Cheddar & Jalapeño Bread. The ultimate sandwich bread.

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for baking.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

Add sugar to warm water and mix until dissolved.

Add yeast to the water and mix; set aside for 10 minutes until activated.

Dice jalapeños into approximately 6 mm pieces; divide into two batches: 40 g for the dough and 30 g for topping.

In a mixing bowl, combine the yeast mixture, softened butter, flour, salt, and chopped jalapeños.

Use a stand mixer with a dough hook to mix the ingredients until combined, scraping down the sides as needed.

Knead the dough for 10 minutes on speed two; if kneading by hand, mix in a bowl and knead for 10 minutes on a floured surface.

Grease a large bowl with approximately half a teaspoon of vegetable oil and place the dough ball in it, coating it with oil.

Cover the bowl with a shower cap and let it proof in a warm, draft-free spot for 1 hour.

After proofing, turn the dough out onto a non-floured worktop and knock back the dough to remove built-up gas.

Form the dough into a flat rectangle, then fold it back towards you, tucking in the ends to shape it into a sausage shape.

Pinch the seam together and place the dough into a greased loaf tin, pressing it down to fill the tin.

Cover the tin with a lightweight cloth and let it proof for 45 minutes in a warm spot.

Preheat the oven to 180°C (355°F) with 10 minutes left on the final proof.

After proofing, brush the top of the loaf with a beaten egg wash, being careful not to get it between the dough and the tin.

Score the top of the loaf with a razor blade and sprinkle the remaining 30 g of jalapeños on top, along with some grated cheese.

Bake the loaf in the preheated oven for 25 minutes.

After 25 minutes, increase the oven temperature to 200°C (390°F) and remove the loaf from the tin.

Brush the loaf with more egg wash and sprinkle additional jalapeños and cheese on top.

Return the loaf to the hotter oven for an additional 5 minutes to brown the crust.

Let the loaf cool on a wire rack for 15 to 20 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens