Pretzel Pepper Cheese Bread Dippers Recipe

Lightly grease a large cookie sheet or baking pan. Sprinkle with corn meal. In a large mixing bowl combine 1 cup flour, finely crushed pretzels, ranch style salad sressing and seasoning mix, sugar, yeast and baking soda. Heat water, milk and butter until very warm(120 degrees to 130 degrees). Add to dry ingredients; beat at low speed of electric mixer until moistened. Add cheese. Increase speed to medium; continue beating 3 minutes. Stir in enough remaining flour to form a stiff dough. Turn out onto a lightly floured surface. Knead 8-10 minutes or until dough is smooth and elastic. Shape into a round loaf. Place on a prepared cookie sheet or baking pan. Cover; let rise in warm place about 30 minutes or until doubled in size. Combine egg white and water in a small bowl. Brush onto bread. If desired, sprinkle lightly with kosher salt. Heat oven to 375 degrees. Bake 30 to 35 minutes or until golden brown. Remove from pan; cool completely on wire rack. Cut the top from the loaf of bread; hull out center and lay pieces of bread around loaf. Fill center with Ranchero Pepper Cheese Dip. Use the bread pieces and your favorite vegetables for dipping. Ranchero Pepper Cheese Dip Ingredients: 1 packet of ranch style salad dressing and seasoning mix(original ranch) 1-16 oz. container of sour cream 1 cup of shredded Pepper Jack Cheese Additional cheese and jalapeno peppers for garnish(optional) Method: Combine ranch style salad dressing and seasoning mix (original ranch) with sour cream and cheese. Stir to combine. Refrigerate until ready to serve. Yield: serves 16 Notes: There are many flavors of pretzels available now and any of them can be used to add a different touch to the bread.