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The Secret Behind Gilroy's Best Jalapeño Cheese Bread

People have purchased Dutchman's jalapeño cheese bread from Germany, Italy, Ireland and on the East and West coasts of the USA.

What is it about Dutchman's jalapeño cheese bread that keeps people coming back for more? The answer is: everything.

The elaborate mix of ingredients we use is something you won’t find anywhere else, and the techniques we use to cook our jalapeno cheese bread makes it a difficult recipe to reproduce at home.

We start with about 13 ounces of Dutchman’s pizza dough. After we weigh and hand roll the dough into small balls, it’s covered with rice flour to absorb any water when the dough sweats.

The balls are stored in self-sealing plastic dough trays that rest in a cooler around 35 degrees for about 18 hours. As a rule of thumb, the dough shouldn’t be more than 18 hours old, which is the optimum time before using.

The dough is brought out to warm up a bit, then with a large rolling pin, we roll the dough out to a round disc that’s about 10 inches in diameter. The dough is then docked with little holes that will allow super heated air to pass through the bottom. This is what causes the yeast to be activated and gives the jalapeño cheese bread that fluffy texture.

Next we cover the top of the dough with our special blend of garlic butter, cheddar cheese, soybean oil, poppy seeds, sesame seeds, paprika and minced garlic from Christopher Ranch in Gilroy.

The buttered dough is now covered with our low fat mozzarella cheese that’s made from skim milk. Actually, this mozzarella is used on everything we sell. We’ve received wonderful comments from parents who are happy that their kids aren’t consuming so many calories when eating at Dutchman’s thanks to the low fat cheese.

For the next step, we slightly cook the jalapenos and slice them before placing them atop the bread, concluding the building of Dutchman’s Pizza Jalapeno Cheese Bread.

Then the bread is popped into the oven for about 10 minutes, and is ready to be cut and served with our own in-house ranch dipping sauce.

Cooking the bread in the oven is designed in four stages. In the first stage, the bread goes through a warming and rising period where the temperature of the air reaches 140 degrees for about two minutes. During the next two minutes, the air will reach temperatures around 400 degrees.

Then, during the next three minutes, the temperature increases to 525 degrees, and then enters a cool-down stage where the temperature drops to 270 degrees. This temperature drop happens around the time that the cheese bread comes out of the oven.

This heating method cooks the bread thoroughly because the super-heated air passes through the meshed screen, then through the docked holes made in the bottom of the dough.

That’s it, now you know how it’s done. And as you’re dipping a piece of jalapeño  cheese bread into our house ranch, you can think about the science behind one of Dutchman’s foods. This can be a spicy appetizer if you load your cheesy bread with jalapeño , or can be milder by asking for “lite jalapeños.”  

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

Brian March 12, 2012 at 03:18 PM
You need to try to get on that show "Diners Drive Ins and Dives" !!
Jim Shuster March 12, 2012 at 09:32 PM
yes I do. It does help when everyone sends in their request for the show to come to Gilroy..............I'll find out how it's done and repost.
Brian March 12, 2012 at 10:02 PM
This is interesting http://cincinnati.com/blogs/tv/2010/01/21/how-they-shoot-diners-drive-ins-and-dives/

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