Hello my dears. I know this comes as a shock, but I have thought of something insane. Twisted Nacho Bread. I call it that because it really has a lot of the elements of nachos. Pickled red onions to start. What, you don't put those on your nachos? Yea, I realize a lot of you don't have these just laying around unless you have been party to my insanity for a couple of months. However, if you have the chance to whack up a few onions and pickle them, I highly recommend them. This bread starts with 1/2 of my basic bread recipe or 1/5 of the 5 day bread dough . Either one. 1/4 cup cornmeal divided and sprinkled heavy on the counter top and on the bread dough. Roll out the dough into a rectangle. I say rectangle, but if you scientifically measure those corners and stuff I will freak out. Really don't make it that exact...see...
You will also need 2 cup sharp cheddar cheese (divided, one inside the bread and one to go on top later), 1/4 cup nacho jalapenos...I used the pickled ones. Queso Fresco is optional, but adds great tart and salty flavor. 1/2 cup crumbled. Sprinkle over the top, 1 tsp each: garlic, black pepper and ancho chile powder.
Now you know I'm real, because really, would Martha Stewart ever, ever, ever let a photo like this slip out? You know...with the plastic gallon jug in the background? No. Not even going to say "it's a good thing". Okay. Just roll up the stuff inside pretty tight.
Pinch the seam like your sweet auntie Bertha used to squeeze your cheeks. That's face cheeks people. Really. Don't go there. Place seam down on a baking stone or lightly oiled baking sheet. Raise uncovered 1 hour or more, until doubled. Bake 400 degrees 35-40 minutes, until internal temperature of 170 degrees. Pull out of the oven and top with about 1 cup of shredded sharp cheddar. Return pan to oven for 5 minutes.
Cheese will be melted and lovely. Ace can't resist just eating the cheese right off the top and leaving the rest of the bread for us. Sometimes I want to call him a terd. Is terd a word?