Jalapeño Popper Swirl Bread - A Recipe from Bake from Scratch

      Game day has become even more spectacular with this appetizer-inspired swirl bread. A true tribute to a spicy, cheesy classic, our soft, enriched bread features a filling of crunchy bacon, zesty jalapeño, flavorful green onion and garlic, creamy cream cheese, and gooey white Cheddar. This treat will have everyone coming back for another slice.

      Yields 1 (10-inch) loaf

      - 6 slices (120 grams) center-cut bacon

      - 1 teaspoon (5 grams) olive oil

      - 1/4 cup (40 grams) finely diced seeded jalapeño (about 1 large jalapeño)

      - 1/4 cup (25 grams) sliced green onion (about 2 small green onions)

      - 2¼ to 2½ cups (286 to 318 grams) plus 3 tablespoons (24 grams) bread flour, divided

      - 2 tablespoons (24 grams) granulated sugar

      - 1½ teaspoons (5 grams) instant yeast

      - 1 teaspoon (3 grams) kosher salt

      - 1/4 cup (60 grams) water

      - 1/4 cup (60 grams) whole milk

      - 2 large eggs (100 grams), at room temperature and divided

      - 8 ounces (226 grams) cream cheese, cubed and at room temperature

      - 1 teaspoon (6 grams) grated garlic (about 2 medium cloves)

      - 1/2 teaspoon ground black pepper

      - 1¼ cups (141 grams) shredded sharp white Cheddar cheese, divided

      Preheat your oven to 375°F (190°C). In a 10-inch cast-iron skillet, lay the bacon in a single layer. Bake until crisp and browned, around 20 minutes, turning halfway through. Remove from the skillet and let drain on a paper towel-lined plate, keeping 2 tablespoons (28 grams) of drippings in a small bowl. Allow to cool slightly, then chop finely. Clean the skillet.

      In the same skillet, heat oil over medium heat. Add the jalapeño and green onion, cooking while stirring occasionally until tender and fragrant, about 5 to 7 minutes. Transfer to a medium bowl and let cool completely.

      In a stand mixer with a paddle attachment, combine 1 cup (127 grams) of flour, sugar, yeast, and salt on low speed.

      In a medium saucepan over medium-low heat, warm 1/4 cup (60 grams) water and milk until it reaches 120°F (49°C) to 130°F (54°C) on an instant-read thermometer. Add this warm mixture and the reserved 2 tablespoons (28 grams) of bacon drippings to the flour mixture and mix on low speed until combined, about 1 minute. Incorporate 1 egg (50 grams) and mix for 1 minute. Add the remaining 1¼ cups (159 grams) of flour and mix until a shaggy dough forms.

      Switch to the dough hook attachment. Mix on low speed until the dough is soft, smooth, and elastic, about 8 to 10 minutes, stopping to scrape the bowl and dough hook as needed. If necessary, you can add up to 1/4 cup (32 grams) of flour, 1 tablespoon (8 grams) at a time. (The dough may still slightly stick to the bottom of the bowl.) Check the dough's gluten development with the windowpane test. Once ready, turn it out onto a clean surface and shape it into a ball.

      Lightly grease a medium bowl with cooking spray and place the dough inside, turning to coat the top. Cover and allow it to rise in a warm, draft-free area (75°F/24°C) until it has doubled in size, about 45 minutes.

      Grease a 10-inch cast-iron skillet with baking spray containing flour.

      In a medium bowl, combine the bacon, jalapeño mixture, cream cheese, garlic, black pepper, and remaining 3 tablespoons (24 grams) of flour until thoroughly mixed.

      On a floured surface, roll the dough into a 15-inch square. Spread the bacon mixture evenly over the dough and sprinkle with 1 cup (113 grams) of Cheddar. Roll the dough jelly-roll style into a log about 22 inches long. Coil the dough, seam side down, into a spiral with a little space inside, and place it into the prepared skillet. Cover and let rise in a warm, draft-free spot (75°F/24°C) until it doubles in size, about 1 hour.

      Preheat the oven to 375°F (180°C).

      In a small bowl, lightly whisk the remaining 1 egg (50 grams) and brush it over the top and sides of the dough. Bake until lightly golden, approximately 20 minutes. Sprinkle the remaining 1/4 cup (28 grams) of Cheddar on top. Continue