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Jalapeno Cheese Bread Recipe

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This recipe for Jalapeno Cheese Bread, by , is from The Swartz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Lievens
Added: Sunday, May 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. loaf frozen bread dough, white or honey wheat
1 c. shredded cheddar cheese
1/4 to 1/2 c. sliced, pickled jalapenos from a jar (or green chilies for milder heat), drained
1 egg, beaten with 1 T. water

Directions:
Directions:
Let dough thaw until pliable. On lightly floured board, roll dough out to a 10 x 12 inch rectangle. If dough shrinks back after rolling, let rest for 15 minutes, then continue rolling. Evenly sprinkle 3/4 c. cheese and the sliced jalapenos over dough. Lightly press cheese & peppers into dough. Starting from short end, roll up dough jellyroll fashion. Seal ends. Tuck ends under dough and form a ball, smooth side up. Place ball of dough on greased sheet pan. Let it rise in warm area until double in size. With scissors, cut 2 slashes on top of the dough round. With pastry brush, very gently brush top of dough with egg beaten with 1 T. water. Sprinkly 1/4 c. of shredded cheese on top of glaze. Bake in 375F oven for 20 to 30 minutes or until the loaf is golden brown and sounds hollow when gently tapped. Remove and cool on wire rack. Bread slices best when cooled.

 

 

 

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