Jalapeño Cheese Bread
This simple dough is based on one of my Five Minute A Day recipes. I am obsessed with jalapeno cheese bread! It is so easy to make and totally delicious. It's perfect for dinner or just an afternoon snack! This recipe makes an enormous loaf, worthy of a Sunday football party, but you will find directions for two smaller loaves in the Notes.
Ingredients
- 3 1/4 cups lukewarm water
- 1 tbsp yeast
- 1 tbsp salt
- 3 tbsp sugar or honey
- 6 1/2 cups (910g) King Arthur Baking Company Bread Flour*
- 12 oz shredded sharp cheddar
- 2-3 jalapeños finely chopped
Instructions
Mixing and Storing the Dough
- Mix the yeast, salt, and sugar, with the water in a 6-quart bowl or a lidded (not airtight) food container.
- Mix in the flour using a spoon, Danish dough whisk, or a stand mixer fitted with the paddle attachment.
- Cover (not airtight) and allow to rest at room temperature until the dough rises, approximately 2 hours. The dough can be used immediately after the rise, though it is easier to handle when chilled, because it won't be as sticky. To chill: After the initial 2 hour rise, refrigerate the container of dough and use over the next 48 hours. Or freeze in 1-pound packets for up to 2 weeks.
To Shape & Bake
- Prepare the Long Emile Henry Bread Baker by lightly coating with butter and flour. (The dough can also be divided and baked in two 4 1/2 x 8 1/2-inch loaf pans).
- On a well-floured surface, roll the dough, using your hands and a rolling pin, to a 1/4-inch-thick rectangle. Spread the grated cheese and jalapeños over the surface of the dough.
- Roll the dough into a log, starting at the short end.
- Using a Bread Knife or Kitchen Scissors, cut the log into 4 equal pieces.
- Set the pieces, cut side up, in the prepared bread baker. (If you are baking in smaller loaf pans, place two pieces into each of the prepared pans.)
- Cover the bread baker with the lid (or plastic wrap) and let rest for 1 1/2 to 2 hours - until you press the dough and it leaves a slight indent.**
- Preheat the oven to 450°F and place the rack in the middle of the oven.
- Bake for about 50 minutes with the lid on (about 40 minutes for the smaller loaf pans) or reads 205°F on an instant read thermometer. Remove the lid and bake for an additional 10 minutes. The lid may stick to the cheese a tiny bit, but with a gentle shake, it comes loose.
- Cool slightly in the pan and then turn the loaf out onto a cooling rack to cool completely before slicing.
Video
Notes
*If you use a brand of flour that has less protein than King Arthur bread flour, you may need to decrease the water by about 1/4 cup.
**Refrigerator Rise: You can set these up the night before and let them rest overnight in the refrigerator. In the morning take them out and let them sit on the counter for about 45 minutes to an hour.