This jalapeno cheddar bread recipe received a perfect rating on the Epicurious website. I had to try this recipe out because this recipe has a perfect score with no negative reviews. I saw this bread recipe as a challenge and the challenge was accepted!
I am pleased to say that it’s just as great as they say it is. This is probably one of my all-time favorite bread recipes and will forever be in my recipe log. This recipe requires you to have a kitchen aid stand mixer with the paddle attachment to use as the recipe intended.
Jalapeno Cheddar Bread
The best damn Jalapeño Cheddar Loaf Recipe I Have Ever Had
Credit to The Epicurious website
- 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
- Activate yeast by taking it and dissolving it in the warm water. Add a half teaspoon of sugar in the water to help the yeast along. Let it sit for 5 minutes. You are looking for foamy water as a sign of yeast that is active and healthy.
- Mix together the flour and salt. Add oil and yeast water to mixer bowl. Add the flour mix and begin to mix dough at low speed with the paddle attachment for about 3 minutes.
- Add jalapeno, 1 1/2 cups of the cheddar cheese and 1/2 cup of the Parmigiano-Reggiano to the dough and mix until all is combined. Make sure to scrape to bowl a couple of times.
- Take dough and place in oiled bowl and cover with a dish cloth or saran wrap and either let proof in a warm room for 2-2 1/2 hours or let it ferment in the fridge for 8-12 hours
- Butter a 9×5 inch loaf tin.
- Lightly dust hands with flour and punch down the dough. Knead then fold dough into thirds (like folding a piece of paper to fit an envelope) then pinch seam of folds.
- Quickly after pinching, place dough in loaf tin seam side down. Cover with a kitchen towel and let rise in a warm room until double its size. About 1 hour.
- While near the end of proofing, beat egg with splash of water for egg wash. Pre-heat oven to 400F.
- Brush dough loaf with egg wash then top loaf with the remaining Parmesan Romano and cheddar cheese. Bake in oven for about 50 minutes to 1 hour. You are looking for a loaf that has a hollow sound when you tap the bottom of the loaf.
- Bake for an extra 10 minutes without the loaf in the baking tin to gain a crispier crust.
- Remove from oven and let cool for about 1 1/2 hours.