Jalapeno Popper Cheese Bread

Jalapeno Popper Cheese Bread
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Category: bread


Makes 2 loaves.

794 grams (28 oz / 6 1/2 cups) unbleached bread flour (can use all purpose, if that’s all you have)
2 tsp. fine salt or 1 Tbsp. coarse kosher salt
5 Tbsp. white or brown sugar (or 3 1/2 Tbsp. honey or agave nectar)
1 cup lukewarm water, about 95° F. (for even softer bread, use 1 cup water leftover from boiling potatoes, cooled)
1 cup plus 2 Tbsp. lukewarm buttermilk or milk
1 1/2 Tbsp. instant yeast
1/4 cup melted, unsalted butter or vegetable oil

8 oz. cream cheese (typical block), at room temperature
5-6 large jalapeno peppers, halved, cored and seeded
1 1/2 cups shredded cheddar cheese


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Added 4 years ago by:
Charity Metcalf Charity Metcalf
     89 recipes
9 people cheffed this recipe
Heustan HagginsChloe DeBaccoAshlin MollisonJenne KopalekRacheal McAvoy MastersDaNette FranklinStephanie Brooks HawkinsRegina RoamCharity Metcalf
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