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Savory Cheddar Jalapeño Bread

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A quick and easy savory bread featuring sharp cheddar and jalapeños, with a crispy crust and melty cheesy pockets. Perfect for casual gatherings or a comforting snack.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour
  • 2 ¼ teaspoons instant yeast (one packet)
  • 1 tablespoon sugar
  • 1 ½ teaspoons salt
  • 1 ½ cups (360ml) warm water (about 110°F/43°C)
  • 2 tablespoons olive oil
  • 1 ½ cups shredded sharp cheddar cheese (about 170g)
  • 2 medium jalapeños, seeded and finely chopped
  • ½ teaspoon garlic powder (optional)

Instructions

  1. Activate the yeast: In a large mixing bowl, combine 1 ½ cups warm water, 1 tablespoon sugar, and 2 ¼ teaspoons instant yeast. Stir gently and let sit for 5 minutes until frothy.
  2. Mix dry ingredients: Whisk together 4 cups all-purpose flour and 1 ½ teaspoons salt in a separate bowl. Add garlic powder if using.
  3. Combine dough: Once yeast mixture is bubbly, add 2 tablespoons olive oil. Gradually add flour mixture, stirring until a shaggy dough forms.
  4. Add cheddar and jalapeños: Fold in shredded sharp cheddar and chopped jalapeños. Dough will be sticky; add a bit more flour if too wet.
  5. Knead the dough: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
  6. First rise: Shape dough into a ball, place in lightly oiled bowl, cover with damp towel or plastic wrap, and let rise in a warm spot for about 1 hour until doubled in size.
  7. Shape the loaf: Punch down dough, shape into round or oval loaf, transfer to parchment-lined baking sheet or greased loaf pan, cover, and let rise for 30-45 minutes until puffy.
  8. Preheat oven to 425°F (220°C). Place an empty metal pan on the bottom rack to create steam.
  9. Score the bread: Make shallow slashes on top of the loaf with a sharp knife.
  10. Bake with steam: Place bread on middle rack, pour 1 cup hot water into the pan on bottom rack to create steam, close oven door quickly, and bake for 25-30 minutes until crust is deep golden and crisp.
  11. Cool down: Transfer bread to a cooling rack and let cool completely (at least 1 hour) before slicing.

Notes

Use steam in the oven by adding hot water to a pan on the bottom rack to achieve a crispy crust. Let bread cool completely before slicing to avoid gummy texture. For softer crust after cooling, wrap bread in foil. Remove jalapeño seeds for milder heat. Can substitute bread flour for chewier texture or use dairy-free cheese and oil for vegan version.

Nutrition

Keywords: cheddar bread, jalapeño bread, savory bread, crispy crust bread, homemade bread, easy bread recipe

Find it online: https://blingbite.com/savory-cheddar-jalape-n-o-bread-recipe-easy-crispy-crust-to-try/