What should I serve this Jalapeno Cheese Bread with?

This bread is amazing on its own, however you can serve with cream cheese or butter. It's also perfect with chilli, soup or salads!

Can I use instant yeast?

Yes! There is no need to activate or bloom instant yeast in warm water. Just combine all of the bread ingredients into the bowl of your stand mixer and proceed with the recipe. Just make sure your water is warm though.

I don’t have a stand mixer. Can I make this by hand?

Yes you can! Knead the dough by hand for up to 20 minutes. It can get quite sticky, but refrain from adding too much flour. I like to knead the dough with oiled hands and use a plastic bench scraper to help move the dough around. Don’t forget to perform the window pane test to know that it has been properly kneaded.

How do you know when your dough is done proofing?

Proofing refers to the final rise right before baking the bread. Perform a “ poke ” test! Gently press your pointer finger into the dough and if it springs back slowly and leaves a slight indentation, then it’s ready for the oven. If the dough bounces back immediately, then it needs more time.

Jalapeño Cheddar Bread

Description

Delicious Jalapeño Cheddar Twist Bread featuring a layer of salted garlic butter and swirls of extra-sharp cheddar cheese and fresh jalapeños!

Ingredients

Scale

For the Bread

1/2 Cup (113g) Warm Water
2 Teaspoons (6g) Dry Active Yeast
1 Tablespoon (12g) White Sugar
2 Tablespoons + 1 Teaspoon Extra Virgin Olive Oil
1 Whole Large Egg
2 ¼ Cups (270 g) Bread Flour
1 Teaspoon Salt

For the Filling

4 Tablespoons Salted Butter, *see note below
2 to 3 Large Cloves of Garlic, finely grated or minced
8 Ounces (226g) Extra Sharp Cheddar Cheese, shredded
2 to 3 Fresh Jalapeño, sliced

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Instructions

Make your dough. In a small bowl, combine warm water (105ºF/41ºC), 1 tablespoon of sugar and active dry yeast. Allow to “bloom” for about 8 to 10 minutes. The yeast mixture should be frothy. **See note below for instant yeast.
In the bowl of your stand mixer, add yeast mixture, egg, olive oil, salt and bread flour. With a spoon or spatula, mix the ingredients together until a rough ball of dough forms (will be shaggy).
Fit your stand mixer with a hook attachment and knead the dough on medium speed for about 15 minutes. The dough should be elastic and is ready when it passes the window pane test (***see note below).
Coat your hands with oil and lift the dough out of the bowl and form it into a ball. Then oil your bowl (I use the same one) and place the ball of dough back in. Cover with plastic wrap and allow to rise in a warm place for 1 hour or until it doubles in size.
Meanwhile, use this time to prep the filling. In a small bowl, combine softened butter and grated garlic and set on the counter until needed. Then shred your cheese and cut the jalapeños into thin slices and set in the fridge until needed.
After the dough has doubled in size, gently punch it down to release gas bubbles. Transfer onto a work surface. With a rolling pin, roughly roll it into a 12×18 inch (31×46 cm) rectangle.
Brush an even layer of the garlic butter on top of the dough, followed by an even layer of shredded cheese and sliced jalapeños.
Shape your bread. Tightly roll the dough lengthwise, into a log. With a sharp knife or bench scraper, cut the log into 2 pieces right down the middle. Turn the dough pieces on its back to expose the layers upright. Then place 1 piece of dough on top of the other on a slight diagonal. Finally, tightly twist the pieces together into a “rope.” Starting at the top, coil the rope until it forms into a round loaf. Tuck the end underneath the loaf. Don’t worry, it doesn’t have to perfect!
Transfer the loaf to a greased cast iron pan (mine was 9in/23cm) or a baking sheet lined with parchment paper. Allow to proof for 25 to 30 minutes.
With 10 minutes left to proof, set a rack in the center of the oven and set it to 350ºF (176ºC).
Brush the loaf with olive oil, melted butter or milk. Bake for 27 to 30 minutes or until golden brown. Serve warm and enjoy!

Notes

*Salted Butter – If you are using unsalted butter, add 1/2 teaspoon (or to taste) of sea salt to the garlic butter mixture.

** Instant Yeast – Combine instant yeast with all the dough ingredients into the bowl of your stand mixer and proceed to step 2. Just make sure the salt and yeast are not touching and that your water is warm.

***Window Pane Test – Take a small (2 tbsp) ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes.

Prep Time: 25 Minutes
Rise/Proofing: 1 Hour + 30 Minutes
Cook Time: 30 Minutes