Jalapeño Cheese Bread
User Reviews
4.6
Jalapeño Cheese Bread
Description
The dough is made by combining bread flour with salt, instant yeast, diced jalapeños, minced garlic, and shredded sharp cheddar cheese. Warm water is added to form a sticky but uniform dough. The bread flour contributes to a chewy crumb, while the jalapeños and garlic infuse the dough with spicy and savory notes paired with melty sharp cheddar bits.
After mixing, the dough is covered and left at room temperature for 4 to 6 hours to rise slowly until nearly doubled in size. Folding the dough multiple times helps strengthen its structure before shaping it into a ball and allowing it to rest again during oven preheating. Slashing the dough before baking creates a decorative crust pattern.
Baking transforms the dough into bread with a flavorful cheesy and spicy interior and a crisp crust. The bread can be cut into 10 slices, ideal for snacking or serving alongside soups and salads.
All-purpose flour can substitute bread flour, but the texture may vary. Active dry yeast can replace instant yeast if activated in warm water first. The rising time may vary with temperature; adding more yeast speeds the process. Using freshly shredded cheddar enhances flavor. Calorie counts per slice are estimated due to ingredient variations.
Ingredients
- 3 1/4 cups bread flour* (or up to ½ cup more if needed) 393 grams
- 1 teaspoon salt 8 grams
- 1 teaspoon instant yeast 5 grams
- 2 jalapeno pepper 55-65 grams each
- 1 teaspoon garlic 7 grams, minced
- 2 cups cheddar cheese 184 grams, sharp, shredded
- 1 1/3 cups water about 95-100ºF, warm
Instructions
Make the dough:
- In a large mixing bowl, whisk together the flour and salt. Add in the yeast and whisk again. 3 1/4 cups bread flour*, 1 teaspoon salt, 1 teaspoon instant yeast**
- Finely dice 1 jalapeno pepper. Add the diced pepper, minced garlic and shredded cheese to the flour mixture. Mix until combined. 2 jalapeno peppers, 1 teaspoon minced garlic , 2 cups shredded sharp cheddar cheese***
- Stir in water, mixing thoroughly until you have a smooth uniform dough. The dough will be sticky, but that’s what you want. If it isn't coming together in a ball, add up to 1/2 cup more flour, but the dough should be sticky to the touch. 1 1/3 cups warm water
- Cover tightly with plastic wrap and let sit at room temperature for 4-6 hours, or until the dough has risen to nearly double the size.****
- Use a rubber spatula to fold the dough together several times. Form into a ball. Cover and allow the dough to rest for another 30-60 minutes while the oven is preheating.
Bake the bread:
- Preheat the oven to 450ºF.
- Use a rubber spatula to scrape dough onto a piece of parchment paper. Press sliced jalapeno peppers into the top of the dough ball. Place the dough ball (with parchment paper) into a Dutch oven. Place the Dutch oven cover on.
- Turn the oven down to 425º Fahrenheit. Then bake the bread in the covered Dutch oven for 30 minutes.
- Remove the lid, remove the parchment paper with loaf on it and place it right on the oven rack. Continue to bake for another 10 minutes or until the bread is golden brown.
- Allow the bread to rest for at least 10 minutes before slicing and serving.
Notes
- Bread flour is preferred for the dough's texture, though all-purpose flour can be used as a substitute.
- Instant yeast is used for convenience; active dry yeast can be used if activated in warm water before mixing.
- Freshly shredded sharp cheddar cheese gives the best flavor and melt.
- The dough should be sticky but form a ball; add flour gradually if needed, but keep it moist.
- Rising times vary depending on conditions; more yeast can speed the rise but slow fermentation develops better flavor.
- Before baking, slashing the dough ball creates an attractive crust pattern.
- The bread is commonly sliced into 10 servings; calorie estimates vary by ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 11g | 22% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 382mg | 16% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 257IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 167mg | 17% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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