Tex-Mex Make-Ahead Nacho Cheese Jalapeño Bread

Nacho pickled Jalapeño are milder than slices of fresh Jalapeño and they take center stage with this artisan cheese and pepper swirled loaf. The cheese and peppers are rolled into the dough jelly-roll-style and then the loaf is topped with additional cheese and peppers after it raises. The finished loaf has a crunchy cheese topping and a gooey cheese ripple in the loaf. It's absolutely delicious!

The magic of this recipe is that the dough can be made up to 5 days ahead so you can have this nacho bread any day of the week! The recipe is versatile. Switch out the cheese for any variety you like and mix-and-match roasted peppers for flavor variations. We love it with roasted red peppers and Asiago Cheese for a hearty Italian flavor. Be creative!

Nacho Jalapeño Cheese Bread

6 cups Texas Pure Milling Bread Flour

2 1/2 cup Water, lukewarm

2 tsp. Salt

2 Tbsp. Onion Powder

2 1/4 tsp. Red Star Active Dry Yeast (one pouch)

4 cups Low Fat Sharp Cheddar Cheese

1 cup mild pickled Nacho Jalapenos, sliced

Directions:

In a large 6-quart bowl, combine the flour, water, salt, onion powder, and yeast. Knead 5-7 minutes until dough is smooth and elastic.
Form into a ball and cover the dough in the mixing bowl.
Let the dough rise two hours at room temperature until doubled in size.
Punch down dough. Cover and refrigerate the dough for at least two hours, or for up to 5 days.
When you’re ready to make bread, take the dough out of the fridge. Divide dough in half.
To form one loaf, first roll the dough out into a 12 inch by 4-inch rectangle. Add filling by spreading 1 cup of cheddar cheese out in the middle along with 1/4 cup of the jalapeños scattered across the cheese evenly. Roll up the dough into a loaf, jelly-roll style and pinch tightly closed.
Place the loaf in a greased loaf pan with the sealed side of the loaf facing down. Mist the loaf lightly with oil.
Repeat the loaf making process with the second half of the dough. Allow the loaves to raise about 1 hour, until doubled in size. Top with remaining cheese and 1/4 cup jalapeños.
Preheat oven to 375°F and bake 35-40 minutes until the internal temperature is over 195 F°. Yield 2 loaves.