This pull apart bread channels all the great flavours of jalapeno poppers, in bread form! With a soft, buttery bread, stuffed with cream cheese, cheddar and roasted jalapenos.
I’ve played with jalapeno popper bread previously, yet this time I chose to join an entire jalapeno in with the general mish-mash (well a half jalapeno, all the more precisely). I pre-simmered the jalapenos, since experience has shown me that crude jalapeno simply doesn’t concoct at all in bread. It likewise doesn’t twist well and I wanted my jalapenos to twist, as you will find in the molding guidelines.
Past the essential prerequisites for jalapeno poppers – cream cheddar, cheddar and jalapenos – this portion includes a tasty, delicate, rich bread and a light cleaning of panko in the skillet and on top.
I left the jalapeno stem on for no particular reason. You don’t have to on the off chance that you’d prefer not to. Clearly, you will not be eating that part.
I prepared my bread as one long portion, utilizing a 4 1/2 x 12-inch portion skillet. A 4×14 inch portion container would fill in too. If you don’t have that measured portion skillet, you can heat this bread as two 8×4-inch portions, utilizing 5 stuffed batter pieces in each dish.
If you end up having metal English Muffin rings around, they are ideally suited for cutting the mixture circles. If not, utilize a cutout, container top or even a glass with a measurement near 3/4-inches.
All the great flavours of jalapeno poppers, in yeast bread, pull apart form! Not a bread baker? You can make this with store-bought frozen bread or roll dough, as well!
PREP TIME 4 hrs 20 mins
COOK TIME 35 mins
TOTAL TIME 4 hrs 55 mins
- 1 cup milk
- 1/4 cup butter
- 3 Tbsp sugar
- 2 tsp salt
- 2 large eggs
- 2 tsp instant yeast or active dry yeast
- 4 – 4 1/2 cups unbleached all-purpose flour
- Optional: 2 Tbsp potato flour or 1/3 cup instant potato flakes, for super soft bread
Jalapeno Popper Filling:
- 8 oz block cream cheese, at room temperature
- 2 cups well-packed shredded cheddar cheese, DIVIDED
- Salt and freshly ground pepper
- 5 whole jalapeno peppers
- Panko bread crumbs, for pan and topping
- Freshly ground black pepper
- Preheat oven to 400F (205C).
- For the bread dough: Combine the milk, butter, sugar, and salt in a glass bowl or measuring cup. Heat in the microwave for 1 – 1 1/2 minutes or in a saucepan until the butter melts. Let the mixture cool to lukewarm.
- Place the milk mixture to a large mixing bowl or the bowl of a stand mixer fitted with the kneading hook. Add the eggs, yeast, 4 cups of the flour and the potato flour/flakes, if using. Mix to form a shaggy dough. Knead the dough (by hand, with a stand mixer or alternately in your bread machine set on the dough cycle) until it’s smooth, adding a bit more flour if needed.
- Place the dough in a greased bowl, cover with plastic wrap and let it rise for about 90 minutes – to 2 hours, until it’s puffy though not necessarily doubled in bulk. *Note that this dough is very slow rising. It won’t seem very vigorous and will not really double as usual.
- While the dough is rising:
- Prepare the jalapeno popper filling: Combine the cream cheese and 1 1/2 cups of the grated cheddar cheese in a medium bowl. Stir to combine. Season with a pinch of salt and some freshly ground pepper. Set aside.
- Prepare the jalapenos: Prepare jalapeno peppers by cutting in half lengthwise, making sure to cut to one side of the stem, so that the stem is intact on one half and there is no stem on the other half. Use a spoon to scoop out the seeds and pulp. Place jalapeno halves cut side down on a baking sheet. Roast in preheated oven for 15 minutes. Remove and allow to cool on baking sheet.
- Grease a 4×12-inch loaf pan or two 8×4-inch loaf pans. Sprinkle a bit of panko in the pans and swirl around to coat the bottom and sides.
- Rolling and Shaping: After the dough has risen, remove it to a lightly floured work surface and gently deflate the dough. Roll the dough into an 11 x 16-inch oval, about 1/4″ thick. Cut 3 3/4-inch circles with a cutter, jar lid, glass or English muffin ring. You should have 10 circles. You can discard the remaining dough.
- Scatter 1/4 cup of shredded cheddar cheese over our dough circles. Take a cooled, roasted jalapeno and place it on top of the dough circle, with the pointed bottom of the jalapeno at the 6 o-clock position and the top hanging over the top at the 12 o-clock position. Take a couple tablespoon scoop of your cream cheese filling and place in the top half of the circle. Fold the bottom half of the circle over the top half, pinching it together at the top on either side of the protruding jalapeno top. Place in your prepared loaf pan(s). Repeat with the remaining dough pieces.
- *Note: If using two 8×4 pans, place 5 dough packets in each pan. I alternated my dough pieces between one with stem and one without.
- When your pan(s) are filled, sprinkle remaining 1/4 of shredded cheddar overtop and sprinkle with a bit of panko and some freshly ground black pepper. Cover the pan(s) with greased plastic wrap and let the dough rise for about 90 minutes, until it’s puffy and starting to fill the pan.
- Near the end of the rising time, preheat the oven to 350F. (175C)
- Uncover the loaves, and bake them for 25 to 30 minutes for 8×4 loaves or 35-40 minutes for 4×12 loaf, or until deep golden. If your bread seems to be browning too quickly, you can loosely cover with a sheet of aluminum foil.
- Remove the bread from the oven and allow to sit in pan about 5 minutes. Run knife around edges, then remove bread to a cooling rack. This bread is great warm from the oven or you can re-heat gently by wrapping completely in foil and popping into a 350F oven for 8-10 minutes.
- Calories: 194kcal
- Carbohydrates: 7g
- Protein: 11g
- Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 72mg
- Sodium: 828mg
- Potassium: 150mg
- Sugar: 6g
- Vitamin A: 550IU
- Vitamin C: 8.3mg
- Calcium: 278mg
- Iron: 0.3mg