Jalapeno Cheddar Bread


 

jalapeno cheddar bread

This might be my new favorite bread. It’s got a crispy crust, soft inside, and is cheesy with a subtle hint of jalapeno. The peppers do not make it hot/spicy by any stretch of the imagination, but it’s a great flavor combo. Ever since the day my local café stopped selling jalapeno cheddar bagels, I’ve been on a subconscious mission to fill the gaping hole left in my diet.

Jalapeno Cheddar Bread 

  • 1 tsp active dry yeast
  • 1 3/4 -2 cups water, plus 1 tablespoon warm water (105-115°F)
  • 4 cups all-purpose flour
  • 1 1/2 tsp salt
  • 1/4 cup olive oil
  • 3 Tbsp diced fresh jalapeño (2-3 jalapenos)
  • 5 oz coarsely grated extra-sharp Cheddar divided (1 1/2 cups plus 2 tablespoons)
  • 1 1/2 oz finely grated Parmesan (3/4 cup) divided
  • 1 small egg, beaten with a pinch of salt

jalapenos

In a small bowl, mix the yeast with 1 Tbsp warm water. Let it stand about 5 minutes until bubbles form.

yeast

In a machine mixer bowl, stir together the flour, salt, oil, yeast mixture, and warm water. (I added 1 ¾ water to start, but there was not enough moisture to create a dough. I added another ¼ cup, for a total of 2 cups. Your dough will need more or less water depending on the day).

add oil to flour

Mix on low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes.. Add the diced jalapeño, 1 1/2 cups Cheddar, and 1/2 cup Parmesan. Mix until combined.

cheeses

dough hook

Sprinkle flour lightly over the top of the dough, then scrape down the sides of the bowl clear down into the center. Cover the bowl with a cotton kitchen towel and let the dough rise in a warm place until doubled in size. About 2 to 2 1/2 hours. (Or let the dough rise in bowl in refrigerator for 8 to 12 hours.)

risen dough

Oil a bread pan, both insides and top, as the bread will rise over the top of the pan.

Dust a flat surface with flour, and turn out the dough. The dough will be sticky, so be sure to use enough flour. Gently form the dough into an 8 x 11 inch rectangle.

form rectangle

Fold dough in thirds (like a letter) and press along seams to seal.

fold in thirds

Put dough, seam side down, in the oiled 9- by 5-inch loaf pan. Cover the pan with the kitchen towel and let it rise in a warm place until the dough completely fills pan and rises above it slightly. About 1 to 1 1/4 hours.

second raise in pan

Put oven rack in middle position and preheat oven to 400°F.

Brush loaf with egg, then sprinkle remaining 1/4 cup Parmesan and 2 tablespoons Cheddar down center of loaf.

risen in pan

add cheese

add cheese

Bake until bread is golden and sounds hollow when tapped on bottom, 50 minutes to 1 hour. (Mine took 50 min) Run a knife around edge of pan to loosen loaf, then remove from pan to test for doneness.

baked in pan

Return bread (not in pan) to oven and turn on its side, then bake 5 minutes more per side to crisp the crust. Cool completely on a rack, about 1 1/2 hours.

jalapeno cheddar bread

jalapeno cheddar bread

 

cut loaf

sliced

Recipe from here.

 

Jalapeno Cheddar Bread
 
Author:
Recipe type: Bread
Cuisine: American
Prep time:
Cook time:
Total time:
 
With its crispy crust, soft inside, cheese and subtle hint of jalapeno, this bread is my new favorite. The jalapenos do not make it spicy by any stretch of the imagination, but it’s a great flavor combo.
Ingredients
  • 1 tsp active dry yeast
  • 1¾ -2 cups water, plus 1 tablespoon warm water (105-115°F)
  • 4 cups all-purpose flour
  • 1½ tsp salt
  • ¼ cup olive oil
  • 3 Tbsp diced fresh jalapeño (2-3 jalapenos)
  • 5 oz coarsely grated extra-sharp Cheddar (1½ cups plus 2 tablespoons)
  • 1½ oz finely grated Parmesan (3/4 cup)
  • 1 small egg, beaten with a pinch of salt
Instructions
  1. In a small bowl, mix the yeast with 1 Tbsp warm water. Let it stand about 5 minutes until bubbles form.
  2. In a machine mixer bowl, stir together the flour, salt, oil, yeast mixture, and warm water. (I added 1 ¾ water to start, but there was not enough moisture to create a dough. I added another ¼ cup, for a total of 2 cups. Your dough will need more or less water depending on the day).
  3. Mix on low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes.. Add the diced jalapeño, 1½ cups Cheddar, and ½ cup Parmesan. Mix until combined.
  4. Sprinkle flour lightly over the top of the dough, then scrape down the sides of the bowl clear down into the center. Cover the bowl with a cotton kitchen towel and let the dough rise in a warm place until doubled in size. About 2 to 2½ hours. (Or let the dough rise in bowl in refrigerator for 8 to 12 hours.)
  5. Oil a bread pan, both insides and top, as the bread will rise over the top of the pan.
  6. Dust a flat surface with flour, and turn out the dough. The dough will be sticky, so be sure to use enough flour. Gently form the dough into an 8 x 11 inch rectangle.
  7. Fold dough in thirds (like a letter) and press along seams to seal.
  8. Put dough, seam side down, in the oiled 9- by 5-inch loaf pan. Cover the pan with the kitchen towel and let it rise in a warm place until the dough completely fills pan and rises above it slightly. About 1 to 1¼ hours.
  9. Put oven rack in middle position and preheat oven to 400°F.
  10. Brush loaf with egg, then sprinkle remaining ¼ cup Parmesan and 2 tablespoons Cheddar down center of loaf.
  11. Bake until bread is golden and sounds hollow when tapped on bottom, 50 minutes to 1 hour. (Mine took 50 min) Run a knife around edge of pan to loosen loaf, then remove from pan to test for doneness.
  12. Return bread (not in pan) to oven and turn on its side, then bake 5 minutes more per side to crisp the crust.

 

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