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Vegan Jalapeno Cheddar Artisan Bread Recipe | Easy & Cheesy Perfection

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!
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Prep Time 20 minutes
Cook Time 35 minutes
Resting time 1 hour 30 minutes
Total Time 2 hours 23 minutes
Servings: 4 people
Course: bread, Side Dish
Cuisine: Mexican, plant-based, vegan
Calories: 230
Ingredients Equipment Method Notes

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.

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

Method
 

  1. Prepare the Dough:
  2. In a large mixing bowl, combine the flour, yeast, salt, and sugar.
  3. Gradually pour in warm water while stirring with a wooden spoon. Mix until a shaggy dough forms.
  4. Fold in the diced jalapeños and shredded vegan cheddar until evenly distributed.
  5. Knead and Rest:
  6. Transfer the dough to a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
  7. 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.
  8. Shape the Dough:
  9. Once risen, gently punch the dough to release the air.
  10. Shape it into a round loaf and place it on parchment paper. Cover again and let rest for 30 minutes.
  11. Preheat the Oven:
  12. Preheat your oven to 450°F (232°C). Place a Dutch oven or baking stone inside to heat up.
  13. Bake the Bread:
  14. Carefully transfer the dough (on the parchment paper) into the preheated Dutch oven or onto the baking stone.
  15. Cover the Dutch oven with its lid and bake for 25 minutes.
  16. Remove the lid and bake for another 10–15 minutes until the crust is golden brown and crisp.
  17. Cool and Serve:
  18. 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.