JALAPENO STAND RECIPES

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JALAPENO CHEESE BREAD - LET'S DISH RECIPES



Jalapeno Cheese Bread - Let's Dish Recipes image

This beautiful braided yeast bread is loaded with fresh jalapenos and cheddar cheese. Perfect on it's own, or as a side for almost any meal.

Provided by Danelle

Total Time 2 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 1

Number Of Ingredients 12

1 teaspoon garlic salt
1 jalapeno, minced
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 and 1/2 cups flour
1 tsp salt
1/2 cup water
1/4 cup milk
3 tablespoons butter
3 tablespoons sugar
1 packet (2 and 1/4 teaspoons) active dry yeast
1 egg

Steps:

  • Add two cups of flour, along with the salt, to the bowl of a stand mixer.
  • In a medium saucepan, heat water, milk and butter over medium heat until butter is melted. The temperature of the mixture should be between 110-115 degrees. If it is too warm, allow it to cool slightly. Stir the sugar and yeast into the warm milk and butter mixture. Let stand about 10 minutes, or until yeast is frothy.
  • Add yeast mixture to the flour in the mixer. Stir in the egg. Using the dough hook, mix until well combined. Gradually add the remaining half cup of flour until a soft dough forms and gathers in the center of the bowl. You may not need all the flour.
  • Turn the dough onto a lightly floured surface and knead for a few minutes. Let dough rest for 5-10 minutes. Using a rolling pin, roll the dough into a 10x14 inch rectangle.
  • Sprinkle the dough with the garlic salt, followed by the minced jalapenos and both cheeses. Starting with the long end, roll the dough into a tight log. Using a sharp knife, slice the log in half vertically, starting a few inches below the upper edge. You should have two ropes of dough, connected at the top.
  • Gently rotate the two ropes of dough outward, so that the cut side is facing up and the filling is exposed. Place one rope of dough over the other, repeating until you reach the end of the log. Carefully place the loaf into a greased, 9x5 inch loaf pan.
  • Cover and let dough rise in a warm place until doubled in size, about 1 hour. Meanwhile, preheat the oven to 350 degrees. Bake the loaf for 40-50 minutes, or until the top is golden brown. If needed, cover with foil during the last 20 minutes of baking time to prevent over-browning.

Nutrition Facts : Calories 179 calories, CarbohydrateContent 13 grams carbohydrates, CholesterolContent 46 milligrams cholesterol, FatContent 11 grams fat, FiberContent 0 grams fiber, ProteinContent 7 grams protein, SaturatedFatContent 6 grams saturated fat, ServingSize 1, SodiumContent 556 grams sodium, SugarContent 3 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 4 grams unsaturated fat

GARLIC-JALAPEñO NAAN - FORKS OVER KNIVES



Garlic-Jalapeño Naan - Forks Over Knives image

Who doesn’t love using naan to soak up the fragrant sauce of a delicious curry? This onion- and jalapeño-studded garlic naan recipe is easy to make, dairy-free, and far tastier than the store-bought versions, which often contain milk or yogurt. Enjoy on its own as an afternoon snack, or fix yourself an entire Indian feast from scratch! Tip: Naan will freeze well for up to a month. To freeze, layer parchment paper between naans and place in an airtight container. Reheat in an oven or toaster oven.

Provided by FORKSOVERKNIVES.COM

Total Time 2 hours

Prep Time 30 minutes

Number Of Ingredients 10

2½ cups unsweetened, unflavored plant-based milk
1 tablespoon date paste or pure cane sugar
2 teaspoons active dry yeast
3½ cups + 2 tablespoons white whole wheat flour, plus more for dusting
1 teaspoon sea salt
½ cup sliced onion
4 cloves garlic, minced
1 tablespoon finely chopped jalapeño pepper
½ cup chopped fresh cilantro
1 teaspoon lemon juice

Steps:

  • Heat 2¼ cups of the milk until hot but not boiling (120°F to 130°F). Pour hot milk into a food processor fitted with a dough blade or a stand mixer fitted with a dough hook. Add date paste and yeast; stir to combine. Sprinkle 2 tablespoons of the flour over milk mixture. Cover and set aside in a warm place at least 10 minutes or until frothy.
  • In a large bowl combine the remaining 3½ cups flour and the salt. Add flour mixture to milk mixture and process or mix on low speed 2 to 3 minutes or until a dough begins to form. Add half of the onion, garlic, and jalapeño. Process or mix 2 to 3 minutes more or until dough starts to pull away from the sides of the bowl and is not sticky.
  • Transfer dough to bowl and cover with a clean, damp cloth. Set aside in a warm place 45 to 60 minutes or until dough doubles in size.
  • Preheat oven to 525°F. Place a pizza stone or an upside-down baking sheet on the oven’s top rack. Line three baking sheets with parchment paper; dust each liberally with flour.
  • Transfer dough to a lightly floured work surface. Divide dough into 16 equal portions and roll them into balls. Use a rolling pin to roll balls into 6x4-inch ovals and transfer to prepared baking sheets. Loosely cover with damp towels and set aside in a warm place to rise 10 minutes.
  • In a medium bowl stir together the remaining ¼ cup milk; the remaining onion, garlic, and jalapeño; the cilantro; and lemon juice. Dust a pizza peel, plate, or upside-down baking sheet with flour.
  • Place two dough ovals on pizza peel. Spread a layer of milk mixture on each. Quickly transfer ovals onto the hot pizza stone or baking sheet in oven. Bake 90 seconds or until naans puff up and show slight browning on top. (Don’ t let them get too brown or they will be dry on the inside.) Transfer to a platter lined with a clean kitchen towel; wrap to keep them warm. Repeat with remaining dough and milk mixture. Serve warm.

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