Jalapeño-Cheddar Bread is Spicy Cheesy Perfection

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.

Add 318 grams of all-purpose flour to the bowl.

Add 318 grams of durum flour to the bowl.

Add 40 grams of cornmeal to the bowl.

Add 7 grams of instant yeast to the bowl.

Add 14 grams of salt to the bowl.

Add 34 grams of sugar to the bowl.

Add 60 grams of soft butter to the bowl.

Add 406 grams of warm water to the bowl.

Mix the ingredients in a KitchenAid mixer starting slowly and then increasing to medium speed (about speed four) for 6 to 8 minutes until the dough cleans the sides of the bowl.

Add grated and cubed cheddar cheese to the dough.

Add pickled jalapeños to the dough.

Mix for another 10 to 15 seconds to incorporate the cheese and jalapeños.

Knead the dough briefly on the bench if necessary, then return it to the bowl for bulk rise.

Cover the bowl and let the dough rise in a warm place for 45 minutes.

Perform a bowl fold by stretching and pressing the dough to the center, working around the bowl until tension is formed.

Let the dough rise for another 45 minutes.

Lightly flour the surface and turn the dough out of the bowl.

Divide the dough into two pieces: one piece about 800 grams and the other about 600 grams.

Divide the 600 gram piece into eight equal pieces (about 75 grams each).

Pre-shape the eight pieces by stretching and pressing the outside to the center, then set aside to relax.

Shape the 800 gram piece into a loaf by patting it to remove gas bubbles and rolling it into a shape that fits a Pullman pan.

Press the seal of the loaf and tension it as you roll it down to fit in the pan.

Coat the outside of the loaf with cornmeal for added crunch and visual appeal.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens