Cheese sourdough bread is a flavorful homemade treat that combines the tangy goodness of sourdough with the richness of cheddar cheese and a hint of jalapeno. The sharpness of the cheese and the mild heat from the jalapeno creates a taste experience that is sure to impress.
Follow this tried-and-tested recipe to create this delicious bread in the comfort of your own kitchen and enjoy the mouthwatering aroma that fills your home.
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The combination of tangy sourdough, cheesy goodness, and jalapenos creates an irresistible bread that is truly divine. With its crusty exterior, soft interior, sharp cheese flavor, and spicy kick from the jalapenos, this cheese sourdough bread is an unforgettable treat. It is a variation of the no-knead homemade sourdough bread recipe I shared earlier, enhanced with the addition of cheddar cheese and jalapenos. When these ingredients are baked into the naturally leavened bread, the result is a delightful and delicious taste experience.
Why you will love this recipe?
- Unique flavor combination: The combination of tangy sourdough, sharp cheddar cheese, and spicy jalapeño peppers creates a unique and delicious flavor profile that is both savory and slightly spicy. The blend of these ingredients adds complexity and excitement to the bread.
- Texture contrast: This cheese sourdough bread offers a wonderful textural experience with its crusty exterior and soft, cheesy interior. The crust becomes beautifully golden and crispy during baking, while the inside remains moist and tender.
- Versatility: The jalapeno cheddar cheese sourdough bread can be enjoyed on its own, sliced and toasted, or used as a base for various sandwiches and dips. Its versatility makes it a great option for breakfast, lunch, or dinner.
Grated cheese or cubes of cheese?
I like to use small cubes of cheese in this bread as it creates small cheesy pockets and gives a more varied and dynamic eating experience. The choice between using grated cheese and small cubes of cheese in this sourdough cheese bread recipe can impact the texture, distribution, and overall flavor experience. Here's the difference between the two:
Texture: When you use grated cheese, it distributes more evenly throughout the dough, creating a consistent texture. Using small cubes of cheese provides bursts of melted cheese pockets within the bread. As the bread bakes, the cubes of cheese soften and melt, leaving gooey and flavorful pockets of cheese throughout the crumb. This adds a delightful texture contrast, with some areas being cheesier than others.
Distribution: Adding grated cheese ensures a consistent cheese flavor in every bite. When using small cubes of cheese, they will not distribute as uniformly as grated cheese. Some areas of the bread may have more concentrated cheese pockets, while others might have less cheese.
Melting and browning: Grated cheese melts more readily and tends to spread out in a thin layer, evenly coating the dough and enhancing the overall moisture and flavor of the bread. It also contributes to a nice golden-brown crust. The small cubes of cheese take longer to melt completely during baking. They retain their shape for a longer period and create pockets of melted cheese, resulting in gooey, flavorful bites. The exposed edges of the cubes can also get slightly caramelized and add a pleasant browning effect.
Ingredients
Sourdough starter: Make your own sourdough starter using this recipe. Make sure the sourdough starter is active and bubbly.
Bread flour: I use bread flour to make this bread; however, you can choose any flour - for example, a combination of white flour and whole wheat flour.
Cheddar cheese: Cut the cheese into small cubes and add to the dough. I prefer using cheese cubes and not shredded cheese.
Jalapeno: I used fresh jalapeno; however, you may replace it with pickled jalapeno, too. Remove the seeds and cut them into small pieces.
Step-by-step instructions
Step 1: Combine the active sourdough starter with water in a large mixing bowl until it is fully incorporated. You can use a dough whisk or a wooden spoon for this. Slowly add the flour and mix well, making sure there are no dry bits of flour. Let it rest for 30 minutes (images 1 and 2).
Step 2: Next, add salt, cheddar cheese, and jalapeno to the dough (image 3). Mix well and try to incorporate them as much as possible. Let the dough rest for 30 minutes (image 4). All the add-ins may not get incorporated at the beginning, and that is fine. They will integrate into the dough along with every stretch and fold.
Step 3: Once the dough has rested, begin the stretch and fold technique. Gently pull the dough to perform stretch and fold. Gently stretch the edges of the dough and fold it back to the center of the dough (images 5 and 6).
Step 4: Continue to stretch and fold the dough doing a quarter turn of the bowl after each dough rest (images 7 and 8).
