Easy Jalapeno Cheddar Bread
User Reviews
4.5
Easy Jalapeno Cheddar Bread
Description
This bread dough starts by blooming yeast in lukewarm water, ensuring active fermentation. Flour and salt mix separately before incorporating the yeast mixture by hand. Adjustments in flour or water are made to attain a tacky but manageable dough. Jalapeno rings drained and dried of excess liquid, alongside shredded sharp cheddar cheese, are mixed in to distribute flavor evenly throughout the dough.
The dough rests covered until doubled in size, indicating proper rise, which typically takes 1.5 to 2 hours. The risen dough is then shaped and baked until a golden crust forms, delivering a bread with moist interior contrasted by spicy jalapeno bites and cheese melts. The sharpness of the cheddar complements the jalapeno's heat, creating a balanced taste.
This bread works well served warm as a snack or side with soups and meals that pair with spicy, cheesy bread. The relatively simple ingredients and process accommodate home bakers seeking to add flavor twists to basic yeast bread recipes.
Ingredients
- 600 grams all-purpose flour about 4 cups, lightly packed and leveled off
- 2 cups water 473.18mL lukewarm water
- 1½ teaspoons salt
- 1 yeast 7g, 2 1/4 teaspoons
- 2 tbsp jalapeno pepper drained of excess liquid and patted dry, rings
- 2 cups cheddar cheese sharp , shredded
Instructions
- In a small bowl, add water and stir yeast packet in (make sure water is warm, but not too hot - if it is too cold or too hot it will not bloom properly).
- Let yeast bloom for about 5 minutes - it will have a light foam on it.
- In a large bowl, mix dry ingredients with a spoon.
- Make a small well in the middle of the dry ingredients, and when yeast is proofed, slowly pour into dry ingredients.
- Mix by hand (either with your hands, or a spoon).
- The dough will turn begin to come together and pull away from the bowl.
- If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
- Once the dough has come together, cover it and let it rise until it doubles in size (about 1.5 to 2 hours).
- Uncover the dough and give it a few pokes with your finger.
- If the dough has risen correctly, it should indent under the pressure of your fingers and slowly deflate.
- Gently scoop up the dough and make sure to remove it from the sides of the bowl (you want it to fully rise again, if it is still stuck to the sides of the bowl in parts, it won't.)
- Fold in jalapenos (make sure you pat them dry, excess liquid will make the dough watery and messy- it should stay nonstick. If it becomes too watery, add more flour by the teaspoon until bread is not sticky to the touch.)
- Place back in bowl, cover, and allow the dough to continue to rise for another 1.5-2 hours.
- Preheat oven to 450 degrees (230 degrees C, gas mark 8) and add dutch oven to it, (you want it to be incredibly hot).
- Punch down dough.
- Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, shape into a ball.
- Place dough on parchment paper and sprinkle top lightly with flour.
- Quickly fold in cheese, making sure to incorporate through the dough.
- Top with a sheet of plastic wrap and let rest 30 minutes.
- Remove Dutch oven from oven.
- Uncover dough and carefully transfer to Dutch oven, with or without parchment paper beneath (if bottom of Dutch oven is not coated with enamel, keep parchment paper beneath dough- I always use parchment paper because it is just the easiest and I never have to worry about anything sticking).
- Cover Dutch oven with lid and return to oven.
- Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top.
- Cool slightly before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 236kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 20mg | 7% |
| Sodium | 931mg | 39% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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