Ingredients
1 cup finely crushed cheddar miniature pretzels1 envelope ranch salad dressing mix1 package (1/4 ounce) quick-rise yeast2 teaspoons sugar1/8 teaspoon baking soda2 to 2-1/2 cups all-purpose flour1 cup water1/4 cup 2% milk2 tablespoons butter1 cup shredded pepper jack cheese1 teaspoon yellow cornmeal EGG WASH:1 large egg white1 tablespoon waterKosher salt, optional DIP:2 cups sour cream1 cup shredded pepper jack cheese1 envelope ranch salad dressing mixChopped seeded jalapeno peppers and additional shredded pepper jack cheese, optional Assorted fresh vegetables
Preparation
Mix pretzels, dressing mix, yeast, sugar, baking soda and 1 cup flour. In a small saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat on low speed until moistened. Add cheese; beat on medium 3 minutes. Stir in enough remaining flour to form a stiff dough.
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover with plastic and let rest 10 minutes.
Grease a baking sheet; sprinkle with cornmeal. Shape dough into a round loaf; place on prepared pan. Cover and let rise in a warm place until doubled, about 1 hour.
Whisk egg white with water; brush over top of loaf. If desired, sprinkle with salt. Preheat oven to 375°. Bake until golden brown and bread sounds hollow when tapped, 30-35 minutes. Cool on pan 5 minutes. Remove to a wire rack to cool completely.
For dip, mix sour cream, pepper jack cheese and dressing mix. Refrigerate until serving.
To serve, cut one fourth off top of bread loaf. Hollow out bottom of loaf, leaving a 1/2-in.-thick shell. Cut removed bread into cubes. Fill bowl with dip. If desired, top with peppers and additional cheese. Serve dip with bread cubes and vegetables.
