This Jalapeño Cheddar Bread Is To Die For!

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories while maintaining flavor.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: green bell peppers

Banana peppers provide a milder heat, while green bell peppers are more affordable.

Proof yeast in 12 oz of warm water with 1 teaspoon of sugar until frothy.

In a bowl, mix 3 to 3.5 cups of flour with 1 teaspoon of salt.

Combine the flour mixture with the yeast mixture to form a shaggy dough.

Knead the dough for a couple of minutes until elastic, then cover with Saran Wrap.

Let the dough proof in a warm oven for 1 to 1.5 hours until airy and doubled in size.

Turn the dough out onto a floured surface and scrape down the sides of the bowl.

Knead the dough on the board, adding more flour as needed, until it forms a nice ball.

Roll the dough out into a rectangle, about the width of the board.

Spread a layer of shredded cheddar cheese (about 1 to 1.5 cups) over the dough.

Add chopped jalapeños (seeds included) evenly over the cheese.

Roll the dough up like a cinnamon roll, stretching it as needed.

Cut the rolled dough lengthwise to expose the layers of cheese and jalapeño.

Braid the two halves of the dough together and tuck in any cheese or jalapeños that fall out.

Place the braided dough on parchment paper, ready to go into the Dutch oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens