Melty Cheddar Jalapeño Bread

READY IN: 6hrsYIELD: 1 loaf


  • 1teaspoonactive dry yeast
  • 1 34 cups plus 1 tablespoon warm water, 105-115 degrees
  • 4cupsall-purpose flour, plus additonal for dusting
  • 1 12 teaspoonssalt
  • 14 cupolive oil
  • 3tablespoonsjalapenos, chopped, including seeds and ribs
  • 2tablespoonsjalapenos, chopped, without seeds and ribs
  • 1 12 cups plus 2 tablespoons cheddar cheese, extra-sharp, grated
  • 34 cupparmigiano-reggiano cheese, finely grated
  • 1egg, beaten with a pinch of salt

    Serving Size: 1 (215) g

    Servings Per Recipe:6

    Calories: 553.7

    Calories from Fat 204 g 37 %

    Total Fat 22.8 g 35 %

    Saturated Fat 9.3 g 46 %

    Cholesterol 67.9 mg 22 %

    Sodium 942.6 mg 39 %

    Total Carbohydrate64.9 g 21 %

    Dietary Fiber 2.6 g 10 %

    Sugars 0.7 g 2 %

    Protein 20.8 g 41 %


  • Equipment: a stand mixer fitted with paddle attachment.
  • Stir together yeast and 1 tablespoon warm water in a small bowl; let mixture stand until foamy, about 5 minutes. If it doesn’t foam, discard and start over with new yeast.
  • Mix together flour, salt, oil, yeast mixture, and remaining 1 3/4 cups warm water in bowl of mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. Add jalapeno, 1 1/2 cups cheddar, and 1/2 cup Parmigiano-Reggiano and mix until combined.
  • Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour. Cover bowl with a clean kitchen towel (not terry cloth) to keep a crust from forming and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 2 1/2 hours (Alternatively let dough rise in bowl in refrigerator 8 to 12 hours).
  • Turn dough out onto a well-floured surface and gently form into a roughly 11 by 8-inch rectangle with floured hands.
  • Fold dough in thirds (like a letter) with floured hands (dough will be sticky), pressing along seam of each fold to seal.
  • Put dough, seam side down, in an oiled 9-by 5-inch loaf pan. Cover pan with same clean kitchen towel and let dough rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly, 1 to 1 1/4 hours.
  • Put oven rack in middle position and preheat oven to 400 degrees.
  • Brush loaf with egg, then sprinkle remaining 2 tablespoons Cheddar and remaining 1/4 cup Parmigiano-Reggiano down center of loaf.
  • Bake until bread is golden and sounds hollow when tapped on bottom, 50 minutes to 1 hour. Run a knife around ege of pan to loosen loaf , then remove from pan to test for doneness.
  • Return bread (not in pan) to oven and turn on its side, then bake 10 minutes more to crisp crust. Cool completely on a rack, about 1 1/2 hours.
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