Vegan Jalapeño Cheddar Artisan Bread
A rustic, plant-based artisan bread featuring a golden crust, gooey vegan cheddar, and the perfect spicy kick from jalapeños. Easy to make and bursting with bold flavors!
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough scraper
- Parchment paper
- Dutch oven or baking stone
- Sharp knife or bread lame
Ingredients
- 3 1/2 cups 440g all-purpose flour – Use bread flour for a chewier texture.
- 2 teaspoons active dry yeast – Ensure it's fresh for the best rise.
- 1 1/2 teaspoons salt – Balances flavors.
- 1 teaspoon sugar – Helps activate the yeast.
- 1 1/2 cups 360ml warm water (110°F) – Lukewarm, not hot, to avoid killing the yeast.
- 2 fresh jalapeños diced – Remove seeds for less heat, or keep them for a spicier kick.
- 1 cup vegan cheddar cheese shredded – Choose a meltable variety for the best results.
- 1 tablespoon olive oil optional – Adds a touch of richness to the dough.
Instructions
- Prepare the Dough:
- In a large mixing bowl, combine the flour, yeast, salt, and sugar.
- Gradually pour in warm water while stirring with a wooden spoon. Mix until a shaggy dough forms.
- Fold in the diced jalapeños and shredded vegan cheddar until evenly distributed.
- Knead and Rest:
- Transfer the dough to a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
- Place the dough back in the bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm spot for 1–2 hours until doubled in size.
- Shape the Dough:
- Once risen, gently punch the dough to release the air.
- Shape it into a round loaf and place it on parchment paper. Cover again and let rest for 30 minutes.
- Preheat the Oven:
- Preheat your oven to 450°F (232°C). Place a Dutch oven or baking stone inside to heat up.
- Bake the Bread:
- Carefully transfer the dough (on the parchment paper) into the preheated Dutch oven or onto the baking stone.
- Cover the Dutch oven with its lid and bake for 25 minutes.
- Remove the lid and bake for another 10–15 minutes until the crust is golden brown and crisp.
- Cool and Serve:
- Remove the bread from the oven and allow it to cool on a wire rack before slicing.
Notes
- For less heat, remove the seeds from the jalapeños.
- For extra flavor, roast the jalapeños before adding them to the dough.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.