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Jalapeno Cheddar Sourdough Bread is the perfect combination of all my favorite things—homemade sourdough bread, spicy jalapenos, and savory chunks of cheddar. This Jalapeno Cheddar Sourdough recipe is a spin off of Paul Hollywood’s classic sourdough bread recipe, which I show you how to make here!
Paul Hollywood’s Bread
If you’re not familiar with Paul Hollywood, he is a master bread maker, and a judge on one of my favorite shows, The Great British Baking Show!
What Make’s Sourdough Unique
If you’ve never made sourdough bread before sourdough is super unique. Sourdough bread has no added yeast, it is the fermentation of the sourdough starter that produces lactobacilli and yeast that makes the bread rise but also gives sourdough it’s signature “sour” flavor.
Sourdough bread is actually easier to digest thanks to the naturally produced yeast and lactobacillus neutralize the phytic acid during the bread’s proofing process. For this recipe you’ll need to either make your own sourdough starter or you can purchase it. I always make my own, it’s really easy to make! But, if you don’t want to wait for the starter to ferment, we won’t give you a hard time for buying it.
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Assembling the Bread
After the dough’s first rise you’ll roll the dough out into a large flat piece and sprinkle the cheese and chopped jalapenos. Then you’ll roll it up into a tight swirl, like you would cinnamon rolls, and then turn the ends under. Knead the dough into a round ball for several minutes so the jalapenos and cheese disperse throughout the bread. It will feel like the bread will be exploding with jalapenos and cheese, but once the dough rises they’ll be spaced out nicely.
These are some of my favorite tools for making this recipe:
Let the bread rise again. Then preheat your oven with a pan of water in the bottom of the oven, this will create steam in the oven which will make a beautiful crust on the outside of the bread.
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- 375g/13 oz (3 cups + 2 tablespoons) bread flour, plus extra for dusting), measured correctly
- 250g/9oz sourdough starter
- 7.5g (1 teaspoon) salt
- 100-130ml/3 ½-4 fluid ounces (7-8 tablespoons) lukewarm water
- olive oil, for kneading
- 1 cup cheddar, cut into small cubes
- ⅓-2/3 cup chopped jalapenos, see notes
- ¼ cup shredded cheddar
- 5-10 jalapeno round slices
1. Combine flour, starter, and salt in a large bowl. Add seven tablespoons lukewarm water to the mixture and stir together. You should have a soft dough, if it is still dry, and an additional tablespoon of water.
2. Tip the dough onto an oiled work surface—I like to use a cutting board. Knead dough for 10-15 minutes until the dough is smooth and elastic.
3. Place the dough into an oiled bowl and cover with saran wrap. Put the bowl in a warm place and let rise for 5 hours. I like to heat my oven on to 170 degrees Fahrenheit, place my covered bowl inside, turn the oven off, and leave the dough the rise.
4. By now, your dough should have doubled in size. Punch your dough down, knocking the air out. Your dough will be very soft again, dump the dough onto your work surface and stretch it out into a large flat piece. Sprinkle cubes of cheddar and chopped jalapeno and roll dough up (like if you were making cinnamon rolls). Knead the dough for a minute, helping to disperse all the cheese and jalapenos.
5. Shape the dough into a ball and dust with flour. Place into baking dish and leave to rise uncovered for 4-8 hours.
6. After your bread’s second rise, place a pan of water on the bottom rack of the oven, and preheat to 425 degrees Fahrenheit and bake loaf for 30 minutes. Pull loaves out of the oven and top with shredded cheddar and jalapeno rounds.
7. Reduce heat to 400 degrees Fahrenheit and bake for an additional 15-20 minutes. Remove loaf from pan and cool on cooling rack.
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originally posted May 20, 2019