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