Jalapeño Cheddar Bread
Delicious Jalapeño Cheddar Twist Bread featuring a layer of salted garlic butter and swirls of extra-sharp cheddar cheese and fresh jalapeños!
INGREDIENTS
For the Bread
- ½ Cup (113g) Warm Water
- 1 Tablespoon White Sugar
- 2 Teaspoons (6g) Active Dry Yeast
- 2 ¼ Cups (270g) Bread Flour
- 1 Tablespoons + 1 Teaspoon Extra Virgin Olive Oil
- 1 Whole Large Egg
- 1 Teaspoon Fine Sea Salt
For the Filling
- ¼ Cup (56g) 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
Instructions
- Bloom Yeast - 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.½ Cup (113g) Warm Water1 Tablespoon White Sugar2 Teaspoons (6g) Active Dry Yeast
- Combine Dough Ingredients - In the bowl of your stand mixer, add bread flour, yeast mixture, olive oil, egg and salt. With a spoon or spatula, mix the ingredients together until a rough ball of dough forms (will be shaggy).1 Teaspoon Fine Sea Salt1 Tablespoons + 1 Teaspoon Extra Virgin Olive Oil1 Whole Large Egg1 Teaspoon Fine Sea Salt
- Knead Dough - 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).
- Double in Size - 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.
- Prep Filling - Meanwhile, 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.¼ Cup (56g) Salted Butter2 to 3 Large Cloves of Garlic8 Ounces (226g) Extra Sharp Cheddar Cheese2 to 3 Fresh Jalapeño
- Roll - 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 12x18 inch (31x46 cm) rectangle.
- Fill Dough - 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 - 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!
- Proof - 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.
- Bake - With 10 minutes left to proof, position 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 ½ teaspoon (or to taste) 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.
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