Cheddar Jalapeño Bread
While several hours are required for the dough to rise twice, this top-rated bread recipe demands little more than 20 minutes of active time. If you prefer milder heat, omit the chile seeds and ribs, as that’s where the majority of their fire resides. A shopping note: Always purchase extra yeast. If it doesn’t foam when combined with water, it’s past its prime and you’ll need to start over with new. Active dry yeast will keep for about a year, but with this recipe in your repertoire, you’re likely to use it much sooner than that.
Recipe information
Yield
makes 1 loaf
Ingredients
Preparation
Step 1
Stir together the yeast and 1 tablespoon warm water in a small bowl; let mixture stand until foamy, about 5 minutes. (If it doesn’t foam, discard and start over with new yeast.)
Step 2
Mix the flour, salt, oil, yeast mixture, and remaining 1 3/4 cups warm water in the bowl of a mixer with paddle attachment at low speed until a soft dough forms. Increase the speed to medium-high and beat 3 minutes more. Add the jalapeño, 1 1/2 cups Cheddar, and 1/2 cup Parmigiano-Reggiano and mix until combined.
Step 3
Scrape the dough down the side of the bowl (all around) into the center, then sprinkle lightly with flour. Cover the bowl with a clean kitchen towel (not terry cloth) to keep a crust from forming and let the dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 2 1/2 hours. (Alternatively, let the dough rise in the bowl in the refrigerator 8 to 12 hours.)
Step 4
Turn the dough out onto a well-floured surface and gently form into a roughly 11 by 8-inch rectangle. Fold dough in thirds (like a letter) with floured hands (dough will be sticky), pressing along seam of each fold to seal. Put the dough seam side down in an oiled 9 by 5-inch loaf pan. Cover the pan with the same clean kitchen towel and let rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly, 1 to 1 1/4 hours.
Step 5
Put the oven rack in the middle position and preheat the oven to 400°F.
Step 6
Brush the loaf with beaten egg, then sprinkle the remaining 2 tablespoons Cheddar and remaining 1/4 cup Parmigiano-Reggiano down the center of the loaf. Bake until the bread is golden and sounds hollow when tapped on bottom, 50 minutes to 1 hour. Run a knife around the edge of the pan to loosen the loaf, then remove from the pan to test for doneness. Return the bread to the oven and turn on its side, then bake 10 minutes more to crisp the crust. Cool completely on a rack, about 1 1/2 hours.
