Tuesday, July 9, 2013

Jalapeno Popper Bread Ring


My oh my...there are no words for how good this was.  Wait, yes, there are.  Scrumdiliumptious, fantabulous, freakalicious, bomb diggity!  There's some words for you!

JALAPENO POPPER BREAD RING
FOR THE BREAD:
1 packet highly active yeast
1 1/4 C warm water, about 110 degrees
2 T olive oil
3 1/2 C flour
1 teaspoon sugar

FOR THE FILLING:
Two 8-ounce packages cream cheese
About 8 slices bacon, cooked and crumbled
1 T garlic powder
3 T chopped jalapeno slices (the kind from a jar)
1 1/2 C shredded Cheddar cheese

1/4 C butter, melted
Extra jalapeno slices, for garnish

For the dough, put the yeast, water, and sugar in a stand mixer and let sit until a little frothy.  Add in the olive oil, salt, and flour.  Knead until it becomes a ball.  Place the ball in a large bowl sprayed with pan spray and cover tightly.  Let the dough rise in a warm place about an hour or until double in size.

Mix all of the filling ingredients except the Cheddar cheese together in a food processor.  Set aside.

Turn the dough out onto a well floured board.  Roll it into about a 20 x 8 inch rectangle.  Sprinkle the cheddar cheese along the length of the dough, leaving about an inch border all the way around.  Plop on the cream cheese mixture and gently spread.  Fold one long end over the filling, then the other end over the dough.  Sprinkle some cornmeal onto a large cooking sheet or stone.  Turn the dough seam side down onto the sheet and form a circle.  Tuck one end into the other to complete the circle.  Cut some slits over the top of the dough.  Place the extra jalapeno slices on the top.  Cover and let it rest an additional 20 to 30 minutes or until puffed back up.  Preheat the oven to 375 degrees.  Bake about 20-30 minutes or until browned and feels hollow.  Remove from the oven and brush the butter all over the top and sides.  Cover with foil and let cool about 20 minutes.

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