Parmesan Jalapeño Twist Bread

I’m going to share with you a recipe that I’m so SO smitten with. It’s my kind of baking. Fast, easy, and turns out yummy every time.

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Here’s the story. It was Valentine’s Day and I was hustling like a crazy woman to get everything done before Thad got home from work. One of my gifts to him was a dinner of his favorite things, and I really wanted to make bread with it. Never made bread before, but I was going to be brave. I got down to the last hour and had too much to do to even think about bread. So I stepped out on a limb and substituted my pizza dough recipe... now, okay, I know that probably sounds super weird. And the foodies are all cursing the heavens. But hang with me.

Because, people. It was SO. GOOD. And my hubby loved it. He calls it "pretzel bread" because it’s so soft and chewy. That night I twisted is with parmesan and smoked paprika. Yummy!

I think you’ll like this too :).

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So this time I decided to twist it with parm, jalapeño, and cream cheese. Oh geez. I don’t know if I should be proud or bashful to admit - it’s taken less than two days for us to put this away. 

What you’ll need:

• 2 cups of flour

• 1 tablespoon of yeast (I use pizza crust yeast. I know there are lots of opinions about this, but I use it because it works well for this recipe)

• 1 tablespoon of sugar

• 1/8th teaspoon of salt

• 2/3 cup of lukewarm water

• 1/2 cup of parmesan cheese

• Jar of jalapeños - I used 3 large slices

• 3 tablespoons of cream cheese

• 1 tablespoon of butter, melted

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Mix 1 cup of flour with the yeast, salt, and sugar. And combine that with the warm water.

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Then stir in the second cup of flour and your dough will start to form.

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Lay it out on some flour and give it a good knead.

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Now sprinkle some flour on your pan and get it good and evenly stretched out.

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Time to make the filling! I only used three slices of jalapeño and it lent the flavor of the pepper to the bread, but no heat. I think next time I’ll use more because I like a little spice. Up to you.

Give those slices a fine chop.

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And combine them with the parmesan, cream cheese, and melted butter.

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Spread the mixture on your dough. I used my fingers for this – helped to get it even{ish}.

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Roll it up length-wise, and cut it down the middle. For the cutting I sprinkled extra flour on top which made it way easier.

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Twist'er up!

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Why twist? Well, it looks pretty, for one. And second, it creates super yummy veins and pockets of filling throughout the loaf. 

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Pop it in the oven at 375 degrees for 20-25 minutes. 

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Once it’s done it’ll be all nice and golden and crusty. And soft and chewy on the inside.

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Slice and enjoy! 

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See those little pockets of creamy yumminess? 

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