Cheddar Jalapeño Bread

Ingredients for servings

  • 3 cups bread flour

  • 0.25 tsp instant yeast

  • 1.5 tsp fine grain sea salt

  • 15 g distilled white vinegar

  • 85 g beer pilsner works well

  • 198 g water

  • 1 cup diced extra sharp cheddar cheese

  • 0.3333 cup(s) finely chopped jalapeño (including ribs and seeds)

  • for toppings

  • 3 tablespoons shredded extra sharp cheddar cheese

  • 1 tbsp sliced jalapeños


  • Combine flour, yeast and salt. Pour vinegar, beer and water over the dry ingredients, then, using a fork, mix thoroughly until a shaggy dough forms. Cover the bowl tightly with plastic wrap, and let sit at room temperature for 18 - 24 hours. The dough should double in size.

  • Scrape the dough onto a lightly floured work surface and sprinkle with a little extra flour. Using your hands, gently pat the dough into a rectangle.

  • Sprinkle with flour as needed if the dough is sticking. Distribute 1/2 of the diced cheddar and jalapeño over the surface of the dough. Gently fold the dough over itself like folding a letter. Turn 90 degrees, gently pat to a rectangle, distribute remaining cheddar and jalapeño, and fold again.

  • Shape the dough into a ball by pulling edges into middle. Place dough in the center of a large sheet of parchment paper, then lift and lower into a cast-iron dutch oven. Cover loosely with plastic wrap, and let rise for 2 hours.

  • Set an oven rack to the middle position. Uncover the dough, sprinkle the surface with a little flour, and using a sharp knife, make 2 slits across the top of the dough in an X shape about 1/2-inch deep.

  • Cover the pot with its lid, and place in the cold oven. Heat the oven to 210°C, and when this temperature has been reached, let cook for 30 minutes.

  • After the 30 minutes have elapsed, carefully remove the lid, sprinkle the toppings evenly over the loaf and continue to bake until the loaf is a deep brown (about 30 minutes longer).

  • Using the parchment overhang, carefully remove the bread from pot, then transfer to a wire rack and let cool completely (about 2 hours).

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