Craving a cheesy explosion with a fiery kick? Look no further than this Easy Jalapeño Cheddar Sourdough Bread!
This ain’t your grandma’s sourdough bread…. This bubbly sourdough starter tangoing with melty cheddar and fiery jalapeños, all cradled in a crispy, golden crust… And it’s the perfect side to any roast or beef stew! No intimidating techniques, just simple ingredients and a touch of patience for ultimate satisfaction!
Why You’ll Fall Head Over Heels for This Jalapeño Cheddar Sourdough Bread
Jalapeño Cheddar Sourdough Bread isn’t just another bread recipe… This is a flavor fiesta! But don’t take my word for it. Here’s why you’ll love this recipe:
- 1. A Flavor Fusion Like No Other: Tangy sourdough dances with cheddar and fiery jalapeños, create a flavorful combo that’s comforting and exhilarating!
- 2. Beginner-Friendly Baking: No fancy equipment or sourdough wizardry required! This recipe is surprisingly simple, even for newbies. Just follow the easy steps, and soon you’ll be a bread-baking pro.
- 3. Endless Versatility: Toast a slice for breakfast, dip it in soup for lunch, or build a mega-sandwich for dinner.
Ditch the store-bought stuff and whip up a batch of this Jalapeño Cheddar Sourdough bread. Trust me, your taste buds (and maybe your neighbors) will thank you!
How to Make a Jalapeño Cheddar Sourdough Bread!
1. Sourdough Starter: Double-check your starter – is it bubbly and active? If not, feed it and wait till it bubbles up. You’ll need 2 cups of active bubbly starter for this recipe, so start by feeding your starter 1 cup of flour and 1 cup of water.
Mix it up: Grab your bubbly sourdough starter (fed and ready to grow!), 3 cups of fluffy flour (sifted), and warm water (bath-like, not hot). Mix in a large bowl until well combined. Sprinkle 1 ½ teaspoons of salt over the top and cover with a clean tea towel. Let it rest in a warm spot for 2 hours.
2. Stretch & Fold Shuffle: It might look messy, but that’s just its personality shining through. Wet your hands (like washing before lunch) and grab one side. Fold it over the other, like giving yourself a big hug. Do this 4 times around the entire dough ball.
Recover the dough with a clean tea towel and let it rise again for 2 hours. Repeat this stretch and fold & rise sequence 3 more times, letting it puff up between each round. Your dough will get smoother and stronger with each stretch and fold.
3. Cheese & Jalapeno Peppers: After your final fold, gently stretch your dough on a lightly floured surface into a rectangle, about 10×12 inches. Sprinkle ¾ cup of shredded cheddar cheese and ⅓ cup of chopped jalapeños (seeds optional!) evenly over the dough. Feeling brave? Toast the jalapeños for a deeper kick!
Now, fold the dough inwards from the sides, enclosing the cheese and peppers like a spicy burrito. Sprinkle the remaining cheese and jalapeños on top, then gently roll it up into a tight ball. Place this dough into a floured basket or bowl, seam side down, and dust the top before tucking it under a clean towel. Let it rise overnight, in the refrigerator.
4. Bake Time: The next day, preheat your oven 425°F!. Preheat your Dutch oven inside too, so it gets nice and toasty. While they’re warming up, gently flip your dough onto some parchment paper. Dust the top with flour and score pretty lines into the top with your sharp knife or razor.
Carefully lift the dough (with the parchment) and put it into the hot Dutch oven. Put the lid on and let it bake for 25 minutes. Then, take off the lid and bake for another 20 minutes, letting it get golden brown and crispy.
5. Cool: Take your Dutch oven out and let it cool for a bit. Then, slice into that beautiful bread and enjoy… Time to celebrate with your homemade masterpiece, because you just conquered Jalapeño Cheddar Sourdough Bread!
My TIPS & Tricks
Ready to bake this spicy-cheesy masterpiece? Before you dive in, here are 6 insider tips to ensure your sourdough journey is smooth as butter (and melted cheddar!):
1. Aim for a room temperature of 70-75°F during rise times. Cooler temps mean a slower dance for the sourdough starter, so be patient!
2. Hydration: Craving an extra-soft crumb? Add a tablespoon more water during mixing. Just remember, a wetter dough requires gentle handling during shaping.
3. SPICE: Want a milder kick? Remove the jalapeño seeds or opt for milder pepper varieties. Feeling fearless? Toast the jalapeños for a deeper, smokier flavor boost!
