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Culinarian Twila Ybarra
 

Le Cordon Bleu Institute of Culinary Arts Austin, TX
Student Recipe Competition with Texas Traditions

Bacon Jalapeno Ranch Bread

By Culinarian Twila Ybarra

14 oz Bread Flour
4 oz Water
2 oz Milk
1 tsp Salt
1 Package Active Yeast
1 ½ tsp Texas Traditions Jalapeno Ranch Dip Mix Add to Basket
2 oz Potato
2 oz Jalapeno Jack Cheese
2 oz Bacon

First you need to put your salt, ½ tsp of your Jalapeno Ranch and bread flour in your mixer with the hook attachment. Warm your milk slightly, just enough to activate your yeast, not kill it. Add both milk and water into your dry mixture. Mix together on low speed, meanwhile use a cheese grater to grate your potato.

Once your dough has come together add your grated potato and mix until fully incorporated. Your dough should be smooth, you will ball it together and put in bowl seam side down and proof in a warm place with a towel draped over the top for about 30 minutes.

While your bread is proofing, you will finely dice your bacon and toss with remaining tsp of your Jalapeno Ranch Dip Mix. Cook until mostly done but not crispy and set aside to cool. Once your dough has doubled in size, carefully take out of bowl and punch out all of the gas. Fold in your cheese and bacon. Some bench flour may be needed; it can get a little sticky and greasy. Round once more and place on greased sheet pan. Use a score tool to mark a sunburst pattern and proof in a warm place. Bread will double again in about 30-40 minutes.

Bake at 375 Degrees until done. When slightly golden add a handful of cheese on top. Should have a nice golden crisp color and sound hollow when thumped on the bottom side of bread. Cool about 10 minutes before slicing. Enjoy!

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