Jalapeño Cheddar Loaf
- Feb 19
- 2 min read
Updated: Apr 28
A savory artisan loaf layered with sharp cheddar and sliced jalapeños, rolled for pockets of flavor throughout.
Forage Baker's Notes
Flour matters. Gluten-free flour blends—and even wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale for best results. If you don’t yet own a scale, gently scoop Artisan Bread Flour into a measuring cup and level with a knife. This method yields approximately 125g per cup.
Packing the cup can result in too much flour and a denser loaf.
Spooning flour into the cup may under-measure.
Ingredients
Makes 1 large loaf or 2 smaller rounds
Dough
2½ cups (313g) Artisan Bread Flour
1¼ cups (300g) egg whites
1 cup (240g) room temperature water or beer
1 tsp (5g) apple cider vinegar, optional
Additions
2 cups shredded cheddar
¼ cup sliced jalapeños
¼ cup softened butter
1 tsp garlic powder
Instructions
Preheat oven to 400°F. Line a sheet pan with parchment.
In a large bowl, combine egg whites, water (or beer), and vinegar.
Add Artisan Bread Flour and mix until fully combined.
Cover and rest 15 minutes.
Knead gently for about 60 seconds until the dough tightens.
Press dough onto parchment into a rectangle, gently dimpling the surface.
Spread with softened butter. Sprinkle with garlic powder, jalapeños, and most of the cheddar.
Using parchment, roll dough into a log as you would cinnamon rolls.
Cut in half and shape into two rounds, or leave whole for one large loaf.
Bake 48–52 minutes for two smaller loaves or 76–80 minutes for one large loaf.
During the final minutes of baking, top with remaining cheese and jalapeños.
Loaf Notes
Store in plastic for a softer crust.
Store in paper for a drier crust.
Re-crisp in a 400°F oven for 8–10 minutes.
Refrigerate 7–10 days or freeze up to 1 year.
From the Forage Kitchen
Made with gluten-free Artisan Bread Flour — crafted to organic standards and designed for balanced structure, and everyday heritage baking.
