This Jalapeño Cheddar Sourdough Bread is a masterpiece of flavor and texture, where the tangy depth of the sourdough meets the spicy kick of fresh jalapeños and the rich, gooey goodness of sharp cheddar cheese. As the bread bakes, the cheese melts into delicious pockets, while the jalapeños infuse the loaf with a lively warmth that perfectly complements the tangy sourdough base. The crust turns a beautiful golden brown, and each slice boasts a hearty, flavorful bite that makes this bread ideal for sandwiches, toast, or simply enjoyed with a pat of butter. This recipe is not just about baking bread; it’s about creating an experience that warms the soul and excites the taste buds.
Ingredients:
- 1 cup (240 ml) sourdough starter (active and bubbly)
- 1 cup (240 ml) warm water
- 3 1/2 cups (440 g) bread flour
- 1 tablespoon (15 g) sugar
- 2 teaspoons (10 g) salt
- 1 tablespoon (10 g) instant yeast
- 1 cup (115 g) shredded sharp cheddar cheese
- 1/2 cup (80 g) finely chopped fresh jalapeños (seeds removed for less heat)
- 2 tablespoons (30 g) unsalted butter, melted
- 1 egg (for egg wash, optional)
Instructions:
- Prepare the Dough:
- In a large bowl, combine the sourdough starter and warm water. Mix well.
- In a separate bowl, whisk together the bread flour, sugar, salt, and instant yeast.
- Gradually add the dry ingredients to the wet ingredients, stirring until a rough dough forms.
- Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- Incorporate Cheese and Jalapeños:
- Gently knead in the shredded cheddar cheese and chopped jalapeños until evenly distributed throughout the dough.
- First Rise:
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Shape the Loaf:
- Once the dough has risen, punch it down to release the air.
- Turn the dough out onto a floured surface and shape it into a loaf. Place it into a greased 9×5 inch (23×13 cm) loaf pan or shape it into a round loaf and place it on a parchment-lined baking sheet.
- Second Rise:
- Cover the dough loosely with plastic wrap or a damp cloth and let it rise again for about 30-45 minutes, or until it has doubled in size.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare for Baking:
- If desired, brush the top of the loaf with a beaten egg for a shiny, golden crust.
- Bake the Bread:
- Bake in the preheated oven for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. The internal temperature should be around 190°F (88°C).
- Cool the Bread:
- Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
