How To Recreate Jalapeno Cheesy Italian Bread Recipe?

Want to level up your bread-baking game? Or simply just want to do something different with your everyday ordinary bread.

Then try out this Jalapeno Cheesy Italian Bread recipe today!

It takes the same amount of time to bake, and it has cheese in it. Excited to recreate this recipe?

Then, let’s not waste any minute and get straight into the recipe.

CopyCat Jalapeno Cheesy Italian Bread Recipe

Here is a detailed recipe for Jalapeno Cheesy Italian Bread.

Ingredients: CopyCat Jalapeno Cheesy Italian Bread Recipe

Here is the list of ingredients that are needed to make Jalapeno Cheesy Italian Bread at home.

Take 8 full cups of all-purpose flour

Take 3/4 cup minced jalapeno peppers

Take 3 packages of active dry yeast

Take 4 cups of shredded Cheddar cheese

Take 2 cups of lukewarm water

Take 1 1/2 teaspoons of salt

Take 4 tablespoons of vegetable oil

Take 1/2 cup of white sugar

Directions: CopyCat Jalapeno Cheesy Italian Bread Recipe

Initiate the recipe by preparing the dry mixture with 7 cups of flour, 7 tablespoons of sugar, jalapeños, cheese, and salt in a larger bowl.

Now, prepare the yeast mixture by combining the yeast, lukewarm water, and 1 tablespoon of sugar. Mix everything to dissolve the yeast and set it aside to let it bloom well.

When it’s bloomed, add some into it. Take the dry mixture bowl, add 50% of the yeast mixture to it, and start to mix the mixture until a rough dough is formed. Gradually add the remaining yeast mixture and flour to the dough and knead until soft.

Grease a bowl, place the dough in it, and drizzle some oil on the top of the dough. Cover the top with a dry kitchen towel and set it aside to proof. Place in a large greased bowl and invert the dough so top When the dough is doubled in size, punch lightly just to let the air out.

Split the dough into 3 similar portions. Again, knead them into desired shapes and make loaves with them. Place all three in nicely greased loaf tins and set them aside to proof one last time.

Set the oven at 325 degrees F and place the proofed loaves into them for 60 minutes. During this window, rotate the pans after 25 minutes for more browning. Take the tins out and keep them aside to cool for at least 1 hour before you cut them into slices.

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