This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Jalapeno Cheese Bread
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- #35943
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 package active dry yeast
1 cup warm water (110 degrees F to 115 degrees F)
1 egg, beaten
2 tablespoons butter or margarine, softened
4 cups all-purpose flour, divided (more as needed)
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon garlic salt
3 small canned or fresh jalapeno peppers, seeded and chopped
1 cup shredded sharp Cheddar cheese
1 jar (4 ounce size) diced pimiento, drained
1/4 cup minced onion
directions
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Combine dissolved yeast, egg and butter; mix until butter melts.
Combine 3 cups flour, sugar, salt and garlic salt. Gradually add flour mixture to yeast mixture, beating at medium speed of electric mixer until smooth. Beat in peppers, cheese, pimiento, onion and enough of the remaining flour to form a soft dough.
Turn dough out onto a well-floured surface and knead 1 minute. Shape dough into a loaf; place in a greased 9- x 5- x 3-inch loaf pan. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Preheat oven to 400 degrees F. Bake 40 to 45 minutes or until done and loaf sounds hollow when tapped. Remove from pan and allow to cool on wire rack.
added by
T1020D
nutrition data
167 calories, 4 grams fat, 26 grams carbohydrates, 6 grams protein per serving.
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