KQ: Day Six

Jalapeno 3-Cheese Bread Loaf and Bacon-Wrapped Jalapeno Bombs

Jalapeno-Cheddar is synonymous with southern cooking. The flavor combination has been applied to a wide range of southern-style recipes such as grits, cornbread, cat-head biscuits, pimento cheese sandwiches, potato salads and MORE! Today, I made two of my favorite recipes using jalapenos.

Jalapeno 3-Cheese Bread Loaf

Written By: Bridget Edwards

Ingredients:

• 3-1/2 cups Unbleached All-purpose Flour
• 2 teaspoons Instant Yeast
• 1-1/4 teaspoon Kosher Salt
• 1 Tablespoon Sugar
• 1/2 cup Grated Gruyere
• 1/2 cup Grated Cheddar
• 1/2 cup Grated Parmesan
• 2 Fresh Jalapenos (or More If Desired), Ribs And Seeds Removed And Finely Diced
• 2 Tablespoons Unsalted Butter, Softened
• 1/4 cup Water
• 1 cup Milk
• FOR THE TOPPING:
• 1/4 cup Grated Cheese (Any Of The Cheeses Above, Or A Mix)
• Sliced Fresh Jalapenos (For More Heat, Leave Ribs And Seeds)

Instructions:

Note: Also needs 1 hour and 45 minutes of inactive time.

Stir together flour, yeast, salt, and sugar. Add all of the remaining ingredients (except the toppings) to the bowl. Mix with the paddle attachment of an electric mixer until it forms a rough dough. Switch to the dough hook and mix on low speed for about 5 minutes, pushing the dough back into the bowl if it climbs up the hook as needed, until the dough is smooth.

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(If kneading by hand, knead for about 10 minutes until a smooth dough forms. Add as little extra flour as possible.)

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Loosely cover the bowl with the kneaded bread with a piece of plastic wrap brushed with oil. Let rise for 1 hour.

Grease an 8×4-inch loaf pan. Remove the dough to a lightly oiled surface and shape into an 8-inch loaf. Place in the pan. Drape the pan with the oiled plastic wrap and let rise for about 45 minutes, until the bread has risen above the sides of the pan.

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Heat the oven to 350ºF. Top the risen bread with grated cheese and sliced jalapenos. Bake for 35–40 minutes, until golden.

Immediately remove from the pan, and place on a wire cooling rack to cool completely.

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Since my sisters, Mom and I are baking “together” once a week, someone mentioned wanting to do a jalapeno cheddar bread loaf. We discussed it for a few days before my Mom found and shared with us, this great recipe from The Pioneer Woman’s Blog/Website. Well… we all absolutely LOVE Ree Drummond! [That sassy cowgirl can throw it down in the kitchen!] Anywho, this recipe by Bridget Edwards, a guest author for The Pioneer Woman’s Blog, is outstanding! At the beginning of the post, she talks about the differences between Active Dry Yeast and Instant Yeast! It was a great read! Do yourself a favor and check it out here!

**Side Note** I buttered a slice of this bread on both sides and “grilled” it in my cast iron skillet. **not pictured** IT WAS DELICIOUS! Next time I make this bread, I’m gonna make a gourmet grilled cheese!

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Bacon-Wrapped Jalapeno Bombs

Ingredients

• 1/2 pack of sliced bacon
• 1/2 cup cheddar cheese
• 1 cup cream cheese softened
• 6 jalapenos

Instructions

Step 1: Mix cream cheese and grated cheddar cheese together and set aside. I used my food processor and made a “spread”.

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Step 2: Cut the bacon in half lengthwise, set aside.

Step 3: Cut the top off of the jalapenos and then in half lengthwise and remove ribs and seeds.

Step 4: Using a piping bag, fill the jalapeno cavity with the cheese mixture.

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Step 5: Wrap a strip of bacon around the jalapeno.

Step 6: Place jalapenos in the basket of your Ninja Foodi or similar air fryer and Air Fry at 390*F for 8 minutes, turn them and set it for another 8 minutes. Carefully remove with tongs and serve hot!

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I certainly enjoyed making these recipes today and I hope you all will enjoy them too! Tomorrow is even more fresh-baked bread! Be sure to check back then for the best ever Hawaiian Rolls and BBQ Pork Sliders recipe!

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#WorkHard #StayHumble #NeverthelessPersist