Cheddar Jalapeño Loaf Recipe
This Cheddar Jalapeño Loaf combines the sharpness of cheddar cheese with the spicy kick of jalapeños, creating a deliciously savory bread perfect for any occasion or competition.
Equipment
- Mixing bowls
- Measuring cups and spoons
- loaf pan
- – Oven
- Cooling rack
Ingredients
- 500 g 4 cups bread flour
- 240 ml 1 cup warm water
- 240 ml 1 cup warm milk
- 60 ml 1/4 cup honey
- 7 g 1 packet or 2 1/4 tsp active dry yeast
- 60 ml 1/4 cup vegetable oil
- 10 g 2 tsp salt
- 150 g 1 1/2 cups shredded cheddar cheese
- 2-3 jalapeños diced
Instructions
- Prepare Yeast Mixture: In a bowl, mix warm water and honey. Add the yeast and let it sit for 5-10 minutes until frothy.
- Combine Ingredients: In a large mixing bowl, combine bread flour and salt. Make a well in the center and pour in the yeast mixture, warm milk, and vegetable oil. Mix until a dough forms.
- Add Cheese and Jalapeños: Knead in the shredded cheddar cheese and diced jalapeños until evenly distributed.
- Knead: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- Shape: Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
- Second Rise: Cover the loaf and let it rise for another 30-45 minutes until doubled.
- Bake: Preheat your oven to 180°C (350°F). Bake the bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- Cool: Remove from the pan and let it cool completely on a wire rack before slicing.a356d8e3479d82d542cef6b10ab3b62a-us21
Notes
Tips, and Tricks for Cheddar Jalapeño Loaf:
Cheese and Jalapeños: To ensure even distribution of the cheese and jalapeños, add them gradually while kneading.
Yeast Activation: As with any yeast bread, use warm water and milk (37-43°C or 100-110°F) to properly activate the yeast.
Kneading: The dough should be kneaded until smooth and elastic, which helps to develop the gluten and give the bread a good texture.
First Rise: Place the dough in a warm, draft-free area for the first rise. Covering the bowl with a damp cloth helps prevent the dough from drying out.
Shaping: When shaping the dough into a loaf, ensure it’s evenly distributed in the loaf pan to avoid uneven baking.
Second Rise: Keep an eye on the dough during the second rise to avoid overproofing, which can cause the bread to collapse.
Baking: For an extra cheesy crust, sprinkle some additional shredded cheddar on top of the loaf before baking.
Cooling: Let the loaf cool completely on a wire rack before slicing to allow the flavors to meld and the structure to set.
We can’t wait to see your creations and celebrate your successes together. Let’s make this August a month of award-winning bread baking!
Cheese and Jalapeños: To ensure even distribution of the cheese and jalapeños, add them gradually while kneading.
Yeast Activation: As with any yeast bread, use warm water and milk (37-43°C or 100-110°F) to properly activate the yeast.
Kneading: The dough should be kneaded until smooth and elastic, which helps to develop the gluten and give the bread a good texture.
First Rise: Place the dough in a warm, draft-free area for the first rise. Covering the bowl with a damp cloth helps prevent the dough from drying out.
Shaping: When shaping the dough into a loaf, ensure it’s evenly distributed in the loaf pan to avoid uneven baking.
Second Rise: Keep an eye on the dough during the second rise to avoid overproofing, which can cause the bread to collapse.
Baking: For an extra cheesy crust, sprinkle some additional shredded cheddar on top of the loaf before baking.
Cooling: Let the loaf cool completely on a wire rack before slicing to allow the flavors to meld and the structure to set.
We can’t wait to see your creations and celebrate your successes together. Let’s make this August a month of award-winning bread baking!
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