Serves 2
Directions
- 1Add flour, warm water, instant yeast, sugar, oil, and salt to a large mixing bowl.
- 2Mix all ingredients together using a stand mixer.
- 3Continue mixing and kneading the dough until it can be stretched between your hands without tearing.
- 4Gather the dough into a ball.
- 5Oil a bowl, place the dough in it, coat the top with oil, and cover with a damp towel for the first rise of 1.5 hours.
- 6Punch down the dough and divide it into two equal halves.
- 7Take one half of the dough and roll it into a rough rectangle of even thickness.
- 8Spread the diced jalapeños evenly over the dough.
- 9Sprinkle about one cup of shredded pepper jack cheese over the jalapeños.
- 10Roll the dough tightly from one short side to the other, stretching out the end.
- 11Cut the rolled dough all the way down the middle, leaving one end intact.
- 12Twist the two halves over the top and pinch the ends, unraveling one side slightly.
- 13Place the twisted dough into a parchment-lined loaf pan.
- 14Top with more pepper jack cheese.
- 15Cover with a damp towel and let it rise for a second time for about 45 minutes.
- 16Bake at 375 degrees Fahrenheit for about 30 minutes, or until the internal temperature reaches 190 degrees Fahrenheit.
Ingredients
- 4.5 cups flour
- 1.6666666666666667 cups warm water
- 3 tsp instant yeast
- 0.25 cup sugar
- 3 TBS oil
- 2 tsp salt
- 3 diced jalapeños
- 1 cup shredded pepper jack cheese
- extra pepper jack cheese
Equipment
stand mixerbowldamp towelrolling pindough cutterparchment-lined loaf pan
Tips
- If using active dry yeast, mix it with warm water and sugar first.
- Knead the dough until it stretches without tearing.
- The recipe makes two loaves; one can be used for a different type of bread.
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