X Bread Recipe

How to make it

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• Mix together yeast and warm water in a small bowl, and let sit 5 minutes.
• In a large bowl, mix together 4 cups of flour, sugar and salt (this can be done using a stand mixer).
• If using a stand mixer, add butter to dry ingredients and cut in with paddle attachment on low speed, this should take about 4 minutes (mixture should be about the size of small peas). Add the yeast mixture, ricotta cheese, and eggs. Mix on low until ingredients are combined (~2 min). Switch to dough hook, increase mixter speed to medium, and knead mixture for about 6 minutes or until the dough is smooth.
• In a small ball mix together jalepenos and green onions with the remaining 1 tbsp flour. Add the jalepeno mixture to the dough and continue to knead until well combined. (this may add extra water to the dough, adjust if dough is too sticky by adding an extra tbsp or so of flour).
• If mixing by hand, cut the butter into the flour with a pastry cutter until the mixture is the size of small peas. Add the yeast mixture, ricotta cheese and eggs and mix with a wooden spoon until all is combined. Transfer to a lightly floured surface and knead for 10 minutes, until the dough is smooth. As above mix together peppers, onions and flour. Flatten the dough into a 1" thick round, place jalepenos and onions into center. Gather up the dough around the pepper mixture and knead until well incorporated (~2 min), again you may need to add a little extra flour if dough becomes too moist.
• Transfer the dough to a floured surface (if not there already). Flatten the dough to a 1" thick round, place the cheddar cheese in the center. Gather the dough around the cheese and knead until the cheese is evenly distributed, being careful not to bread up the cheese pieces.
• Form the dough into a ball and place in a large oiled bowl. Turn the dough over to coat with oil. Cover the bowl with plastic wrap or damp kitchen towel and let rise in a warm, draft free place for 1 1/4 hr, or until doubled in size.
• Lightly dust two baking sheets with flour (or a silicone baking sheet). Transfer the dough to a lightly floured surface and divide into 12 pieces. Let rest 10 minutes and then shape each piece into a small round. Place rolls at least 3" apart on baking sheets. Gently flatten each roll and cover with a kitchen towel and let rise again for 45 minutes (a finger pressed into the dough should leave and impression).
• Preheat oven to 375oF. Put racks into upper and lower thirds of oven.
• Bake oven for 15 minutes. Rotate pans and bake for an additional 15 minutes. Transfer to a wire rack, brush with olive oil sprinkle with Parmesan cheese while rolls are still hot. Let cool.