Description
A rustic sourdough sandwich bread packed with sharp cheddar cheese and fresh jalapeno peppers, offering a soft airy crumb with a golden crust and a subtle spicy kick.
Ingredients
Scale
- 500 grams bread flour
- 100 grams active sourdough starter
- 350 milliliters warm water
- 150 grams shredded cheddar cheese
- 2 medium fresh jalapeno peppers, finely chopped
- 10 grams salt
Instructions
- Preheat your oven to 220°C and lightly grease a loaf pan.
- In a large bowl, mix bread flour, sourdough starter, and warm water until a shaggy dough forms. Add salt and mix until combined.
- Let the dough rest for 30 minutes, then gently fold it a few times to build structure.
- Incorporate shredded cheddar cheese and chopped jalapenos evenly into the dough.
- Shape the dough and place it into the loaf pan. Let it rise until doubled in size.
- Bake for 35 to 40 minutes until the crust is golden and the loaf sounds hollow when tapped.
- Remove from the oven and allow it to cool completely before slicing and serving.
Notes
- Use an active bubbly sourdough starter for best results.
- Do not overload with cheese to avoid a dense texture.
- Let the bread cool fully before slicing for a better crumb.
- Adjust jalapeno quantity based on your spice preference.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg