Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2-3/4 cups bread flour, divided
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 package dry yeast (about 2-1/4 teaspoons)
- 1 cup very warm water (120 to 130 F)
- 1 T extra-virgin olive oil
- Cooking spray
- 1/4 cup minced fresh parsley
- 1/4 cup (1 oz) shredded sharp Cheddar cheese
- 1/4 cup (1 oz) grated fresh Parmesan cheese
- 3 T minced jalapeno pepper
- 3 T minced green onions
- 1 T extra-virgin olive oil
- 1/8 teaspoon black pepper
- 4 garlic cloves, minced
- 1 large egg white, lightly beaten
- 2 teaspoons water
Directions
Lightly spoon flour into dry measuring cups; level with a knife.
Combine 1 cup flour, sugar, salt and yeast in a large bowl. Add 1 cup very warm water and 1 T oil; stir until well-blended.
Add 1-1/2 cups flour; stir until a soft dough forms.
Turn dough out onto a floured surface.
Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 T at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85 F), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough.
If indentation remains, the dough has risen enough.)
Punch dough down, and roll into a 15x10-inch rectangle on a lightly floured surface.
Combine parsley and next 7 ingredients in a bowl. Spread parsley mixture evenly over dough, leaving a 1/2-inch border.
Roll up rectangle tightly, starting at long side, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
Place roll, seam side down, on a large baking sheet coated with cooking spray. Using a sharp knife, make 1/4-inch-deep diagonal cuts across top of loaf.
Cover and let rise 35 minutes or until doubled in size. Combine egg white and 2 teaspoons water, and gently brush over dough.
Preheat oven to 375 F. Bake at 375 F for 25 to 30 minutes or until loaf is golden and sounds hollow when tapped.
Cool on a wire rack. Makes 1 loaf, 16 servings (2 (1/2-inch) slices.