of the dough with a pastry brush. Then, sprinkle the dill, jalapeños, and
cheese evenly across the surface of the dough.
Using a pizza wheel or
sharp knife, carefully cut the dough vertically into 6 even strips. Using a dough scraper if necessary, lift and
stack the strips on top of one another.
Then cut the dough in 6 sections a second time, so you have 6 stacks of
dough squares.
Place each section of dough
squares up on end in a greased 9x5 inch loaf pan and let rest for 10
minutes. Brush the top of the loaf with
any remaining butter from the previous step.
Bake at 375 degrees for
35-40 minutes or until deeply browned.
Makes 1 loaf of bread
Like Secret Recipe Club? Don't miss my earlier Secret Recipe Club Recipes!
Enjoy!
YAmy