Oh, the allure of freshly baked bread! It’s like capturing a warm, cozy hug straight from the oven. This jalapeno cheddar bread recipe is an adventure for your taste buds—picture molten cheese mingling with the fiery kick of jalapenos. Last week, I baked a loaf for a family picnic, and it disappeared faster than a Marvel movie spoiler on Twitter!
Steps
- In a medium bowl, combine bread flour, salt, shredded cheddar cheese, and diced jalapenos. Stir to mix and set the bowl aside.
- In a large bowl, mix warm water and yeast together. Ensure the water is warm but not hot, then add the flour mixture to the yeast mixture, stirring until no dry flour remains.
- Fold the dough by bringing the edges toward the center, rotating the bowl slightly each time. Repeat this folding process 8-10 times.
- Cover the bowl with a towel and allow the dough to rise in a warm location for one hour. The dough should become noticeably larger.
- Repeat the folding process with the dough as before. Cover and let it rise for another hour, during which it will become more elastic.
- Preheat your oven to 450°F, placing a dutch oven inside to heat for 30 minutes.
- On a floured surface, shape the dough into a rough ball by folding the corners towards the center. Place the dough on parchment paper.
- Score the top of the dough with a sharp knife, spray it lightly with cooking spray, and sprinkle with additional cheese and jalapeno slices.
- Carefully lift the parchment paper to transfer the dough into the hot dutch oven. Cover with the lid and bake for 30 minutes.
- Remove the lid and continue baking for an additional 20 minutes until the crust is golden brown.
- Take the bread out of the dutch oven and allow it to cool on a wire rack for 1-2 hours before slicing.
Ingredients
- 3 1/2 cups bread flour
- 1 1/2 teaspoons kosher salt
- 2 cups shredded cheddar cheese
- 1 large jalapeno, diced
- 2 cups warm water
- 2 1/4 teaspoons instant yeast (equivalent to one standard 0.25 oz packet)
- 1/3 to 1/2 cup additional shredded cheddar cheese (for topping)
- 10 round slices of jalapeno (or more, according to taste)
Nutritional Values
Calories: 371 | Total Fat: 15g | Saturated Fat: 9g | Cholesterol: N/A | Sodium: 680mg | Total Carbohydrates: 45g | Dietary Fiber: 2g | Sugars: 1g | Protein: 15g
FAQ
- Can I use all-purpose flour instead of bread flour?
- Yes, you can substitute all-purpose flour for bread flour, but it might result in a denser loaf due to differences in protein content.
- What can I use if I don’t have fresh jalapenos?
- You can use canned or jarred jalapenos as an alternative to fresh ones. They will provide a similar flavor profile.
- Can I prepare this bread without a Dutch oven?
- Yes, you can mimic the Dutch oven’s steaming effect by placing a pan of boiling water on the bottom oven rack and baking the bread on a parchment-lined baking sheet.
- Is it possible to use active dry yeast instead of instant yeast?
- Certainly, active dry yeast works as well. However, you’ll need to dissolve it in warm water and let it sit for a few minutes before mixing it with the flour.
- How should I store the Jalapeno Cheddar Bread?
- It is best stored at room temperature. Avoid refrigerating it, as this can cause the bread to become stale more quickly. If the bread has been sliced, place it cut side down in a paper bag to maintain freshness.
Tips
- For a milder jalapeno flavor with less spice, consider using pickled or “tamed” jalapenos instead of fresh ones.
- If you prefer a denser loaf, you can substitute all-purpose flour for bread flour, though bread flour is recommended for the best texture and rise.
- To achieve a good rise and a nicely crispy crust without a Dutch oven, bake the bread on a baking sheet with a pan of boiling water on the bottom oven rack to mimic the steam effect.
- Ensure the water used with the yeast is warm but not hot, similar to a baby’s bathwater, to help the yeast activate properly.
Equipment
- Dutch Oven (at least 3.5 quarts in size)
- Parchment Paper
