Jalapeño Cheddar Sourdough Bread Recipe
You will love this sourdough bread loaded with melty cheese and spicy jalapeños! It has a chewy, golden brown crust and a soft interior that can't be beat.
Equipment
Ingredients
- 1 cup active sourdough starter
- 1 cup warm water (or milk)
- 1 large egg
- 1 Tbsp olive oil (optional)
- 2 ½ tsp salt
- 4 cups bread flour more or less
- 6 ounces cheddar cheese, cubed (about 1 1/2 cups)
- 2 fresh jalapeños, diced (about 1/2 cup)
Instructions
- Combine the active starter, water, egg, oil, salt, and about a cup and a half of the flour in a stand mixer. Beat on low speed until smooth.
- Add enough additional flour to make a soft dough. Mix for 5-10 minutes or until stretchy. (You should be able to pull the dough apart until it is so thin you can almost see through it.)
- Add the cheddar and jalapeño peppers. Pulse a few times, then dump out onto a counter. Knead a few times until the cheese and peppers are evenly distributed.
- Transfer the dough to a large bowl sprayed with cooking spray. Cover the bowl with a lid or plastic wrap and place in the refrigerator overnight (12-18 hours).
- The next day, spray your counter with cooking spray. Dump out the dough and form it into a tight ball, pressing out any air bubbles.
- Place the dough ball on a piece of parchment paper and transfer to a 4-quart Dutch oven. Cover and let rise for 6-8 hours in a warm place until doubled.
- Preheat your oven to 425°. Cut slits on top of the dough with a bread lam or razor blade . If desired, sprinkle a little bit of grated cheddar on top.
- Bake the bread covered at 425° for 40-45 minutes. Remove the lid and bake for another 10-20 minutes or until the crust is browned and the internal temperature is at least 195°.
- Carefully remove the loaf to a wire rack. Remove the parchment paper and let cool completely.
Notes
- Don't have a stand mixer? You can use the stretch-and-fold method I use for my overnight sourdough bread.
- If you prefer, you can divide the dough in half and bake it in 2 loaf pans. Decrease the baking temperature to 350° and bake for 45-50 minutes.
- Instead of letting the dough ferment in the fridge overnight, you can let it sit at room temperature for 3-4 hours, then form the loaf and proceed as directed.
- Bread can be stored at room temperature for up to a week in a plastic bag or airtight container.
Nutrition
Serving: 1sliceCalories: 245kcalCarbohydrates: 35gProtein: 9gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 28mgSodium: 616mgPotassium: 58mgFiber: 1gSugar: 1gVitamin A: 163IUVitamin C: 1mgCalcium: 109mgIron: 0.5mg
Tried this recipe?Let us know how it was!