YOU need this in your life…
My FAVORITE bread. EVER…
JALAPEÑO Cheddar loaf. You can make this with ingredients you likely already have at home!
*Ingredients:*
- 3 cups + 2 Tablespoons (390g) all-purpose flour (spooned & leveled), plus more for hands
- 2 teaspoons coarse sea salt (use regular table salt at your own discretion)
- 1/2 teaspoon instant or active-dry yeast
- 1 jalapeño, diced
- 1 cup (125g) shredded cheddar cheese
- 1 and 1/2 cups (360ml) warm water (about 95°F)
*Instructions:*
- Stir the first 5 ingredients together in a large bowl, and then stir in the warm water. The dough will be sticky but if it’s extremely wet, add another 2 Tablespoons of flour. Gently shape the dough into a ball as best you can. Cover tightly. Set on the counter at room temperature (any normal room temperature is fine) and allow to rise for 12-18 hours. The dough will double in size, stick to the sides of the bowl, and have a lot of air bubbles.
- Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. Doesn’t have to be perfect. Transfer dough to a large piece of parchment paper, a piece large enough to fit inside your Dutch oven and one that is safe under high oven heat. Place the ball of dough + parchment inside a bowl so the dough doesn’t spread out as it rests.
- Using a very sharp knife or bread lame, gently score an X into the top. Cover dough lightly with plastic wrap or a clean kitchen towel and let it rest for 30 minutes.
- During this 30 minutes, preheat the oven to 475°F. Place your Dutch oven with the lid OR heavy duty pot inside for 30 minutes so that it’s extremely hot before the dough is placed inside.
- After 30 minutes, remove the Dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and sticking it all—parchment paper included—inside the pot. Cover with the lid.
- Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for 8-10 more minutes until the bread is golden brown.
- Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on a wire cooling rack for 20 minutes before slicing.
Jalapeño Cheddar Bread is not just any ordinary bread; it's a flavor-packed loaf that brings a delightful kick to your palate. This homemade bread is ideal for sandwiches, as a side with soups, or just enjoyed on its own. Made with common pantry ingredients, this recipe suits novice and experienced bakers alike. To enhance its flavor, feel free to experiment by adding other ingredients such as garlic powder or herbs. The fermentation process allows for the development of rich textures and aromatic notes, making it a standout at any gathering. Additionally, pairing it with a spreadable cheese or a zesty dip can elevate your serving experience. Cheddar adds a creamy, savory element, while jalapeños offer a subtle heat balance. Enjoying a slice of this bread right out of the oven can be a blissful experience, as its crusty exterior holds in all the warm, cheesy goodness. Don't forget that bread-making is a gratifying experience. The process allows you to connect with the fundamentals of cooking, yielding delicious results. Create lasting memories with loved ones as you share this unique bread. Its distinct flavor makes it an appealing choice for those looking to experiment with baking. So roll up your sleeves and get ready to impress everyone with your technique and this mouth-watering Jalapeño Cheddar Bread!
