The Hard Rock Tulsa's Executive Pastry Chef Rebecca Foy shares a recipe for the World’s Greatest Grilled Cheese Melt.
Prep Time: 20 minutes
Bake Time: 1 hour Cook Time: 10 Minutes
French or White Bread dough, 2, 1” slices of jalapeno bread
frozen approximately 2 pounds 3 ounces smoked cheddar, shredded
Or 4 slices American cheese
4 cups water
3 ½ teaspoons sugar, granulated
3 ½ teaspoons salt
6 tablespoons shortening
4 tablespoons olive oil
3 pounds and 10 ounces of bread flour
2 ounces dry active yeast
2 cups finely shredded cheese
½ cup chopped jalapenos
2 tablespoons or 1 packet taco seasoning
1.In a stand mixing bowl fitted with a dough hook, combine the water, sugar, salt, shortening and olive oil until well blended.
2.In another bowl, measure the flour and yeast.
3.Add the flour mixture to the water mixture and mix on medium speed until well incorporated and pulls away from the sides of the bowl.
4.Cover bowl and allow dough to rest for 30 minutes.
5.On a cutting board, roughly chop the dough into small pieces.
6.Add the cheese, jalapenos and taco seasoning and chop until loosely mixed.
7.Put the dough in a treated loaf pan.
8.Cover the pan and let dough rise until doubled in size approximately one hour.
9.Bake at 365° for 45 minutes.
10.When cool, slice into 1” thick slices and butter both sides of the slices.
Place the cheese between the bread and cook for approximately 3 minutes until cheese melts