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Easy Homemade Nacho Jalapeño Cheese Bread

Nacho pickled Jalapeño are milder than slices of fresh Jalapeño, and they take center stage with this artisan cheese and pepper-swirled loaf.
nacho cheese bread blog

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. It’s delicious! The magic of this recipe is that the dough can be made up to 5 days ahead, so you can have this nacho bread any day of the week! The recipe is versatile. Switch out the cheese for any variety, and mix and match roasted peppers for flavor variations. We love it with roasted red peppers and Asiago Cheese for a hearty Italian flavor. Be creative!

Nacho Jalapeño Cheese Bread

6 cups Panhandle Milling Bread Flour

2 1/2 cup Water, lukewarm

2 tsp. Salt

2 Tbsp. Onion Powder

2 1/4 tsp. Red Star Active Dry Yeast (one pouch)

4 cups Low-Fat Sharp Cheddar Cheese

1 cup mild pickled Nacho Jalapenos, sliced

Directions:

  • Wash and sanitize all work surfaces and tools. In a large 6-quart bowl, combine the flour, water, salt, onion powder, and yeast. Knead for 5-7 minutes until the dough is smooth and elastic.
  • Form into a ball and cover the dough in the mixing bowl.
  • Let the dough rise for two hours at room temperature until doubled in size.
  • Punch down dough. Cover and refrigerate the dough for at least two hours or for up to 5 days.
  • When you’re ready to make bread, remove the dough from the fridge. Divide dough in half.
  • First, roll the dough out into a 12-inch by 4-inch rectangle to form one loaf. 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. Roll the dough into a jelly-roll loaf and pinch it tightly closed.
  • 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. After forming loaves, sanitize all work surfaces and tools.
  • Allow the loaves to rise for about 1 hour until doubled in size. Top with remaining cheese and 1/4 cup jalapeños.
  • Preheat oven to 375°F and bake for 35-40 minutes until the internal temperature is over 195 F°. Yield two loaves.

Estimated Nutritional Information:

15 slices, Serving size 1 slice. 143 calories, 4 g fat, 21 g carbohydrate, 1 g fiber, 7 g protein.