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Cheddar Jalapeño Bread
A homemade yeasted bread, featuring a crusty exterior and chewy interior, loaded with sharp cheddar cheese and plenty of diced jalapeños.
👥 1 Servings⏱️ Prep & Cook: 3h👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●spatula
- ●wooden spoon
- ●dutch oven
- ●oven
- ●pot
📝 Preparation Steps
1
Using a wooden spoon or rubber spatula, mix 4 cups (500 g) all-purpose flour, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, one ¼-oz. envelope instant yeast (about 2¼ tsp.), and 1¾ cups warm water in a large bowl just until flour is hydrated and a very shaggy dough forms, about ⏱️ 1 minute. Cover bowl with plastic wrap and let mixture sit at room temperature ⏱️ 15 minutes.
(500 g) all-purpose flour, plus more for dusting4 cups. Diamond Crystal or 1¾ tsp. Morton kosher salt1 Tbsp
2
Set a small bowl of room-temperature water on work surface for easy reaching. Uncover dough and, using a damp hand, stretch one side of dough up and over to meet opposite side; turn bowl 90°. Repeat process 3 more times, turning bowl after each fold. (This constitutes 1 full fold.) If dough doesn’t always stretch to meet opposite side, just aim for the middle. Re-moisten your hands and shake off excess water any time dough begins to feel sticky. Cover dough and let sit ⏱️ 30 minutes (set a timer). Repeat folding process to make 1 full fold every ⏱️ 30 minutes, for a total of 3 more full folds, ⏱️ 1 hour and ⏱️ 30 minutes total. By the last full fold, the dough should be significantly smoother and tighter.
3
Add about half of 4 jalapeños, halved lengthwise, cut into ½" pieces, and one 8-oz. block sharp orange cheddar, cut into ½" cubes, to dough, pressing pieces in, then stretch dough over itself to evenly distribute throughout. Repeat with remaining jalapeños and cheddar. (You don’t need to be precise; some pieces will fall out.)
(500 g) all-purpose flour, plus more for dusting4 cupsjalapeños, halved lengthwise, cut into ½" pieces48-oz. block sharp orange cheddar, cut into ½" cubes1
4
Transfer dough to a generously floured surface, dust with flour, and shape into a tight round ball by cupping dough with your hands and pulling it toward you. (There should not be a ton of pieces of jalapeño or cheddar popping out; try to keep them inside as much as possible.) Dust dough with more flour. Dust a kitchen towel with flour and place in a high-sided bowl to line. Place dough, smooth side down (seam side up), on top of towel in bowl. Tightly cover bowl with plastic wrap. Let dough sit in a warm, dry spot until puffy, about ⏱️ 45 minutes.
5
Place a rack in middle of oven and set a large Dutch oven with a lid in center of rack. Preheat to 450°.
6
Place a 12x12" sheet of parchment paper on surface. Cut a 2" slit in each corner, cutting toward the center (this should create a sling of sorts); place on a large plate. Set parchment-lined plate upside down over bowl and very carefully turn bowl and plate over in one motion to tip dough out gently onto center of parchment (try your best not to deflate or ruin its shape). Working very quickly and using a pair of sharp scissors lightly coated in vegetable oil, cut an X in center of dough. Using parchment paper, very carefully lower dough on parchment into center of Dutch oven. Cover pot and bake bread ⏱️ 35 minutes.
(500 g) all-purpose flour, plus more for dusting4 cupsVegetable oil (for scissors)
7
Remove lid from pot and reduce oven temperature to 375°. Continue to bake bread until crust is deeply browned, 60–⏱️ 90 minutes more. Carefully turn loaf out onto a wire rack and let cool before slicing (about ⏱️ 2 hours).
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