4. Golden Brown: Don’t over-bake! Check the bread after 40 minutes. If it’s golden brown and sounds hollow when tapped, it’s ready!
5. Cooling: Resist the urge to dive in hot! Let the bread cool for at least an hour. This allows the flavors to meld and the texture to set, creating a slice of pure perfection.
6. Storage: Wrap leftover Jalapeño Cheddar Sourdough Bread tightly or store in an airtight container at room temperature for up to 2 days. You can also freeze slices for later… No shame in stocking up on this cheesy treasure!
Sourdough baking is a journey, not a race… So relax, have fun, and trust the process. With these tips and a little patience, you’ll be crafting this sourdough masterpiece like a pro in no time!
Troubleshooting
Are questions are bubbling up like your starter? Let’s talk about some common conundrums!
- It’s taking forever! Patience, grasshopper 😉 Room temperature plays a big role. If it’s cooler than 70°F, the rise will be sluggish. Try a warmer spot or give it extra time.
- No movement at all! Double-check your starter – is it bubbly and active? If not, feed it and wait.
- It’s overflowing! Next time, use a bigger bowl or give it an early fold and rise session.
- Be Gentle! Gentle hands are key. Imagine shaping dough like clay, not wrestling an alligator.
- Is this even doing anything? Yes! Those stretch and folds build gluten strength, giving your bread a beautiful structure!
- How much jalapeño is too much? It’s a personal preference! Start with ⅓ cup chopped and adjust based on your spice tolerance. Remember, the seeds pack a punch!
- Can I skip the cheese? Sure! This bread is delicious plain too. Experiment with different cheeses or herbs for variety.
- My cheese isn’t melty! Bake it long enough to get that golden-brown crust, and the cheese will follow suit.
Sourdough Recipes
Easy Sourdough Bread for Beginners
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Jalapeño Cheddar Sourdough Bread Recipe for Beginners
Ingredients
- 1 cup active sourdough starter
- 3 cups all-purpose flour sifted
- 1 cup warm water
- 1 ½ teaspoons salt
- 1 cup shredded cheddar cheese divided
- ½ cup chopped jalapeños seeds optional, divided
Instructions
- Mix & Rest: In a large bowl, combine sourdough starter and flour. Add warm water and salt, mixing until a sticky dough forms. Cover and let sit for 2 hours.
- Stretch & Fold: Wet your hands and gently fold one side of the dough over the other, like a hug. Repeat 4 times in all directions. Cover and let rise for 2 hours. Repeat this fold and rise sequence 3 more times.
- Cheese & Pepper Time!: After your final stretch and fold, gently stretch the dough out on a lightly floured surface into a rectangle about 10×12 inches. Sprinkle ¾ cup of the shredded cheese and ⅓ cup of the chopped jalapeños evenly over the dough. Starting from the long sides, carefully fold the dough inwards, enclosing the cheese and peppers. Sprinkle the remaining cheese and jalapeños over the dough, then gently roll it up into a tight ball.
- Shape & Chill: Place the shaped dough in a floured basket or bowl, seam side down. Dust the top, cover, and refrigerate overnight.
- Bake!: Preheat oven to 425°F (200°C) and place Dutch oven (or covered baking dish) inside. Gently flip dough onto parchment paper, dust the top, and score with a knife. Carefully lower dough (with parchment) into the hot Dutch oven. Bake covered for 25 minutes, then remove lid and bake for another 20 minutes, or until golden brown.
- Enjoy! Cool slightly before slicing and savoring your spicy-cheesy masterpiece.
Notes
- Adjust jalapeños to your spice preference. Leave seeds for extra heat!
- No Dutch oven? Use a baking dish with a lid or foil tent.
- Leftover bread makes amazing grilled cheese or croutons!
- Wrap leftover bread tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. You can also freeze slices for later enjoyment.
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
5 comments
Dixie Clements
I’ve always been intimidated by sour dough but this recipe was easy to follow & delicious! My husband loves jalapeño bread!
Timber
This bread is so delicious! I love the combo of jalapeño, cheddar, and sourdough. I would 100% recommend this recipe.
A
Nice flavor. Easy to follow directions. Thanks for the recipe!
Juliea Huffaker
Hi Deanna! Of course you can split it for two smaller loaves… Just adjust the baking time, because they’ll cook faster;) Thanks for the comment, and question!
Juliea Huffaker
Hi Mary! It is a sticky dough at first and the more you do stretch and folds the easier it gets… But it is very hydrated so a bit stickier than some other recipes;)