Spicy Jalapeno Cheddar Bread
A rustic loaf loaded with sharp cheddar and fresh jalapenos, this bread is both cheesy and slightly spicy. Soft inside with a golden crust, it’s perfect for sandwiches, toasting, or serving alongside soups and salads. Easy to make, satisfying, and packed with protein and fiber, it’s a versatile addition to any meal.
Equipment
- Large mixing bowl (1)
- Small bowl (1)
- Wooden spoon (1)
- Kitchen towel or plastic wrap (1)
- Cutting board – 1
- Sharp knife (1)
- Parchment paper (1 sheet)
- Enameled Dutch oven with lid (1)
- Oven (preheated to 450°F)
Ingredients
- 2 cups warm water
- 2¼ tsp active dry yeast
- 4½ cups all-purpose flour
- 1½ tsp salt
- 3 large jalapeno peppers
- 8 oz Cabot Seriously Sharp Cheddar Cheese cut into ½-inch cubes
- ¼ cup shredded Cabot Seriously Sharp Cheddar Cheese
- Cornmeal for dusting parchment paper
Instructions
- Activate the Yeast: In a small bowl, combine 2 cups of warm water with 2¼ teaspoons of active dry yeast. Ensure the water is comfortably warm to the touch, not hot, to prevent killing the yeast. Stir gently until the yeast dissolves completely. Allow it to rest for 5 minutes. You’ll notice a slightly foamy texture forming, indicating that the yeast is active and ready for baking.
- Mix the Dry Ingredients: In a large mixing bowl, combine 4½ cups of all-purpose flour with 1½ teaspoons of salt. Stir well so that the salt is evenly distributed throughout the flour. This ensures consistent flavor and even texture in the bread.
- Combine Wet and Dry Ingredients: Pour the activated yeast mixture into the bowl with the flour and salt. Using a wooden spoon, mix until the dough begins to come together. The dough should feel slightly sticky but manageable. If it clings excessively to the sides of the bowl, add 2–3 tablespoons of flour. Conversely, if it seems too dry, sprinkle in 1 additional tablespoon of water.
- First Dough Rise: Cover the bowl loosely with a kitchen towel or plastic wrap. Place it in a warm, draft-free area and allow the dough to rise until it roughly doubles in size, about 1½ to 2 hours. This step develops flavor and texture, creating a light, airy crumb.
- Fold the Dough: Transfer the risen dough onto a floured surface. Gently pat it into a flat disc. Fold the dough into thirds, similar to folding a letter. Rotate it 90 degrees and repeat the fold. This folding technique strengthens the dough’s structure and distributes air pockets evenly, leading to a well-textured loaf.
- Second Dough Rise: Return the folded dough to the large bowl. Cover it again and allow it to rise for another 1 to 1½ hours, until it doubles in size once more. This second rise enhances both volume and flavor.
- Prepare the Jalapenos: While the dough rises, take 3 large jalapeno peppers. Slice 4–5 thin rounds from one pepper and set aside for topping later. Remove seeds and ribs from the remaining peppers, then dice the flesh into small, uniform pieces. This prevents overly spicy pockets in the bread and ensures a consistent flavor distribution.
- Incorporate Jalapenos and Cheese: On the floured surface, gently press the dough to release some air. Place the diced jalapenos and 8 oz of cubed cheddar cheese evenly on top of the dough. Fold and knead gently a few times, just enough to mix the cheese and peppers evenly without overworking the dough.
- Shape the Dough: Sprinkle a generous layer of cornmeal onto a piece of parchment paper. Shape the dough into a round ball and place it seam-side down onto the prepared parchment. This helps prevent sticking and ensures a crisp bottom crust.
- Rest Before Baking: Place the dough (still on the parchment) back into the mixing bowl and cover loosely. Let it rest for 30–40 minutes. This short rest allows the dough to relax, making it easier to handle and resulting in a better final shape.
- Preheat the Oven and Dutch Oven: While the dough rests, preheat your oven to 450°F. Place an enameled Dutch oven with its lid inside the oven as it heats. Preheating the Dutch oven ensures the bread will bake evenly and develop a crisp, golden crust.
- Score and Top the Dough: Carefully remove the Dutch oven from the oven. Transfer the dough from the mixing bowl to the preheated Dutch oven using the parchment paper. Using a sharp knife, make 4 shallow cuts in a square pattern on top of the dough, about ½ inch deep. Sprinkle the reserved jalapeno slices and ¼ cup shredded cheddar over the top. If needed, lightly brush the dough with water so the toppings stick.
- Bake Covered: Place the dough with parchment into the Dutch oven. Cover with the lid and bake for 45 minutes. The covered baking traps steam, which helps the bread expand fully while keeping it soft inside.
- Uncover and Finish Baking: After 45 minutes, remove the lid and continue baking for an additional 5–10 minutes, or until the top turns a rich golden brown. Optional check the internal temperature with an instant-read thermometer; it should read 200°F for fully baked bread.
- Cool Before Slicing: Carefully remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool completely before slicing to prevent a gummy texture inside. Once cooled, slice into 16 pieces and enjoy the spicy, cheesy loaf warm or toasted.
Notes
- Always use warm, not hot, water to activate the yeast properly.
- Handle the dough gently when folding and shaping to preserve air pockets.
- Dice jalapenos evenly and remove most seeds to control heat levels.
- Cubed cheese inside the dough creates pockets of melted cheese throughout.
- Preheating the Dutch oven ensures a crisp, golden crust.
- Lightly brush water on the dough before adding toppings to help them stick.
- Allow the bread to cool completely before slicing to avoid a gummy interior.
- Adjust jalapeno quantity to suit your preferred spice level.
- Use cornmeal on parchment to prevent sticking and add a rustic texture.
- Rest the dough between steps to improve flavor and handling.
