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This cheddar jalapeño bread brings together spicy fresh peppers and rich sharp cheddar in a loaf that'll make you forget about store-bought stuff. I've tweaked this dozens of times till I got it just right, and now it's what I whip up when friends come over and I want them to think I'm fancy without sweating in the kitchen all day.
I first threw this bread together during a blizzard weekend when we couldn't leave the house and had to use whatever was in our cupboards. The smell was amazing and my family finished the entire thing in one sitting. They ask for it at every family get-together now.
What You'll Need
- All-purpose flour: Gives the bread its shape and chewy bite. Grab unbleached if you can for better taste.
- Salt or sea salt: Brings out all the flavors and helps the gluten. Sea salt works best in my opinion.
- Active dry yeast: Makes everything puff up. Double-check yours isn't old or the bread won't rise.
- Sharp cheddar cheese, shredded: Creates yummy melty spots throughout. Skip the pre-shredded stuff and grate it yourself.
- Jalapeños, seeds removed and diced: Brings just enough kick without burning your mouth. Add more or less based on how spicy you like things.
- Warm water: Wakes up the yeast. It should feel warm on your wrist but not hot enough to hurt.
How To Make It
- Mix it all together:
- Dump the flour, salt, yeast, cheese and jalapeños in a big bowl and stir them up. Pour in the warm water and mix until you get a sticky blob. Don't worry if it seems wetter than normal bread dough, that's what makes those awesome air pockets.
- Let it sit forever:
- Cover your bowl with plastic wrap and find a cozy spot in your kitchen for 8-18 hours. The dough will get bigger, flatten a bit on top, and start forming bubbles. This long wait is what makes it taste so good. I usually make it before bedtime so it's ready the next day.
- Get things hot:
- Turn your oven to 450°F. After it's heated up, stick your Dutch oven with its lid inside for 30 minutes. This gets it super hot which makes the crust amazing.
- Form your loaf:
- Push down on the puffy dough to get the air out. Throw lots of flour on some parchment paper and dump the dough onto it. Use floured hands to shape it into a ball. Work fast because it's sticky stuff. Sprinkle flour on top, cover with plastic, and let it hang out for 30 minutes.
- Bake it up:
- Carefully take out the crazy-hot Dutch oven. Drop in the dough with the parchment paper, put the lid on, and bake for 45 minutes. The lid traps steam which makes the crust awesome. Take the lid off and bake another 10-15 minutes until it's golden brown. Let it cool a bit before cutting or you'll squish the inside.
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The jalapeños really make this bread special. Taking out the seeds gives just enough heat without drowning out the cheese flavor. My kid swore she hated spicy food until she tried this, and now she wants it in her lunchbox all the time.
Prep In Advance
This dough actually gets better with a long rise, so it's perfect for planning ahead. Mix everything up before bed and bake it tomorrow. You can let it rise for up to 18 hours, which makes the flavor even better through slow bubbling. If your plans change, stick the dough in the fridge after the first rise for up to 3 days. This slows everything down and makes the bread taste even more complex.
Other Ways To Make It
You can switch things up easily with this bread. If spicy isn't your thing, try roasted red peppers instead of jalapeños. Want something more indulgent? Throw in 1/2 cup of cooked bacon pieces. For a Mediterranean twist, swap out the jalapeños and cheddar for sun-dried tomatoes and feta. Need something sweet? Add 2 tablespoons of honey to the dough and sprinkle cinnamon sugar on top before baking.
What To Eat With It
This bread goes great with so many foods. Serve warm chunks with chili or thick soups where the spicy cheese flavor works with the hearty broth. It makes killer grilled cheese sandwiches or fancy toast bites for parties. For breakfast, toast a slice and put a fried egg on it. The bread stays good on your counter for 2-3 days but tastes best if you eat it within a day after baking.
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This bread brings a special kind of happiness to the table. Make it, share it, and watch everyone gobble it up in no time!
Frequently Asked Questions
- → Is pre-shredded cheese okay to use?
You can use it, but freshly shredded cheese melts better and tastes richer. Store-bought shredded cheese has anti-caking powder, which might change the texture slightly.
- → What if a Dutch oven isn’t available?
If you don’t have a Dutch oven, use any deep pot with a snug-fitting lid. Or, bake on a pizza stone with a separate pan of water in the oven—you'll get similar results, but the crust might differ slightly.
- → Can I skip the spice in this bread?
Definitely! To tone it down, scrape out the seeds and membranes from the jalapeños, use just one pepper, or switch to mild peppers like bell or poblano for flavor with no kick.
- → Why is the long resting time needed?
Resting times between 8-18 hours give the yeast time to slowly build flavor and improve the dough’s texture. If you wait closer to 18 hours, the flavor will be deeper and more developed.
- → How do I store what’s left of the bread?
Let the loaf cool fully first. Keep it at room temp in a paper bag or a bread box for 2-3 days. For longer storage, slice and freeze it in an airtight bag; toast slices straight from the freezer when needed.
- → Can I throw in extra ingredients?
Sure! Customize it with crispy bacon bits, caramelized onions, garlic, or other cheeses like pepper jack. Just be aware that wet or watery ingredients can affect the dough while baking.