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Jalapeño-Cheddar Pull-Apart Bread Recipe

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4.1 from 89 reviews

  • Author: admin
  • Total Time: 3 hours 45 minutes
  • Yield: 9 loaves 1x

Description

This Jalapeño-Cheddar Pull-Apart Bread is a savory, cheesy delight perfect for sharing. Made with a soft yeast dough layered with spicy pickled jalapeños and sharp cheddar cheese, this pull-apart bread offers a gooey, flavorful experience with every piece. Ideal as an appetizer, snack, or a bold bread side, it’s made using a stand mixer and baked to a golden, crusty finish, creating an irresistible treat that pulls apart easily for enjoying cheesy, spicy bites.

Ingredients

Scale

Dough Ingredients

  • 3 cups (360g) King Arthur Unbleached Bread Flour
  • 1/4 cup (39g) yellow cornmeal
  • 2 tablespoons (25g) granulated sugar
  • 2 1/2 teaspoons instant yeast
  • 1 1/2 teaspoon table salt
  • 1 large egg yolk, at room temperature; white reserved
  • 2 tablespoons (28g) unsalted butter, at room temperature
  • 3/4 cup plus 3 tablespoon (212g) water, warm (95°F to 105°F)

Filling Ingredients

  • 3/4 cup (100g) pickled jalapeños, at room temperature, finely diced
  • 6 tablespoons (85g) unsalted butter, softened
  • 2 cups (227g) cheddar cheese, grated, at room temperature

Instructions

  1. Make the dough: Weigh your flour or spoon it gently into a cup, then sweep off the excess. In the bowl of a stand mixer fitted with the dough hook, combine the flour, cornmeal, sugar, instant yeast, salt, egg yolk, butter, and warm water. Mix on low speed until ingredients are incorporated, about 2 minutes. Then increase the mixer speed to medium and knead until the dough is smooth and elastic, about 6 to 8 minutes.
  2. First rise: Cover the bowl or transfer the dough to a lightly greased container, such as a 2-quart dough-rising bucket. Let the dough proof at room temperature until doubled in size, which should take about 1 to 1 1/2 hours.
  3. Shape and rest: Transfer the risen dough to a lightly floured surface and roll it out into a 12” x 16” rectangle, dusting with flour as needed to prevent sticking. Cover the dough and allow it to rest for 10 minutes to relax the gluten.
  4. Prepare filling: Finely dice the pickled jalapeños and combine them in a small bowl with the softened butter. Mix vigorously with a flexible spatula until fully incorporated into a spreadable mixture. Use a small offset spatula to spread this jalapeño-butter mixture evenly across the dough surface, leaving a 1/2-inch border clear on all sides. Then sprinkle the grated cheddar cheese evenly over the butter layer.
  5. Cut dough: Using a large knife, cut the dough into twelve 4-inch squares carefully, maintaining even size.
  6. Prepare pan: Lightly grease a 9” x 4” Pullman loaf pan to prevent sticking during baking.
  7. Stack dough pieces: Stack the cut dough squares into two neat piles of six each, aligning edges with the 1/2-inch bare border facing upward. Transfer these stacks to the prepared pan side by side, positioning so that the bare edges form the top of the loaf. It’s normal if the stacks slump slightly when moved into the pan.
  8. Second rise: Cover the pan and allow the dough to rise again at a warm room temperature (70°F to 75°F) for 1 1/2 to 2 hours, until it reaches the top edge of the pan.
  9. Preheat oven: Toward the end of the rise, preheat the oven to 425°F and position a rack in the center.
  10. Egg wash: Whisk the reserved egg white from the dough and carefully brush it all over the top of the loaf to promote a glossy, golden crust.
  11. Bake: Place the bread in the preheated oven without the lid on the Pullman pan. Immediately reduce the temperature to 400°F and bake for 32 to 36 minutes. The bread should turn a deep golden brown and feel firm. Check doneness with a digital thermometer; the internal temperature should reach at least 190°F.
  12. Cool and serve: Remove the bread from the pan and place it on a rack to cool briefly before serving by pulling apart the pieces, or allow it to cool completely before slicing thoroughly.
  13. Storage: Store leftover bread covered at room temperature for several days. For longer storage, freeze the bread tightly wrapped to preserve freshness.

Notes

  • Use unbleached bread flour for better gluten development and structure.
  • Warm water should be between 95°F and 105°F to activate yeast without killing it.
  • Allow dough to fully proof to ensure a soft, airy bread texture.
  • Reserve the egg white for an egg wash to give the crust a shiny finish.
  • Pickled jalapeños add tang and heat; rinse and dry if you prefer less spice.
  • The Pullman pan shapes the bread with a uniform, pull-apart loaf—substitute with a similar sized pan if unavailable.
  • Check internal temperature for doneness to avoid underbaking.
  • Allow bread to cool before slicing completely to prevent cheese oozing out.
  • Leftover bread freezes well and can be thawed at room temperature or gently reheated.
  • Prep Time: 30 minutes
  • Cook Time: 36 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

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Find it online: https://mettehelbak.com/jalapeno-cheddar-pull-apart-bread-recipe/