I tried making the soufflé again. This time I baked it but it was still gross so I made jalapeño cheese bread. This I know is good.
This bread is made using the pizza dough recipe my family used growing up. During that period of my life where I would rush home to watch Rachael Ray, I also made this pizza dough recipe enough times to commit it to memory. No, I was not a normal teenager and no I did not have a boyfriend. And yes, you can make this recipe minus all the herbs, spices, jalapeños and cheese, roll it out thin and put pizza stuff on it. Or you could leave it in and use as pizza dough. Hmmm. Could be cool.
Anyways, years later, I was wanting to make something for my dad that wasn’t sweet. He was downright obsessed with spicy foods and difficult to buy presents for and that’s mostly the extent of my understanding of how I came up with this. I know my sister and I made a recipe once for an “Italian” cheese bread. Probably from the back of a dressing bottle or one of my mom’s Taste of Home magazines. But the recipe was basically a dough that was smothered in Italian dressing and cheese. It was delicious.
Now, if you are anything like me and haven’t eaten Kraft dressing since like 2009, I get you. But the dressing gives the bread a flavor that you just cannot get without it. It gives it a sweetness that is very welcome in the presence of jalapeños as far as I’m concerned. The cheese helps with that too. Together, these three elements create the ultimate trifecta of spicy sweet cheesiness. Plus, it smells awesome while cooking!! Plus plus, I’ve been finding it very freeing to let go a little and let myself just eat with less obsession and guilt. I like to be healthy and eat mostly unprocessed foods, but I’m about balance.
Immediately after this came out of the oven, and after I took a bunch of pictures of this, I sliced a square in half for a turkey sandwich. OMG it was good. I just used some mayo, good deli turkey, spinach and cherry tomatoes.
- 1 1/4 cups very warm tap water
- 1 packet instant yeast
- 1 TBSP sugar
- 1/3 cup extra virgin olive oil
- 1/2 tsp salt
- 2 tsp garlic powder
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1 C cheddar cheese, grated
- 3/4 cup pickled jalapeños, chopped
- 1/2 cup Kraft Italian Dressing
- 3 1/2 cups all-purpose flour
- Empty yeast packet into a large mixing bowl and add warm water. Let this stand for about five minutes. It should look sort of foamy and you shouldn’t see any little granules of yeast after about five minutes.
- Add sugar and stir. Add olive oil, salt, garlic powder, dried basil + oregano, jalapeños and 3/4 C of cheddar cheese (save 1/4 C). Stir to combine.
- Add 3 cups of the flour and stir just until combined. The dough should be pretty sticky, but should hold together enough to turn out onto a floured surface in relatively one unit.
- Sprinkle 1/4 cup flour onto a cutting board or other, clean, flat surface. Turn dough out onto your floured surface. Add an additional 1/4 cup to to the top of the dough and pat with your hands. (To get some flour on your hands).
- Knead dough until it is smooth and easily forms into a ball. Clean out your mixing bowl and coat with olive oil.
- Place dough back in bowl, cover with a clean dishtowel, place on counter and let rise for 60 minutes.
*Do something else for an hour!*
Preheat the oven to 375˚.
- Shape dough into an oval about an inch thick on a cookie sheet that’s been greased with butter.
- Poke all over with a fork and brush with Italian dressing
- Sprinkle with remaining 1/4 cup cheese.
- Bake for 15 minutes then broil for 10.
Things to note about this recipe/ideas:
- As mentioned, this is a pizza dough recipe. If you want to use it as such, after it’s done rising just roll the dough out like you would for any other pizza dough and proceed to make pizza 🙂
- You can shape the dough into any shape you want! The possibilities are endless.
- If you are wanting to have this bread as more of a side or eat-by-itself kind of thing (i.e. not use it as sandwich bread), you could add more cheese to the top or even a blend of cheeses.
- You can also of course add more jalapeños if you like things spicier! I am a bit of a wimp so this recipe suits my tastes.
- I’m thinking breakfast sandwiches would be also be amazing on this!