Vegan Jalapeño Cheese Artisan Bread
This Vegan Jalapeño Cheese Artisan Bread features a crunchy crust and soft, cheesy interior, perfect for impressing guests or enjoying with family.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour Provides a light and airy structure.
- 1.5 teaspoons salt Adds flavor and enhances taste.
- 1 teaspoon sugar Helps balance flavors and aids in yeast activation.
- 1 teaspoon instant yeast Makes the bread rise.
Wet Ingredients
- 1.25 cups warm water Essential for activating the yeast; should be 110°F (45°C).
- 1 tablespoon olive oil Adds moisture and flavor.
Flavor Ingredients
- 1 cup vegan shredded cheese Opt for a cheddar-style that melts well.
- 2 small jalapeños Finely chopped; remove seeds for less spice.
- 1 teaspoon garlic powder Optional; adds aromatic warmth.
- 0.5 teaspoon smoked paprika Optional; adds a hint of smokiness.
Instructions
Preparation
- In a large mixing bowl, combine the all-purpose flour, salt, sugar, and instant yeast. Whisk together the dry ingredients.
- Gradually add the warm water and olive oil, stirring with a wooden spoon until a shaggy dough forms.
Add Flavor
- Fold in the vegan shredded cheese and chopped jalapeños into the dough, mixing until evenly distributed.
- If using garlic powder and smoked paprika, sprinkle them in now.
First Rise
- Cover the bowl and place it in a warm spot for 1 to 2 hours, or until it has doubled in size.
Shape & Second Rise
- Once risen, gently punch down the dough and shape it into a round or oval loaf.
- Place on a parchment-lined baking sheet, cover, and let rest for another 30-60 minutes.
Bake the Bread
- Preheat your oven to 450°F (230°C). Bake the bread for 25-30 minutes or until golden brown and hollow when tapped.
- Let cool on a wire rack before slicing.
Notes
Serve warm with vegan butter, or use for sandwiches or alongside soups. For best results, use warm water and avoid adding too much flour if the dough is sticky.