Jalapeño & Cheese Pull Apart Bread

This month for Secret Recipe Club, I had the pleasure of recreating a recipe from Jessica’s blog, KitchenBelleicious.  Jessica is a stay at home mom, passionate about being fearless in the kitchen.

There are many wonderful recipes on Kitchen Belleicious, but the one that caught my eye was her Jalapeño and Cheese Bread.  So, even though it was an unseasonable 90 degrees the day I baked this (no, I don’t live in a Southern State), I just couldn’t resist!  The bread smelled absolutely delicious while it was baking and once it came out of the oven, my husband and I couldn’t keep our hands off of it!

Recipe Notes:
*I changed the process of this bread slightly, so the jalapeños and cheese were more evenly distributed.  Check out the original recipe if you would love some ooey gooey cheesey pockets in your bread.
*Don’t be concerned about the heat of the jalapeños.  If you’ve taken care to remove the seeds and ribs, the cooking process will take away most of the heat.
*Do wear this kitchen gloves while chopping the jalapeños to keep from burning your hands (or just be extra careful!)

Jalapeño & Cheese Pull Apart Bread
Adapted from KitchenBelleicious

1 package rapid rise yeast
1 ½ cups warm water, divided (120 degrees)
1 tsp salt
½ tsp paprika
½ tsp sugar
2 cups all purpose flour
2 cups whole wheat flour
2 tbsp butter, melted
1 tsp dried dill
2 jalapeños, seeded and diced
4 ounces (1 cup) shredded sharp cheddar cheese

In the bowl of a stand mixer, combine ½ cup of the water and the yeast.  Let the mixture stand until the yeast dissolves, 2-5 minutes.

Once the yeast is dissolved, stir in the salt, sugar, paprika, and remaining 1 cup of water.

Fit the mixer with a dough hook and add the flour.  Start mixing on low.  Once the flour begins to incorporate, increase speed to medium low until the dough comes together and forms a smooth, elastic ball.

Place the dough into a lightly greased bowl and cover with a damp towel or plastic wrap.  Let the dough rest for 1 hour or until doubled in size.

Once the dough has risen, roll the dough into a rectangle measuring approximately 12 inches by 20 inches. 

Spread the melted butter over the entire surface of the dough with a pastry brush.  Then, sprinkle the dill, jalapeños, and cheese evenly across the surface of the dough.

Using a pizza wheel or sharp knife, carefully cut the dough vertically into 6 even strips.  Using a dough scraper if necessary, lift and stack the strips on top of one another.  Then cut the dough in 6 sections a second time, so you have 6 stacks of dough squares.

Place each section of dough squares up on end in a greased 9x5 inch loaf pan and let rest for 10 minutes.  Brush the top of the loaf with any remaining butter from the previous step.

Bake at 375 degrees for 35-40 minutes or until deeply browned.

Makes 1 loaf of bread

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