Jalapeno Cheese Pull-Apart Bread

It can never get cheesier than this! This bread is the ultimate cheese bread, with a hint of heat from the fresh jalapeno pepper. The inside of the bread is soft and fluffy, and stuffed with melted cheddar and mozzarella cheese with slice of jalapeno pepper  and more cheese and jalapeno on the top. I think I turned into a bread monster with this bread. I simply cannot stop eating it.

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I used to buy cheese pull apart bread in a bakery close to our office, but as time goes by, I noticed that the bread just keeps on getting smaller and the cheese stuffing gets lesser and lesser. The bread that used to be great, became just ok  to me. It no longer attracts me the way that it attracted me the first time I bought it. Well, if I cannot enjoy it, why buy it? If I don’t want to buy it, why can’t I not make it? You know what happened next, I decided to make my own cheese pull-apart bread and I had been sharing this bread to my friends since then.

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I wouldn’t lie to you, bread making is not a quick process. No matter how simple the steps or how basic the ingredients like this recipe, good homemade bread takes time, just like it takes time when they made it in bakery. There are some machinery that could make the steps shorter and easier, but you cannot get away from proofing the bread if you are making a yeast bread. Proofing is what takes most of the time as you give bread time to rest in a warm place to help leaven the dough.

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Bread making especially if manually done takes a lot of patience, but the smell of freshly baked bread  in my home and the feeling of being able to make my own bread had always been satisfying and rewarding to me. So even if it is more convenient to buy bread in the bakery, I still prefer to make my own from time to time. Let’s get started!

Ingredients :

  • 3 1/2 cups all-purpose flour
  • 2/3 cups lukewarm water (110F)
  • 2/3 cups lukewarm milk (110F)
  • ¼ cup granulated white sugar
  • ¼ cup unsalted butter – melted and cooled
  • 2 tsp fast active dry yeast ( I used Fleischmann’s brand)
  • 1 ½ tsp salt
  • 1 egg for brushing (Add 1/2 tsp water to the beaten egg to make egg wash) – optional
  • 1 Large fresh jalapeno pepper
  • 200 grams Cheddar Cheese
  • 200 grams Mozzarella Cheese

Note: This recipe can be done without a stand mixer. Mix all ingredients in a large bowl and using your hand, manually mix and knead the dough in a flat surface.

Instructions:

  1. In a stand mixer (using dough hook) or large mixing bowl, add flour, sugar , salt & active yeast. Mix until fully combined.
  2. Add milk and water. The liquid temperature should be between 110F – 115F. If you do not have a thermometer, microwave the liquid for 10-15 seconds. If you are using water from the fridge, microwave 15 – 20 seconds. Temperature is important to activate the yeast.
  3. Mix and knead the dough until combined (1-2 minutes).
  4. Gradually add melted butter, and continue kneading for another 25 minutes until the dough is not sticky anymore.
  5. Form into a ball and transfer to a large oiled bowl, cover with a warm, damp towel and let rise for 1 1/2 hour. (It’s best to let the dough rise in a warmer area of your kitchen).
    • To help the dough rise better, I put it inside the oven which I pre-heated to 120F Once it reached the 120F, I stopped/canceled it. DO NOT forget to stop it, you only want the oven to warm up for the dough to rise, you do not want to dough to be baked. Some oven has a proofing setting, mine doesn’t, so this is my trick.
  6. Remove from the bowl and start kneading again just to release the air accumulated in the dough.
  7. Assemble and cut into desired size and shape.

Assembly and Baking:

  1. Cut into 16 equal portions. You can make  it smaller or bigger, but you have you have to adjust the baking time.
  2. Fill each portion with cheese and sliced jalapeno pepper.
  3. Arrange side by side in a bread pan.
  4. Top with more grated cheese and jalapeno.
  5. Cover with warm, damp towel and and let rise for another 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).
    • To help the dough rise better, I put it inside the oven which I pre-heated to 120F Once it reached the 120F, I stopped/canceled it. DO NOT forget to stop it, you only want the oven to warm up for the dough to rise, you do not want to dough to be baked. Some oven has a proofing setting, mine doesn’t, so this is my trick.
  6. Remove from the oven (if using it to let the bread rise) and pre-heat the oven to 350F
  7. Bake for 30 – 35 minutes or until the top turns brown and the cheese are melted.

Makes 2 Large Size Loaf Bread (Pan size 9.5 x 5.5 inches)

Reminder:  The larger the pan size, the longer the baking time and smaller pan require less baking time. Adjust baking time as necessary)

 

Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥

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Categories: Breads

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