Jalapeño Cheddar Sourdough Bread Recipes

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JALAPEñO CHEDDAR SOURDOUGH BREAD



Jalapeño Cheddar Sourdough Bread image

This homemade sourdough bread has cheddar cheese and sliced jalapeños folded into the dough that give it fabulous flavor! The loaf is a little spicy with pockets of melted cheese.

Provided by Amanda Paa

Categories     Sourdough

Time 11h

Number Of Ingredients 7

50 grams active sourdough starter
300 grams filtered water (at room temp)
375 grams organic bread flour
30 grams whole wheat flour
8 grams fine sea salt
100 grams cheddar cheese or gouda cheese, (cut into 1/2 inch cubes (doesn't have to be exact))
60 grams pickled jalapeños

Steps:

  • In a large bowl, mix starter and water with a fork, until starter is dispersed.
  • Add flours, mixing with a spatula first. Then with your hand until a shaggy dough is formed, just enough so that flour is not visible.
  • Sprinkle salt on top of dough. Cover bowl with a damp cloth and let sit for 40 minutes to an hour.
  • Now work the salt into the dough, as you perform your 1st set of stretch and folds. Then let rest for a half hour. Perform 2 more sets of stretch and folds, waiting the 30 minutes in between for each. In essence, you are doing a total of 3 sets of stretch and folds over the course of 1 1/2 hours.
  • After you have completed your 3rd set stretch and folds, wait another 30 minutes.
  • Now you will add the mix-ins. To do this, use a dough scraper to gently remove your dough from the bowl onto a lightly floured surface. Use your hands to gently stretch the dough out into a rectangle about 12 inches X 14 inches. Distribute the cubes of cheese and jalapeños over the inside of the dough, leaving about a 2 inch border. Gently pat the ingredients with your hands so that they stick to the dough.
  • Using lightly floured hands, gently pull one long side of the dough out, and over 1/2 of the dough. Do the same with the other long side of the dough, so both meet in the middle. Now you'll have long cylinder like log. Gently roll the dough up so it is a round shape and put dough back into bowl. This step doesn't have to be perfect, it isn't the final shaping.
  • Let the dough bulk ferment on your counter, covered with a damp cloth for about 5-6 hours if your house is around 72 degrees. It will take more time if it is cooler, or less time if it warmer.
  • When your dough is about doubled in size (a little less is okay), has a glossy top and some bubbles peaking through the top, it is ready for shaping.
  • Gently move the dough out of the bowl onto a floured work surface. Let the dough rest there for 10-15 minutes. Then, shape the dough. Once shaped, use a bench scraper to put the dough into a flour dusted, linen lined banneton (proofing basket), seam side of the dough facing up.
  • Cover with a damp cloth, and let rise for a final time, on the counter. This will take about 2 hours, if your house is around 70 degrees. OR you can put it in the refrigerator in a garbage bag, and let the final rise happen overnight. The dough can be in the refrigerator for 8-10 hours at this stage. (If you do the final rise in the fridge, score and bake straight from the fridge. This makes it easier to score and hold its shape.)
  • Preheat your oven with dutch oven inside of it, to 475 degrees F.
  • Once your dough has gone through its final rise and has risen slightly and is puffy on top, you're ready to bake. You can test to see if your dough is ready by doing gently pressing a floured thumb into the dough. If it indents and gradually releases, but still holds a finger shape, you're ready. If it indents and the dough springs right back to the surface, it still needs time to rise. Let it ferment in half hour more increments, until ready.
  • Wait until oven is preheated, then place parchment over the top of your dough and flip over, so that the seam side is now on the parchment paper and you are able to score the top of the dough. Score the dough with a bread lame, making sure to go at least 1/2 inch deep in a few spots so that dough can release gases. Otherwise your bread will not rise.
  • Place dough on parchment paper into dutch oven, and put cover on it. Bake for 20 minutes, covered at 450 degrees F. Then remove cover, turn oven down to 435 degrees F and bake for 25 more minutes, until bread is golden brown and crackly.
  • Remove from oven and place load on a cooling rack. Let cool for AT LEAST ONE HOUR before slicing. Otherwise the crumb will be squished and the texture will be gummy.

