Ingredients
1 c. warm water
1 packet rapid rise yeast
1/4 c. plus 1 Tbsp. sugar
3 c. flour, plus more for kneading
1 1/2 tsp. salt
bunch fresh (or 6 oz. jarred) jalapeños, chopped
1/4 c. Grated Cheddar
2 tsp. baking powder
2 tbsp. warm water
5 tbsp. vegetable oil, divided
flour for kneading
Preparation
Step 1Combine warm water, yeast, and 1 tablespoon sugar in a large bowl and whisk until combined.
Step 2In a separate large bowl, combine flour, salt, sugar, half of jalapeños, and cheese. Whisk well and set aside.
Step 3Make Egg Replacement: In a small bowl, whisk together 3 tablespoons vegetable oil, water, and baking powder (it will fizz). Pour into yeast mixture and let rest until bubbly and creamy, about 5 minutes. Add remaining vegetable oil.Step 4 Add yeast and egg replacement mixtures to bowl of dry ingredients, stirring as you pour.Step 5 Mix dough with a spatula or spoon, then knead with hands until mostly smooth. Add up to 1 cup additional flour until dough leaves the side of the bowl.Step 6Lightly grease a large bowl with oil. Add dough ball and cover with a damp cloth, let rise on counter for 2 to 3 hours.Step 7 After dough has doubled in size, transfer to lightly floured surface. Knead dough to remove big air bubbles, then divide into strands. Using fingertips, make little ditches down the center of each strand, then stuff with remaining jalapeños and cheese. Pinch-seal dough around filling and loosely braid stuffed strands.Step 8 Place braided dough onto a lightly greased, foil-lined baking sheet. Cover with damp cloth and let rise 1 hour more.Step 9Preheat oven to 325 degrees F; bake until evenly golden on top, 26 to 32 minutes. Transfer to cooling rack, but do not cover. Let cool before serving.