Step 5: The dough develops gluten and builds strength and structure with every stretch and fold. As you can see, the add-ins are all well incorporated at the end of these cycles (images 9 and 10).
Step 6: Let the dough sit for bulk fermentation (image 11). The time taken depends highly on the ambient temperature of your kitchen, so go by the feel of the dough rather than the time. The dough rise is almost doubled after bulk fermentation (image 12).
Step 7: After the bread dough rises, flip the dough onto a lightly floured work surface. Pick one side of the dough and fold it to the center. Pick the other side and fold it to the center (images 13 and 14). Now hold the dough gently and tuck it to form a log (image 15).
Step 8: Carefully place the shaped dough seam side up on the banneton or proofing basket. Cover the dough loosely with a damp towel, shower cap, or plastic bag. Place it in the refrigerator overnight for cold fermentation and a second rise (image 16).
Step 9: The next day, set the oven temperature to 450 F (230 C) and preheat it for 45 minutes. Once the oven is preheated, take the dough out of the fridge. Flip it onto a parchment paper or baking sheet. Score the dough using a razor blade or sharp knife (image 17).
Step 10: Carefully take the covered Dutch oven out of the oven. Place the scored dough along with the baking paper into the hot Dutch oven and immediately close the lid. Place it back in the oven and bake for 20 minutes (image 18).
Step 11: Take the lid off the Dutch oven and bake for another 15 minutes, until the crust is golden brown (image 19). Cool the sourdough cheese bread completely on a cooling rack before slicing (image 20).
Expert tips
Cheese: You can add cheese in two forms - shredded or small pieces. This is a personal preference and see the above section to know how it impacts the bread. I personally prefer to add small cubes of cheddar cheese.
Handling jalapenos: When handling jalapenos, be cautious and consider wearing gloves to protect your hands. If you prefer milder heat to the bread, remove the seeds and membrane from the jalapenos before incorporating them into the dough.
Incorporate slowly: All of the jalapeno and cheese cubes will not be incorporated in the first go. Don't worry about it. As you stretch and fold, they will be incorporated. Just tuck the fillings back into the dough if they pop on the surface. See here for more tips on how to handle sourdough with add-ins.
Flour types: I have made this sourdough with bread flour, but you can choose any flour - for example, a combination of all-purpose flour and whole wheat flour or multigrain flour.
Make sure the starter is active: The night before you plan to make the dough, take the starter from the fridge and feed it in 1:1:1 ratio of starter:flour:water. Click here to see how to activate the sourdough starter.
It is important to note that the time taken for the starter to activate depends on many factors. For example, the ambient temperature, the nature of the starter itself, etc. If your starter activates at a much faster rate, you can activate it the same day you are making the dough. Alternatively, you can use either less starter or cold water to slow down the activation.
How to serve cheese sourdough bread?
The versatility of jalapeno cheddar cheese sourdough bread makes it a fantastic choice for various occasions, from casual gatherings to elegant parties. This sourdough cheese bread pairs well with a variety of dishes and accompaniments. Here are some suggestions:
As-is: Enjoy this loaf of bread on its own as a flavorful snack or appetizer. Slice it into thick slices and savor the combination of tangy sourdough, spicy jalapenos, and rich cheddar cheese. You can serve it at room temperature or slightly warmed.
Toasted slices: Toast the sourdough cheese bread to enhance its flavors and add a crispy texture. Spread butter, cream cheese, or your favorite spreads on the toasted slices for an extra layer of indulgence.
Sandwiches and paninis: Use this sourdough cheese bread instead of regular or sourdough sandwich bread to make delicious sandwiches. It pairs well with roasted turkey or chicken, avocado, lettuce, and tomato. The spicy kick from the jalapenos and the cheesy goodness elevate the sandwich to a whole new level.
Grilled meats: The bold flavors of jalapeno and cheddar cheese in this sourdough bread can stand up well to grilled meats. Serve it alongside grilled chicken, steak, or sausages. The bread adds a spicy, cheesy element that complements the smoky flavors of the meats.
Soup or salad: Serve the sourdough olive bread as a side to a hearty soup or a fresh salad. It pairs well with tomato soup, Greek salad, or this cabbage salad.
How to store cheese sourdough bread?
Here are the steps to properly store jalapeno and cheese sourdough bread so that it can maintain its freshness:
- Cool completely: Allow the bread to cool completely at room temperature before storing it.
