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. 1. Mix the flour, salt, and yeast, then add the water and mix to a shaggy dough.
2. 2. Knead 8–10 min until smooth and elastic; it should be soft and slightly tacky.
3. 3. 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.
4. 4. Bulk-rise until doubled, ~1–1.5 h.
5. 5. Shape into a boule or loaf, tucking any exposed cheese in so it doesn't burn.
6. 6. Proof until puffy, ~45 min.
7. 7. Bake at 400°F / 200°C until deep golden and 200–205°F internal, ~35–40 min.
8. 8. Cool before slicing.