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Jalapeno Popper Cheesy  Bear Bread
  • Prep
    10 mins.
  • Total
    -
  • Serving
    3 mini loaf pans

Jalapeno Popper Cheesy Bear Bread

Made With

Ingredients

Nonstick cooking spray

  • 1 cup Dragone® Whole Milk Mozzarella Cheese, shredded
  • 3⁄4 cup Whole Milk Ricotta Cheese
  • 1⁄4 cup (about 2 medium) jalapeños, deseeded and finely chopped
  • 1⁄4 cup pickled jalapeños, finely chopped
  • 1 tablespoon onion powder
  • 1 teaspoon garlic salt
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1⁄4 cup granulated sugar
  • 1 large egg
  • 1 12-ounce bottle of beer
  •  

    Topping Ingredients:

    • 1⁄2 cup Dragone® Whole Milk Mozzarella Cheese, shredded
    • 1 medium jalapeño, sliced into round slices

    Directions

    Preheat the oven to 375°F. Grease three mini loaf pans and set aside.

    In a bowl, mix together the Dragone® Whole Milk Mozzarella Cheese, Whole Milk Ricotta Cheese, fresh and pickled jalapeños, onion powder and garlic salt.

    In another bowl, mix together the flour, baking powder, kosher salt and sugar. With a whisk, beat in the egg. Then, pour in the beer. Whisk until the dough becomes sticky and everything is thoroughly incorporated.

    Fold the cheese mixture into the flour mixture, being careful not to overmix. Then, put the dough in the prepared bread pans and sprinkle the topping ingredients on the loaves.

    Place the loaves near the center of the middle rack and bake for 45–55 minutes, or until the bread is fully cooked and a knife comes out clean. Note: If baking in a 9"x5" loaf pan, cook for 1 hour and 15 minutes.

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