- Wrap in paper or cloth: Wrap the sourdough cheese bread in a clean kitchen towel, paper bag, or bread box. Avoid using plastic wrap or airtight containers as they can trap moisture.
- Store at room temperature: Keep the wrapped cheese sourdough bread at room temperature in a cool and dry place. Avoid storing it in the refrigerator. Sourdough cheese bread is best enjoyed fresh within 1-2 days of baking.
- Freeze for longer storage: If you want to store the bread for an extended period, you can freeze this cheese sourdough bread. Slice the bread, wrap individual slices or the whole loaf tightly in plastic wrap, and place it in a freezer-safe bag. Frozen bread can last for up to 3 months.
- Thaw properly: When ready to eat, remove the frozen bread from the freezer and let it thaw at room temperature. You can also reheat the thawed bread in a preheated oven for a few minutes to restore its crustiness.
More sourdough recipes
- Pumpkin Sourdough Bread Recipe
- Beetroot Sourdough Bread
- Lemon Blueberry Sourdough Bread
- Sweet Potato Sourdough Bread
FAQs
In this recipe, I have used cheddar cheese. However, you can use different cheeses instead of cheddar in jalapeno and cheese sourdough bread. The types of cheese to be considered are Monterey Jack for a mild and buttery flavor, pepper jack for a spicier kick, Colby for a milder alternative, Gouda for a nutty richness, or Swiss for a mild and slightly sweet taste. Each cheese will bring its own unique flavor profile to the bread.
Certainly! If you don't enjoy spicy food, you can definitely omit the jalapenos from this bread. The jalapenos provide spiciness and heat to the bread, so by leaving them out, you'll have a milder version of the cheese sourdough bread with a focus on the cheesy goodness and the tangy flavor from the sourdough.
While traditional methods involving hand mixing along with stretch and fold (or coil fold) are commonly used for sourdough bread, you can adapt the recipe to use a bread machine or stand mixer with a dough hook attachment. Adjust the mixing and kneading times accordingly, following the instructions for the specific equipment.
If you tried this Cheese Sourdough Bread Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Recipe card
Jalapeno Cheddar Cheese Sourdough Bread
Equipment
- Bench scraper
- Bread lame or razor blade to score the dough
Ingredients
- 150 grams sourdough starter active
- 450 grams bread flour
- 325 grams filter water
- 1 teaspoon salt
- 1 cup cheddar cheese cut into small cubes
- ½ cup jalapeno cut into small pieces
- Rice flour to dust the banneton
Instructions
Make the initial dough:
- Combine the active sourdough starter with water until it is fully incorporated.
- Slowly add the flour and mix well making sure there are no dry bits of flour. Let it rest for 30 minutes.
- Next, add the salt, cheddar cheese, and jalapeno to the dough. Mix well and incorporate them as much as possible.
Bulk Fermentation:
- Perform six sets of stretch and fold at an interval of 30 minutes. With wet hands, grab a portion of the dough and slowly stretch it taking care not to break it, and fold it towards the center over the dough. Keep turning the bowl and repeat the process until all parts of the dough is covered. Carefully flip the dough and round it up. This completes one set of stretch and fold. Repeat this process six times at an interval of 30 minutes.
- Let the dough sit for bulk fermentation until it is almost double and has bubbles on the top. This may take 3-4 hours depending on the ambient temperature.
Shaping and cold fermentation:
- Dust a round or oval banneton well with rice flour.
- Flip the dough onto a lightly floured surface. Pick one side of the dough and fold it to the center. Pick the other side and fold it to the center. Now hold the dough gently and tuck it to form a log. Carefully place the dough seam-side up on the banneton.
- Cover the dough loosely and place it in the refrigerator overnight for cold fermentation and final rise.
Bake the cheese sourdough bread:
- The following morning, place the Dutch oven in the oven and preheat to 450 F (230 C) for 45 minutes.
- Once the oven is preheated, take the dough out of the fridge. Flip it onto a parchment paper or baking sheet.
- Score the dough using a blade or sharp knife.
- Carefully take the Dutch oven out of the oven. Place the scored dough along with the baking paper into the hot Dutch oven and immediately close the lid.
- Place it back in the oven and bake for 20 minutes.
- Take the lid off the Dutch oven and bake for another 15 minutes.
- Turn off the oven and keep the door ajar. Let the bread sit in the oven for 15 minutes for curing.
- Cool completely, slice, and serve.
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