Jalapeno Cheddar Bread Recipe

by

Ingredients

Bread

  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon rapid-rise yeast
  • 1 ½ cups water, room temperature
  • 1 large jalapeno pepper, seeded, diced
  • ½ cup (56.5 g) sharp cheddar cheese, shredded
  • ½ cup (56.5 g) mozzarella cheese, shredded
  • 1 teaspoon garlic, minced

Topping

  • 1 small jalapeno pepper, sliced

Instructions

    • In a large mixing bowl, combine flour, salt, and yeast. Whisk together until combined.
    • Add water and mix until combined.
    • Fold in the diced jalapenos, cheese, and garlic.
    • Pour the mixture into a clean, greased bowl and cover with plastic. Let the dough rise at room temperature for 18 hours*. The dough should be doubled in size.
  • When ready, place the dough onto a floured piece of parchment paper. Shape it into a ball by stretching and folding the dough over. Spray the dough with nonstick cooking spray before covering it with plastic. Let it rest for 30 minutes.
  • Using a very sharp knife (like a paring knife or bread lame), score the top of the loaf with an “x” and top with the sliced jalapeno.
  • Place a Dutch oven (I used a 4 quart) into a cold oven. Preheat the oven and pot to 450°F.
  • Once preheated, carefully transfer the dough with the parchment paper to the hot Dutch oven and top with sliced jalapenos. Cover and bake for 30 minutes.
  • Uncover and continue to bake for 15 additional minutes or until golden brown on top.
  • Carefully remove the loaf from the Dutch oven and allow it to cool for 30 minutes before slicing and serving
Print Friendly, PDF & Email

Leave a Comment