Jalapeño and Cheese Pull Apart Bread

For the full experience, make this recipe with the Drop Recipes app.

recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    1hr 45mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    465
based on 2 ratings

A fantastic occasion bread to serve to hungry guests or family, no complaints here! Toasted or untoasted, cue the butter.

Inspired by: https://tenina.com/recipes/jalapeno-cheese-pull-apart-bread

recipe updated Jan 12, 2022

Ingredients

  • Parmesan cheese icon
    Parmesan cheese
    100 g
  • Provolone cheese icon
    Provolone cheese
    100 g
  • Jalapeño pepper icon
    Jalapeño pepper
    as needed
  • Fresh yeast icon
    Fresh yeast
    30 g
  • Water icon
    Water
    300 g
  • Sugar icon
    Sugar
    1 teaspoon
  • Extra virgin olive oil icon
    Extra virgin olive oil
    20 g
  • Bread flour icon
    Bread flour
    500 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    1 pinch
  • Butter icon
    Butter
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon Medium bowl
  • kCook icon Springform pan - 9 x 3"
  • kCook icon Work surface
  • kCook icon Tm5 bowl

Step preview

  1. Add parmesan cheese and provolone cheese to the TM bowl
  2. Mix - 8 sec, speed 10
  3. Remove from bowl and set aside
  4. Add fresh yeast, water, sugar and extra virgin olive oil to the TM bowl
  5. Warm - 2 min, 38°C, speed 2
  6. Then add bread flour and pink salt flakes
  7. Blend - 6 sec, speed 6
  8. Knead - 3 min, dough
  9. Leave in bowl for 10 minutes
  10. Knead - 2 min, dough
  11. Tip onto floured silicone mat and knead into a ball
  12. Cover and allow to rise for around 10 minutes
  13. Preheat oven to 220°C
  14. Line base of 23 cm springform tin (9x3 inches) with baking paper
  15. Butter sides of tin
  16. Roll out dough into large circle
  17. Sprinkle with cheese, reserving a little for the top of the bread
  18. Top with a few jalapeños
  19. Cut dough and toppings using spatula into narrow wedges as though you were cutting pieces of a pie
  20. Starting with the outside edge of each piece, roll up, finishing with the narrow end
  21. Curve the dough to form a croissant shape and place into the prepared tin
  22. Repeat until all the dough is used, and the baking tin is quite full
  23. Sprinkle with remaining cheese
  24. Allow to prove until well risen
  25. Bake 15–20 minutes or until golden and sounding hollow when tapped in the centre
  26. Serve hot
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.

Find out more Open in app