Preheat oven to 375°F (190°C).
In a 10-inch cast-iron skillet, prepare bacon in a single layer.
Bake till browned and crisp, about 20 minutes, turning midway by way of baking. Take away from skillet, and let drain on a paper towel-lined plate, reserving 2 tablespoons (28 grams) drippings in a small bowl. Let cool sufficient to deal with; finely chop. Wipe skillet clear.
In similar skillet, warmth oil over medium warmth. Add jalapeño and inexperienced onion. Prepare dinner, stirring sometimes, till greens are tender and launch their moisture, 5 to 7 minutes. Switch to a medium bowl, and let cool fully.
Within the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (127 grams) flour, sugar, yeast, and salt at low velocity till mixed.
In a medium saucepan, warmth 1⁄4 cup (60 grams) water and milk over medium-low warmth till an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add heat milk combination and reserved 2 tablespoons (28 grams) bacon drippings to flour combination, and beat at low velocity till mixed, about 1 minute. Add 1 egg (50 grams), and beat for 1 minute. Add 1¼ cups (159 grams) flour, and beat till a shaggy dough types.
Change to the dough hook attachment. Beat at low velocity till dough is gentle, clean, and elastic, 8 to 10 minutes, stopping to scrape sides of bowl and dough hook; add as much as 1⁄4 cup flour (32 grams), 1 tablespoon (8 grams) at a time, if wanted. (Dough should stick barely to backside of bowl.) Verify dough for correct gluten improvement utilizing the windowpane take a look at. (See Observe.) Prove dough onto a clear floor, and form right into a ball.
Spray a medium bowl with cooking spray. Place dough in bowl, turning to grease prime. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in measurement, about 45 minutes.
Spray a 10-inch cast-iron skillet with baking spray with flour.
In a medium bowl, fold collectively bacon, jalapeño combination, cream cheese, garlic, black pepper, and remaining 3 tablespoons (24 grams) flour till effectively mixed.
On a calmly floured floor, roll dough right into a 15-inch sq.. Unfold bacon combination onto dough. Sprinkle with 1 cup (113 grams) Cheddar. Roll up dough, jelly roll fashion. Gently roll right into a 22-inch log. Coil dough, seam facet down, right into a spiral, leaving a small quantity of area inside coil, and place in ready skillet. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in measurement, about 1 hour.
Preheat oven to 375°F (180°C).
In a small bowl, calmly whisk remaining 1 egg (50 grams). Brush egg on prime and sides of dough.
Bake till calmly golden, about 20 minutes. Sprinkle with remaining 1⁄4 cup (28 grams) Cheddar. Bake till cheese is melted, loaf is golden brown, and an instant- learn thermometer inserted in middle registers 200°F (93°C), about 20 minutes extra. Let cool in pan for 10 minutes; take away from pan. Serve heat or at room temperature. Retailer at room temperature in an hermetic container for as much as 2 days.
