My Favorite Recipes Collection: Stuffed Sour Dough Bread with Jalapeno peppers, Green Onions and Cheese

From now on, I will always have sour dough starter in my fridge, which I do feed every once in a while and make different things out of it. This time I decided to make one plain sour dough loaf and one stuffed one. With this recipe you can make two loaves of bread. I made one plain sour dough loaf and one stuffed with green onions, Jalapenos and cheese. First part of the recipe is of plain sour dough bread and second part is how to make the stuffed bread. Baking temp and time is the same except you sprinkle cheese and place some pickled Jalapenos on the stuffed bread. I baked them both separately.
Always remember NOT to open and close the oven door in between, except after first part when you want to uncover the bread, but do this part very quickly without cooling the oven too much.
Took me long time to post this recipes with pics, so please bear with me for any spelling mistakes or type Os.

Ingredients for Bread:

6 cups AP flour
2 cups of sourdough starter (recipe on this blog)
3/4 table spoon salt (or 2.5 teaspoon)
3 and 1/4 table spoons distilled white vinegar
2 packets of 1/4 oz (each) fast rising dry yeast (it is little less than 2 tbl spoon)
2 table spoon of vegetable oil
Some extra butter to brush on loaf
1 teaspoon sugar
1 cup warm water to dissolve yeast
1/4 to 1/2 cup of water to make dough (amount of water will depend on consistency of sour dough starter
Olive oil to grease the pan
Flour to dust to surface

Ingredients for stuffing:

6 spring onions
1/4 cup of pickled jalapenos. (Few more extra slices to top the bread)
1 fresh jalapeno pepper
1-2 cloves of garlic
1/4 cup of Mozzarella cheese
1/4 cup of cheddar cheese
1/4 cup of Monterrey jack cheese of blend of Mexican cheese
Little more cheddar cheese to sprinkle on top of loaf

Method:

Take 1 cup of warm water, dissolve sugar in it and then add yeast, stir and cover and set aside for 5 min until foamy. (If mixture doesn't foam, it may be be inactive and old yeast, discard and start over with new yeast.)
Finely chop the peppers, onions and garlic, set aside.

Method contd:

Mix flour, salt, oil, vinegar and sour dough starter in an electric mixer to combine at slow speed.
With motor running, pour yeast mixture and remaining warm water into flour mixture in the mixer. Add water slowly to desired amount so the dough is soft but not runny
Blend until dough forms a ball and pulls away from side of bowl, about 1 minute.
Transfer the dough in a greased bowl and cover and let it rise for an hour or so, until it fills bowl.
Once risen kneed the dough to deflate it.

Turn out dough onto a work surface and divide in half (dough will be very soft).
Press each half into a rectangle and fold in the 2 short outer sides to meet in the middle, pinching edges together.
Turn over (seam side down), then roll and stretch into a long irregular loaf.
Generously oil bread loaf pans with olive oil.
Put loaf, seam side up, in bread pan and turn to coat with oil, leaving loaf seam side down.

This would be fo the plain sourdough bread
Repeat procedure with remaining dough.
Let loaves rise, uncovered, in a warm place for 30 minutes for second rise.

For the stuffed bread take the other half on a lightly floured surface roll the dough in to 14 x 10 inc rectangle.
Spread the cheese followed by filling to within 1" of edge and leaving about 2" on one side where you start the roll. Brush water on the edges.
Roll up the bread starting with long side and pinch the seam to seal,
Place the seam side down in the pan sprayed with cooking oil spray
Cut slits on the loaf
Brush it with butter.
Keep it in warm place for another half hour for second rise

Move the baking rack to 3 slot in the oven.
Preheat the oven for 45 min at 500°F.
Make 3 shallow diagonal slashes down length of each loaf with sharp knife.
Sprinkle with shredded cheese and garnish with few pickled jalapeno slices.
Cover with aluminum foil.
Place the loaf pan on the rack and reduce the temp to 450 degrees.
Bake loaves 35 minutes covered.
Then bake for 10-15 min uncovered or until brown to desired crispiness.
Again always remember NOT to open and close the oven door in between while the bread is baking, except after first part when you want to uncover the bread, but do this very quickly without cooling the oven too much.
Carefully remove the pans from oven
Remove bread from pans and turn upside down with cheese side up.
Cool completely for an hour or two.
Then slice with sharp bread knife to slices of desired thickness