Nacho Jalapeño Cheese Bread
The cheese and peppers are rolled into the dough jelly-roll-style and then the loaf is topped with additional cheese and peppers after it rises. The finished loaf has a crunchy cheese topping and a gooey cheese ripple in the loaf. It’s delicious!
  1. In a large 6-quart bowl, combine the flour, water, salt, onion powder, and yeast. Knead 5–7 minutes until dough is smooth and elastic. Form into a ball and cover the dough in the mixing bowl.
  2. Let the dough rise two hours at room temperature until doubled in size.
  3. Punch down dough. Cover and refrigerate the dough for at least two hours or for up to 5 days.
  4. When you are ready to make bread, take the dough out of the fridge. Divide dough in half.
  5. To form one loaf, first roll the dough out into a 12-x4-inch rectangle.
  6. Add filling by spreading 1 cup of cheddar cheese out in the middle along with 1/4 cup of the jalapeños scattered across the cheese evenly.
  7. Roll up the dough into a loaf, jelly-roll style, and pinch tightly closed.
  8. Place the loaf in a greased loaf pan with the sealed side of the loaf facing down. Mist the loaf lightly with oil. Repeat the loaf-making process with the second half of the dough.
  9. Allow the loaves to rise about 1 hour, until doubled in size.
  10. Top with remaining cheese and 1/4 cup jalapeños.
  11. Preheat oven to 375 degrees. Bake 35–40 minutes until the internal temperature is over 195 degrees.
Recipe Notes

Recipe and photo courtesy of The Home Baking Association and Panhandle Milling. /