Cheddar Jalapeño Bread (non sourdough version) 🧀🌶️
Cheddar jalapeño bread (non sourdough version, but a scale is still strongly suggested for amazing results)
Ingredients:
390 mL warm water
1 teaspoon (5g) honey, sugar, or agave
1 tablespoon (15g) of olive oil (I prefer extra virgin!)
1.5 teaspoons (6g) instant yeast (I usually use active dry)
500g white bread flour (this is about 4 cups!)
2 teaspoons (10g) salt
1 heaping cup of chopped up cheddar cheese (we tend to add more because we love cheese 😋)
1 cup of diced jalapeño (we use fresh!)
Instructions:
-Mix dough with all ingredients minus cheese and jalapeños (easier if you do it in a stand mixer!)
-Wait 15 minutes
-First step of stretch and folds with half of the cheese and half of the jalapeños added in
-Wait 15 minutes and do second half of stretch and folds with the remaining cheese and jalapeños
-Cover and proof for 1.5 hours at room temp (I usually cover with a tea towel in a glass bowl or the stand mixer bowl on the stove under the stove light)
-Preheat oven at 480F (I do this after the 1.5 hour proof)
-Place Dutch oven with lid on inside oven during preheating process to pre warm!
-After 1.5 hour proof, shape loaf, and allow to rest for 30 minutes covered again
-Score loaf, place into preheated Dutch oven (on top of wax/parchment paper for easy removal) for 45 minutes
-Let cool completely before cutting into it to finish the baking process! 🍞🍞
Making cheddar jalapeño bread at home without using sourdough can be a rewarding baking experience, especially when using straightforward ingredients and methods. Starting with warm water and a little honey or sugar helps activate the yeast, ensuring the dough rises properly to create a soft, airy texture. Incorporating olive oil enriches the dough, giving the bread a tender crumb and enhancing its flavor. Cheddar cheese and fresh jalapeños are the stars of this bread, delivering a fantastic cheesy and spicy combination that has become popular in many modern baking recipes. To maximize the distribution of flavors, adding cheese and jalapeños in two stages during the stretch and fold process helps incorporate these ingredients evenly throughout the dough. Using a stand mixer can simplify mixing and kneading, but this recipe also works well when kneaded by hand for those who prefer a more hands-on approach. Proofing the dough covered at room temperature for 1.5 hours allows the yeast to ferment and develop the bread's structure and flavor. Preheating a Dutch oven before baking creates a steamy environment inside, which is essential for a beautiful crust with a nice oven spring—the bread will develop a golden-brown exterior while remaining soft inside. Scoring the bread before baking not only adds an aesthetic touch but also helps control how the bread expands during baking. Allowing the bread to cool fully before slicing ensures the interior finishes cooking and sets properly, preventing a gummy texture. This cheddar jalapeño bread is versatile—it pairs wonderfully with soups, salads, or grilled meats, or can be enjoyed on its own as a savory snack. If you want to customize this recipe, consider substituting different types of cheese, such as pepper jack for extra heat or smoked cheddar for a deeper flavor. Additionally, roasting the jalapeños before adding them to the dough can add a smoky dimension. Overall, this non-sourdough cheddar jalapeño bread is an accessible recipe for beginner and experienced bakers alike looking to create a bold and cheesy loaf that’s perfect for sharing or savoring on its own.
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