Jalapeño Cheddar Sourdough combines the tangy depth of sourdough with spicy jalapeños and the rich, savory flavor of sharp cheddar. This bread is perfect for sandwiches, toasted with butter, or as a side to soups and stews. Here’s a simple recipe to make it at home:
Ingredients:
For the Dough:
- 1/2 cup (120g) sourdough starter (active and bubbly)
- 1 cup (240ml) warm water
- 3 1/2 cups (440g) all-purpose flour (or bread flour)
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil (or vegetable oil)
- 2 fresh jalapeños, finely diced (seeds removed for less heat, optional)
- 1 1/2 cups (180g) sharp cheddar cheese, shredded
- 1/4 teaspoon ground black pepper
For the Topping (optional):
- 1/2 cup shredded cheddar cheese (for sprinkling on top)
- 1 tablespoon chopped fresh cilantro or parsley (optional for garnish)
Instructions:
1. Prepare the Dough:
- In a large bowl, mix together the sourdough starter, warm water, and sugar. Let it sit for 10-15 minutes to activate the starter.
- Gradually add the flour, salt, olive oil, black pepper, diced jalapeños, and shredded cheddar to the bowl. Stir with a wooden spoon or your hands until the dough begins to form.
- Knead the dough for 8-10 minutes on a lightly floured surface until it becomes smooth and elastic. You can also knead it in a stand mixer with a dough hook for about 5-7 minutes on medium speed.
2. First Rise (Bulk Fermentation):
- Once the dough is kneaded, place it in a greased bowl and cover with a damp cloth or plastic wrap.
- Let it rise at room temperature for 4-6 hours (or until it has doubled in size). If you prefer a slower rise, you can refrigerate the dough overnight and allow it to rise the next day.
3. Shape the Dough:
- Once the dough has risen, gently punch it down to release the air.
- Transfer the dough onto a lightly floured surface and shape it into a round or oval loaf, depending on your preference or the type of baking pan you are using.
- Place the shaped dough into a greased 9-inch round or oval baking pan, or onto a parchment-lined baking sheet.
4. Second Rise:
- Cover the dough with a damp cloth or plastic wrap and allow it to rise again for 1-2 hours, or until it has puffed up and nearly doubled in size.
5. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
6. Bake the Bread:
- Before placing the bread in the oven, sprinkle the top with additional shredded cheddar cheese for a deliciously cheesy crust.
- Bake the bread for 35-40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- If you’re using a baking pan, you may need to remove the bread from the pan in the last 5-10 minutes to allow the bottom to brown more.
7. Cool and Serve:
- Allow the bread to cool on a wire rack for at least 30 minutes before slicing. This helps the crumb set properly.
- Slice and enjoy! This bread is perfect for toasting, making sandwiches, or enjoying as a snack with butter.
Tips:
- Jalapeño Heat: Adjust the amount of jalapeños based on how spicy you like your bread. Remove the seeds and membranes if you prefer less heat.
- Sourdough Starter: Ensure your starter is active and bubbly before using it for this recipe. You can feed your starter 4-6 hours before you plan to bake, or use one that’s been refrigerated for 12-24 hours.
- Shredded Cheese: Use a good-quality sharp cheddar for the best flavor. You can also mix in other cheeses like Monterey Jack or Gouda if you prefer.
- For a Crispy Crust: You can place a small pan of water in the oven to create steam for a crunchier crust, or bake in a Dutch oven for a more artisan-style loaf.
This Jalapeño Cheddar Sourdough will fill your kitchen with a mouthwatering aroma and make the perfect addition to any meal! Enjoy it fresh out of the oven or toasted for an extra cheesy, spicy treat!