DUTCH-OVEN JALAPEñO CHEDDAR BREAD RECIPE BY TASTY



Dutch-Oven Jalapeño Cheddar Bread Recipe by Tasty image

Impress your friends with this homemade dutch-oven bread. Bread-making can be time consuming but this recipe uses active yeast to help speed up the process. And with cheddar and jalapeño involved, you know you're in for a treat.

Provided by Katie Aubin

Categories     Sides

Time 3h

Yield 8 servings

Number Of Ingredients 10

3 ½ cups bread flour, plus more for dusting
2 ½ cups shredded sharp cheddar cheese, divided
2 jalapeñoes, seeded and coarsely chopped
1 jalapeño, sliced into rings, divided
1 tablespoon kosher salt
2 cups warm water
2 ¼ teaspoons instant yeast
1 tablespoon olive oil
1 dutch oven with lid
silicone spatula, if you don't have one, you can use your slightly moistened hand

Steps:

  • In a large bowl, combine the bread flour, 2 cups (200 g) of cheddar cheese, the chopped jalapeños, and salt. Stir well.
  • In a separate large bowl, combine the warm water and yeast. Pour the flour mixture on top of the water and use a silicone spatula to stir until the dough comes together.
  • With the spatula, fold the dough around the edges of the bowl toward the center, rotating the bowl each time and folding a total of 8 times. Cover with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.
  • Using the spatula, fold the dough toward the center again 8 more times. Cover with the towel and let rest for 30 minutes.
  • Add the Dutch oven and lid to the oven, and preheat to 450˚F (230˚C) for 30 minutes.
  • Lightly flour a clean work surface and your hands. Carefully peel the dough out of the bowl and onto the floured surface. Flip over and carefully brush away excess flour. Fold the edges of the dough towards the center 8 times, then flip over the dough and transfer to a piece of parchment paper.
  • Brush the top of the dough with the olive oil, so the cheese will stick. Sprinkle the remaining ½ cup (50 g) of cheese on top. Use a sharp knife to score the bread with an "X", which will allow steam to escape. Arrange the jalapeño rings on top of the cheese.
  • Carefully remove the Dutch oven from the oven and use the parchment to lift the bread into the pot. Cover with the lid and bake for 30 minutes, then remove the lid and bake for 20 more minutes, until the bread is golden brown.
  • Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.
  • Slice the bread and serve as desired.
  • Enjoy!

Nutrition Facts : Calories 328 calories, Carbohydrate 40 grams, Fat 12 grams, Fiber 1 gram, Protein 13 grams, Sugar 0 grams

JALAPEñO-CHEDDAR SOURDOUGH BREAD



Jalapeño-Cheddar Sourdough Bread image

This savory sourdough bread with fresh jalapeño and cheddar cheese is a gooey, savory treat.

Provided by Maurizio Leo

Categories     Bread

Time P1DT1h

Number Of Ingredients 13

36g medium-protein bread flour or all-purpose flour
36g whole wheat flour
72g water
7g ripe sourdough starter
593g medium-protein bread flour or all-purpose flour
132g whole wheat flour
42g whole rye flour
210g Sharp cheddar cheese, shredded or cubed
67g Jalapeño, finely diced (1-2 large peppers)
34g Honey
558g water (water 1 + water 2)
15g salt
149g levain (from above, made in step 1 below)

Steps:

