I baked this jalapeño cheese bread in the Emile Henry Glazed Long Covered Baker, which I am obsessed with. The closed vessel created a beautifully crisp, thin, caramelized crust without adding steam to the oven. My five-minute dough (from my Artisan Bread in Five Minutes a Day series) made with King Arthur Baking Company Bread Flour is rolled with cheese and jalapeños! So easy, super delicious! This is perfect for the Big Game or a brunch spread!
Video
Ingredients
- 3 1/4 cups lukewarm water
- 1 tbsp yeast
- 1 tbsp salt
- 3 tbsp sugar or honey
- 6 1/2 cups (910g) King Arthur Baking Company Bread Flour*
- 12 oz shredded sharp cheddar
- 2-3 jalapeños finely chopped
Instructions
Mixing and Storing the Dough
- Mix the yeast, salt, and sugar, with the water in a 6-quart bowl or a lidded (not airtight) food container.
- Mix in the flour using a spoon, Danish dough whisk, or a stand mixer fitted with the paddle attachment.
- Cover (not airtight) and allow to rest at room temperature until the dough rises, approximately 2 hours. The dough can be used immediately after the rise, though it is easier to handle when chilled, because it won't be as sticky. To chill: After the initial 2 hour rise, refrigerate the container of dough and use over the next 48 hours. Or freeze in 1-pound packets for up to 2 weeks.
To Shape & Bake
- Prepare the Long Emile Henry Bread Baker by lightly coating with butter and flour. (The dough can also be divided and baked in two 4 1/2 x 8 1/2-inch loaf pans).
- On a well-floured surface, roll the dough, using your hands and a rolling pin, to a 1/4-inch-thick rectangle. Spread the grated cheese and jalapeños over the surface of the dough.
- Roll the dough into a log, starting at the short end.
- Using a Bread Knife or Kitchen Scissors, cut the log into 4 equal pieces.
- Set the pieces, cut side up, in the prepared bread baker. (If you are baking in smaller loaf pans, place two pieces into each of the prepared pans.)
- Cover the bread baker with the lid (or plastic wrap) and let rest for 1 1/2 to 2 hours – until you press the dough and it leaves a slight indent.**
- Preheat the oven to 450°F and place the rack in the middle of the oven.
- Bake for about 50 minutes with the lid on (about 40 minutes for the smaller loaf pans) or reads 205°F on an instant read thermometer. Remove the lid and bake for an additional 10 minutes. The lid may stick to the cheese a tiny bit, but with a gentle shake, it comes loose.
- Cool slightly in the pan and then turn the loaf out onto a cooling rack to cool completely before slicing.
Notes
*If you use a brand of flour that has less protein than King Arthur bread flour, you may need to decrease the water by about 1/4 cup.
**Refrigerator Rise: You can set these up the night before and let them rest overnight in the refrigerator. In the morning take them out and let them sit on the counter for about 45 minutes to an hour.
Tried this recipe?Let us know how it was!
If you like this jalapeño cheese bread, be sure to check out my collection of 16 bread recipes for every occasion!
This was so easy and delicious! I didn’t have a long baker ( waiting on Amazon). Baked in two 8 inch loaf pans. I covered with foil loosely for the first 35″. My bread has a “hole” where the cheese seemed to settle & it didn’t ribbon as pretty as Zoe’s, but it was yummy! Need to bake again when my new pan arrives!!! Thank you Zoe!
I’m going to try this with my sourdough! Will let you know how it turns out. Yummy!
Can this be baked in a regular Pullman load pan with lid?
Hi AE, it will depend on the size of the pan. Zoë has never tried it, but suggests filling it up about 2/3 of the way and you may need to do a bit of experimenting with the amount of dough you use. The cheese will want to stick, so be sure to grease the sides and top well.
I have made this bread a few times. Outstanding. Was thinking about blending some semolina flour in to give a little texture. How much would i substitute in your opinion ?
So glad you’re enjoying this recipe! Zoë recommends substituting about 1/3 of a cup of semolina without having to change anything else. Any more than that and the hydration may change and you’d need to decrease the water.
I forgot to rate this phenomenal bread.
This was phenomenal! Do you have other bread recipes for the long covered baker? Or, instructions on how to adapt other bread recipes for this particular baker? I am unsure about my baker’s math.
Does the jalapeño cheese bread use instant or regular yeast?
Hi Sharon! You can use any kind of granulated yeast including products labeled as instant, “quick,” rapid rise, bread machine, or active dry.
If you make bread in loaf pans do you cover with foil ?