Description
A spicy, savory vegan artisan bread bursting with fiery jalapeños and rich dairy-free cheddar. This easy-to-follow recipe yields a crispy crust with a soft, chewy interior, perfect for sandwiches, soups, or standalone snacking. Fully plant-based and irresistibly flavorful!
Ingredients
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2 cups bread flour
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1 cup all-purpose flour
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2 tsp active dry yeast
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1 tsp salt
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1 tbsp sugar
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1½ cups warm water
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2 tbsp olive oil
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½ cup diced jalapeños (seeds removed for milder heat)
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1 cup shredded vegan cheddar cheese
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Optional: Cornmeal for dusting
Instructions
- Activate Yeast: Combine warm water and sugar in a bowl. Sprinkle yeast over it and let sit for 5–10 minutes until foamy
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Mix Dough: In a large bowl, whisk flours and salt. Add the yeast mixture and olive oil, stirring until a shaggy dough forms.
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Knead: Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
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First Rise: Place dough in an oiled bowl, cover, and let rise in a warm place for 1–1.5 hours until doubled.
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Add-Ins: Punch down dough, flatten into a rectangle, and sprinkle with jalapeños and vegan cheddar. Fold and knead gently to distribute.
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Shape: Form into a round or oval loaf and place on a parchment-lined or cornmeal-dusted baking sheet.
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Second Rise: Cover and let rise for 30–45 minutes. Preheat oven to 450°F (232°C).
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Bake: Score the top of the loaf with a sharp knife. Bake for 30–35 minutes until golden brown and the internal temperature reaches 200°F (93°C).
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Cool: Let cool on a wire rack for at least 30 minutes before slicing.
Notes
Spice Level: Adjust jalapeño quantity or keep seeds for extra heat.
Cheese Options: Experiment with vegan pepper jack or mozzarella for variation.
Storage: Store in an airtight container for up to 3 days or freeze sliced for 2 months.
Key Tip: Do not skip the cooling step; it ensures the bread sets properly and avoids a gummy texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Lunch & Dinner, Bread
- Method: Baking
- Cuisine: Vegan Artisan