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vegan jalapeno cheese artisan bread recipe
Linda

Vegan Jalapeño Cheese Artisan Bread

Elevate your bread game! This vegan jalapeno cheese artisan bread recipe delivers a flavor explosion with every bite. Discover how to make this delightful bread, perfect for those wondering 'Can I pull off a jalapeno cheddar bread without a Dutch oven?' or searching for the 'best jalapeno cheese bread recipe' to impress friends. This easy-to-follow recipe ensures a perfect balance of spice, cheese, and irresistible artisan texture, making it a homemade bread triumph.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 4 hours
Servings: 1 loaf
Course: Appetizer, Bread, Side Dish, Snack
Cuisine: American
Calories: 231
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups bread flour
  • 1.25 cups warm water around 100-110°F
  • 2.25 tsp active dry yeast
  • 1 tbsp sugar
  • 1.5 tsp salt
  • 2 tbsp olive oil
  • 0.5 cup jalapeños finely chopped, or up to 1 cup, adjust to taste
  • 1 cup shredded vegan cheddar cheese

Equipment

  • Large mixing bowl
  • Plastic Wrap or clean kitchen towel
  • Baking Sheet
  • Parchment paper
  • Sharp Knife
  • Wire Cooling Rack
  • Baking Dish for steam

Method
 

Waking Up the Yeast
  1. In a large mixing bowl, combine the warm water (around 100-110°F) and sugar. Sprinkle the yeast over the warm water and give it a gentle stir. Let it sit for about 5-10 minutes, or until it becomes foamy. This indicates the yeast is active.
Creating the Dough Foundation
  1. In a separate bowl, whisk together the bread flour and salt.
  2. Gradually add the dry ingredients to the yeast mixture, stirring with a wooden spoon or a dough whisk until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic.
Infusing the Flavor
  1. Gently fold in the chopped jalapeños and shredded vegan cheese into the dough, aiming for even distribution.
First Rise
  1. Lightly grease a large bowl with olive oil and place the dough inside, turning it to coat evenly. Cover the bowl with plastic wrap or a clean kitchen towel.
  2. Let the dough rise in a warm, draft-free place for about 1-2 hours, or until it has doubled in size.
Shaping the Loaf
  1. Gently punch down the dough to release air bubbles.
  2. Shape the dough into a rustic loaf or your desired shape.
  3. Using a sharp knife, make shallow slashes across the top of the loaf to help with even rising.
Second Rise and Baking
  1. Place the shaped loaf on a baking sheet lined with parchment paper. Cover it loosely and let it rise for another 30-45 minutes, or until it's almost doubled in size.
  2. Preheat your oven to 400°F (200°C). To create steam for a crispy crust, place a baking dish filled with water on the bottom rack of the oven.
  3. Bake the loaf for 30-35 minutes, or until it's golden brown and sounds hollow when tapped on the bottom.
Cooling and Enjoying
  1. Once baked, transfer the loaf to a wire rack to cool completely before slicing and serving. Cooling prevents sogginess.
  2. Slice into the warm, fragrant loaf and savor the symphony of flavors!

Notes

If your yeast doesn’t foam up, it might be old or inactive. For a chewier texture, use bread flour and avoid over-kneading. Rise times can vary with room temperature. Adjust jalapeño spiciness by removing seeds and membranes. Store leftover bread in an airtight container at room temperature for up to 2 days. To freeze, slice, wrap tightly in plastic wrap and aluminum foil; it keeps for up to 3 months. Reheat thawed bread in a preheated oven at 350°F (175°C) for 10-15 minutes. This bread is perfect with soups, salads, or topped with vegan spreads, and makes delicious sandwiches.