Cheddar Jalapeño Bread

savory sharp cheddar bread, jalapeños optional

Makes 1 loaf · 195 kcal per serving

Ingredients

• 500 g Bread Flour
• 350 g Water
• 10 g Salt
• 5 g Instant Yeast
• 125 g Sharp Aged Cheddar

Method

1. Mix the flour, salt, and yeast, then add the water and mix to a shaggy dough. Knead 8–10 min until smooth and elastic; it should be soft and slightly tacky. Work in the cheddar (and jalapeños, if using) toward the end of kneading so they stay in pieces; use fresh diced or drained pickled jalapeños. Bulk-rise until doubled, ~1–1.5 h. Shape into a boule or loaf, tucking any exposed cheese in so it doesn't burn. Proof until puffy, ~45 min. Bake at 400°F / 205°C until deep golden and 200–205°F internal, ~35–40 min. Cool before slicing.