  • (9:00 p.m.)In a small bowl or jar, mix the Levain ingredients. Cover the jar and keep it at a warm temperature for 12 hours.
  • (8:30 a.m)In a medium mixing bowl, add the 593g medium-protein bread flour, 132g whole wheat flour, 42g whole rye flour, and 516g water 1 and mix until no dry bits remain. Cover the bowl and let rest for 1-hour. Wash and dice the jalapeño peppers and shred/cube the cheddar cheese. Reserve until bulk fermentation.
  • (9:00 a.m.)Add the honey, levain, and salt to the top of your dough already in the mixing bowl, and use a splash of water 2 (reserved water) to moisten. Mix the additions in thoroughly and if the dough feels like it can handle it, add the remainder of the water. Next, knead the dough for a few minutes either with the slap and fold technique or do folds in the bowl. For this dough, I did this for about 5 minutes until the dough begins to smooth out and become elastic. Transfer the dough to a container for bulk fermentation and cover.
  • (9:15 a.m. to 12:45 p.m.)This dough will need 3 sets of stretches and folds during bulk fermentation where the first set starts after 30 minutes into bulk fermentation and the subsequent sets are at 30-minute intervals. During the first set of stretches and folds, add the jalapeño and cheese as you perform each stretch and fold. After the third set of stretches and folds, let the dough rest, covered, for the remainder of bulk fermentation.
  • (12:45 p.m.)Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 30 minutes, uncovered.
  • (1:15 p.m.)Shape the dough into a round (boule) or oval (batard). Then, place the dough in proofing baskets, seam side up.
  • (1:30 p.m. to 9:00 a.m. the next day)Cover proofing baskets with reusable plastic and seal shut. Then, place both baskets into the refrigerator and proof overnight.
  • (The next day, bake at 9:00 a.m.)Preheat your oven with a baking surface or combo cooker/Dutch oven inside to 450°F (230°C).

CHEDDAR JALAPEñO BREAD



Cheddar Jalapeño Bread image

Categories     Bread     Mixer     Cheese     Dairy     Egg     Pepper     Side     Bake     Cheddar     Jalapeño     Gourmet     Sugar Conscious     Kidney Friendly

Yield Makes 1 loaf

Number Of Ingredients 11

1 teaspoon active dry yeast (less than a 1/4-ounce package)
1 3/4 cups plus 1 tablespoon warm water (105-115°F)
4 cups all-purpose flour plus additional for dusting
1 1/2 teaspoons salt
1/4 cup olive oil
3 tablespoons chopped fresh jalapeño, including seeds and ribs, plus 2 tablespoons chopped fresh jalapeño, without seeds and ribs (from 3 medium total)
5 ounces coarsely grated extra-sharp Cheddar (1 1/2 cups plus 2 tablespoons)
1 1/2 ounces finely grated Parmigiano-Reggiano (3/4 cup)
1 large egg, beaten with a pinch of salt
Special Equipment
a stand mixer fitted with paddle attachment

Steps:

  • Stir together yeast and 1 tablespoon warm water in a small bowl; let mixture stand until foamy, about 5 minutes. (If it doesn't foam, discard and start over with new yeast.)
  • Mix together flour, salt, oil, yeast mixture, and remaining 1 3/4 cups warm water in bowl of mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. Add jalapeño, 1 1/2 cups Cheddar, and 1/2 cup Parmigiano-Reggiano and mix until combined.
  • Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour. Cover bowl with a clean kitchen towel (not terry cloth) to keep a crust from forming and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 2 1/2 hours. (Alternatively,let dough rise in bowl in refrigerator 8 to 12 hours.)
  • Turn dough out onto a well-floured surface and gently form into a roughly 11- by 8-inch rectangle with floured hands.
  • Fold dough in thirds (like a letter) with floured hands (dough will be sticky), pressing along seam of each fold to seal.
  • Put dough, seam side down, in an oiled 9- by 5-inch loaf pan. Cover pan with same clean kitchen towel and let dough rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly, 1 to 1 1/4 hours.
  • Put oven rack in middle position and preheat oven to 400°F.
  • Brush loaf with egg, then sprinkle remaining 2 tablespoons Cheddar and remaining 1/4 cup Parmigiano-Reggiano down center of loaf.
  • Bake until bread is golden and sounds hollow when tapped on bottom, 50 minutes to 1 hour. Run a knife around edge of pan to loosen loaf, then remove from pan to test for doneness.
  • Return bread (not in pan) to oven and turn on its side, then bake 10 minutes more to crisp crust. Cool completely on a rack, about 1 1/2 hours.

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