Jalapeño Popper Bread

Name: Jalapeño Popper Bread
Ingredients: 3 cups flour; 1 tablespoon baking powder; 10 slices bacon, cooked and chopped; 2 cups cheddar cheese; 1½ cups buttermilk; 1 tablespoon canola oil; 1 teaspoon salt; 2 tablespoons sugar; ¼ cup diced jalapeños; 1 (8-ounce) package cream cheese, softened

Preparation info

Serves
12

Difficulty
Complex

Appears in

Slow Cooking Beyond Meals

By Drew Maresco

Published 2021

About

The classic appetizer gets a major facelift with this bread! Everything you love about the traditional jalapeño popper is baked into a biscuit-type loaf of bread that may just take your breath away. I use any leftovers as toast, and honestly, that’s become my favorite way to eat it!

Ingredients

1 (8-ounce) package cream cheese, softened
¼ cup diced jalapeños<

Starter
Bread
Leftovers

Method

Directions

In a medium bowl, mix the cream cheese, jalapeños, bacon, and cheddar cheese until combined.
In a large bowl, stir together the flour, baking powder, salt, and sugar. Add the cream cheese mixture, buttermilk, and oil to the flour mixture and stir until just combined. Line the slow cooker with parchment paper. Using a spoon, scoop the dough