Small, oblong delicata squash with dark green stripes on its pale yellow skin. The taste truly comes through with this medley of shrimp and vegetables, yet it’s sweet and smooth enough to enjoy on its own. This meal was a last-ditch effort to use up everything in my freezer, but it tasted delicious. Serve with a mixed baby greens, cucumber, and toasted pine nut salad for a flavorful, light lunch.
| Servings: | 30 |
| Yield: | 3 – 8 1/2 x 4 1/2 inch loaf pans |
Ingredients
- 8 cups all-purpose flour
- 4 cups shredded Cheddar cheese
- ¾ cup minced jalapeno peppers
- ½ cup white sugar
- 1 ½ teaspoons salt
- 2 cups hot water
- 3 (.25 ounce) packages active dry yeast
- 4 tablespoons vegetable oil
Instructions
- In a very large bowl, combine 7 cups of flour, cheese, jalapenos, 7 tablespoons sugar and the salt; mix well.
- In a separate bowl, combine the water, yeast and remaining 1 tablespoon sugar. Let sit about 10 minutes; stir until all yeast is dissolved.
- Add the oil to the liquid mixture, stirring . Add half of the liquid mixture to the flour mixture. Mix with hands to moisten flour as much as possible. Add remaining liquid mixture to dough and mix until flour is thoroughly incorporated.
- Turn onto a lightly floured surface and knead by hand until smooth and elastic to the touch, about 15 minutes, gradually adding only enough additional flour to keep dough from sticking.
- Place in a large greased bowl and invert dough so top is greased; cover with a dry towel and let stand in a warm place (90 – 100F) until doubled in size, about 1 hour. Punch down dough.
- To Make Bread: Divide dough into 3 equal portions. Form each into a ball, then stretch out dough with both hands and tuck edges under to form a smooth surface. Pop any large air bubbles by pinching them. Form into loaves. (Note: I like to use a rolling pin and roll out dough, which pops all bubbles easily and quickly.) Place in 3 greased 8 1/2 x 4 1/2 inch loaf pans. Cover with towel again and allow to rise until almost doubled in size, about 45 minutes to 1 hour.
- Bake at 325 degrees F (165 degrees C) until dark brown and done, about 1 hour, rotating the pans after 25 minutes for more even browning. Remove from pan as soon as bread will easily lift out, after about 5 to 10 minutes. Let cool about 1 hour before slicing.
Nutrition Facts
| Calories | 214 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 4 g |
| Sodium | 211 mg |
| Sugars | 4 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Made this first without Jalopenos , But 2nd time had to go with the Heat
I made 1/3 batch of this. Turned out great, taking the adivce of others I added extra cheese and a little extra jalapenos and sprinkled cheese on top before baking as a round loaf on a parchment lined cook sheet. Family loved it.
Followed directions. Water must have been too hot for yeast. Rewrite the directions for those of us who don’t know to check the temp of the water. Water was hot. Did what was required by the recipe. Wasted hours on this stupid recipe.
Taste great but my yeast was no good.
Easy to follow instructions! Loved it
I made with a friend in mind that loves mozzarella. I also used jalapeno relish and butter topped it. Very good taste and texture, more jalapeno next time. I will make again, soon
Best bread ever! Such an easy recipe to follow
I cut the recipe in half and added an egg wash to the top before baking. Came out delicious! Not very spicy — I might add more jalapeños next time.
Used the correct amount of water and the mixture is still dry
It wasn’t the greatest…. Wish it was softer and not a thick bread
Turned out great! A fairly dense bread, followed recipe exactly. Will definitely add more cheese next go around because you can never have too much cheese. Also wasn’t as spicy as I anticipated. Will definitely make again.
I really enjoyed this bread, especially toasted with a bit of butter. The first time I made this I decided to take the seeds out of the jalapeños but I’m almost out of it so I’m go to make it again but this time leave the seeds in to give it more spice.
Went together well, except for the cheese. I should have used more. Taste great though and a nice compliment to my homemade tomato soup.
Not enough jalapeños. Also too dense.
I’m an experienced baker, so I quickly saw and corrected the deficiencies in how the recipe was written, the most significant being the ambiguous “hot water”. As others have said, you don’t want that water over 110ºF. (I also had to add a tablespoon extra of water to achieve the right consistency, but that could have well been owing to my flour.) The remaining points would be stirring the yeast to dissolve before allowing to sit, NOT adding the oil to the yeast (you’ll get a better rise if you add the yeast mixture to the flour first, then the oil) and allowing the dough to rest for 10 minutes after punching it down before trying to shape the loaves. All that being said, this is a good recipe! The flavor is quite good, although, as written, it is NOT 4-alarm by a long shot. The cheese melts and flavors the entire loaf with no visible chunks if you follow this procedure and use a regular shred size. If you prefer pockets of cheese you will need to make a change. I’m going to make it again, this time adding part of the cheese to the dough for flavor, then make layers of cheese and jalapenos by rolling out the divided dough into rectangles. I will spread the cheese and jalapenos over the rectangles, then roll up tightly, fold over ends and shape into loaves. It’s a keeper, most definitely.
This is a really lovely bread. I had some extra peppers from my pepper plants last year. They were too hot for me to eat, so I decided to try them in this recipe. We LOVED it. The bread was delicious and not overly spicy.
It doesn’t tell you at the beginning that this recipe yields three pretty good sized loaves. Other than that it’s a great recipe.
Use hot tap water to dissolve the yeast, boiling water will kill the yeast. I’ve made this twice now, both times needed 1-1 1/2c extra water to get dough right consistency. 4c of cheese seems a bit excessive. I used 2c cheese with no difference we could detect in taste. Pretty flexible recipe, add whatever spices etc you want. I added sriracha chilli sauce and 1/2 sm jar sun dried tomatoes. Everyone loves the bread especially toasted.
I halved the recipe to make one large loaf. The bread rose very well and was quite tasty, however, I was expecting little pockets of cheese like you see in the picture. My bread was orange colored from the cheddar that had melted into the dough and not a single little chuck was visible in the sliced bread. I even cubed the cheese rather than shred it. If someone can tell me the secret, I would appreciate it.
I cut 1 of the 3 loaf sections into 12 pieces, rolled them into balls, and put them in a muffin pan. Baked at 350 for 20 minutes! Nice option for rolls!
No bread just cheese – 4 cups just made a solid loaf of cheese. What did I do wrong?