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Vegan Jalapeño Cheddar Bread

 

 

 

 

 

 

 

 

 

 

 

 

Let’s talk bread!

 

 

 

 

For many of us, we dread working with yeast and making homemade bread. Also, it’s so easy to just pick up a loaf just about anywhere. So with all that working against us, why even bother?  I’ll tell you why, because this recipe is so easy, so quick with my proofing hack, and so good, you’ll never want to pick up store bought! 

 

Dutch oven breads are one of the easiest to throw together. You can leave them out to proof overnight, or if you’re craving bread on a whim like me most the time.. you can follow this recipe that requires no kneading and can be made within just an hour. Yep, you heard right, just about an hour and you have fresh bread! One of my personal favorite breads? Jalapeño Cheddar! There is something about this flavor combo that everyone gravitates towards. It’s cheesy with heat!

 

 


 

What I love about this bread, is everything! It’s packed with cheese and jalapeños, buttery soft but has a crispy outside, is perfect by itself or you can use to make a sandwich, perfect for any season, made in just 1 hour, requires no kneading, you can use regular cheddar if needed, you can use pickled jalapeños if you want to bring down the heat, it’s great for entertaining, and makes a fab grilled cheese!

 


 

If you’r all about heat with recipes, you’re going to love this staple vegan Jalapeño Cheddar Bread!

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

 

Buttery soft

Packed with vegan cheese

Packed with heat 

Perfect for any season! 

Has aesthetic appeal

Takes just 1 hr

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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Vegan Jalapeño Cheddar Bread


  • Author: Eat Drink Shrink
  • Total Time: 3 hours
  • Yield: 8 Slices 1x

Ingredients

Units Scale

Bread:

  • 3 cups bread flour, plus more for dusting
  • 2 1/2 cups vegan shredded cheddar cheese, divided
  • 2 jalapeñoes, seeded and coarsely chopped
  • 1 jalapeño, sliced into rings(outside)
  • 1 Tsp kosher salt
  • 1 1/3 cups warm water
  • 2 1/4 teaspoons yeast (1 packet)
  • 1 tablespoon olive oil

Other:

  • 1 dutch oven with lid
  • silicone spatula, if you don’t have one, you can use your slightly moistened hand

Instructions

Making the dough

  • Preheat oven to 200 degrees
  • Place the water in a glass bowl and pop in the microwave for 1-2 minutes until bathwater warm. Add your yeast and sugar and allow the yeast to activate for 5 minutes. It should get foamy.
  • Now add the bread flour (you can use reg. white flour), diced jalapeños, cheddar cheese (set aside 1/4 cup to go on top), salt and oil. Combine until it comes together. It will be shaggy and sticky. You can add more flour as needed, but the more flour you add and the more you work the dough, the dryer your bread will be.
  • Turn off oven. Place back into the bowl and cover with a towel. Place in the preheated oven with the door open. Allow it to rise until doubled in size, 20 mins or more.

 

Shaping the bread

  • Transfer the dough from the bowl to a counter dusted with flour. Shape the dough into a ball. (Don’t worry you can’t mess this up). The more you touch the dough the more firm the final product will be. Don’t overwork the dough.
  • Flip it over to where the smooth side is up. Press the remaining parmesan cheese and the chopped jalapenos into the outside of the dough along with a little bit of flour. Cover with the towel and let it rise for roughly 20 minutes (or until the oven is preheated)

 

Heating the dutch oven

  • Place the dutch oven in the oven. Preheat your oven to 450F and let it come to temperature. Your bread will rise while your dutch oven heats up.

Baking the bread

    • Using oven mitts, take the dutch oven out of your oven and place it on top of the stove. Lift the bread using the parchment paper and transfer it to the dutch oven. Score the bread to let steam escape while it bakes. I just did a simple slash down the center with a knife, but you can make it pretty with designs if you’d like. Drizzle the top with olive oil.
    • Cover with the lid and transfer it to the oven. Bake for 30 minutes. When it’s done the color will be pale. Place it back in the oven without the lid for another 2-5 minutes, or until is golden brown of to your liking.
    • Remove from the oven and lift the bread out of the dutch oven using the parchment paper. Let cool for at least 30 minutes.

 

  • Prep Time: 2 hours 30 minutes
  • Cook Time: 30 minutes
  • Category: Hawaiian
  • Cuisine: Pizza

Nutrition

  • Serving Size: 8

 

 

 

 

 

 

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4 Comments

  1. This bread is incredible! Perfect flavor, fantastic texture, and it was an easy and relatively quick recipe that didn’t dirty up the entire kitchen. I really couldn’t ask for more. This one will get made many more times. I used Daiya cutting board collection shreds and I swear no one would know this wasn’t vegan if you didn’t tell them. Bravo!

  2. What is the calorie count on this bread?

    1. We unfortunately don’t offer calorie counts with vegan recipes, but you’re welcome to input the ingredients into a program to do so.

  3. Some of the best bread I’ve ever had!! And so easy to make. I used my cast iron and got an incredible crispy bottom. Added some leftover rosemary and substituted one cup of bread flour with one cup whole wheat flour. Definitely gonna try out more variations of this. Thanks!

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