Vegan Cheddar jalapeno bread, say what? 

This post is dedicated to all my vegan lovelies who have longed to partake in the jalapeno cheddar loaves that have haunted them from bakery windows for way too long. You can enjoy this yummy treat just like everybody else by simply swapping out regular cheese with your favorite vegan alternative. I prefer to use Daiya cheddar blocks for their oohey, gooey, melting abilities. I also like to throw some, “Follow your Heart” shredded parm on top for a little extra goodness.

My mouth is watering just writing this, so let’s not waste any more time and get right into the recipe.

Jalapeño Cheddar Dutch Oven Crusty Bread (Vegan)

Prep time is for warming dutch oven, chopping and mixing ingredients. Add 8 hours to that time for the dough to rise. 

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Prep Time 1 hr 15 mins

Cook Time 55 mins

Total Time 2 hrs 10 mins

Course dinner sides, sides

Servings 1 loaf

Ingredients

  

1x2x3x

• 3 cups, heaping all-purpose flour * I prefer unbleached
• 1 1/8 tsp active dry yeast
• 1 1/2 tsp salt * I prefer kosher salt
• 2 cups lukewarm water
• 1 cup Cheddar (vegan) cheese + extra for the top of bread * I prefer the Daiya cheddar block
• 1 large jalapeño (finely minced)
• 1/2 large jalapeño sliced to add to top
• vegan parmesan for topping (optional)

Instructions

 

• MEASURE. Three heaping cups all-purpose flour, one teaspoon kosher salt, and 1 1/8 teaspoon active dry yeast into a large bowl and whisk to combine. Make a well in the flour mixture, add 2 cups warm water to the well, and stir until a rough, shaggy dough forms. Cover the bowl and let the dough rise in on the countertop (a warm place) until doubled in size and bubbly, 8 to 18 hours.
  
• GRATE.  1 cup vegan cheddar cheese + extra for topping the bread, remove seeds of one large jalapeño, and finely mince. Then slice another 1/2 jalapeno in rounds to add to the top (removing seeds optional) set aside. 
  
• PREP. Prep your dutch oven. Heat oven to 450 degrees F. Once the oven is preheated, place a 6-quart Dutch oven (with cover) in the oven for 45 minutes before baking.
• DOUGH. Generously flour a clean surface (I use a chopping block) and transfer the dough mixture to it, with floured hands, Sprinkle the dough with the cheddar cheese, and jalapeño. Fold the dough over onto itself four times to incorporate the add-ins. Flip the dough over and fold more cheese and jalapeno into the mixture. Flip again and quickly shape it into a round or oval shape ball. Cover with a towel and let rise while Dutch oven is heating. 
  
• BAKE. Remove Dutch oven from the oven (Careful it's hot) and carefully transfer the dough into it. (if the bottom of the Dutch oven isn't coated with enamel, place parchment paper beneath the mixture). Cover Dutch oven and return to oven. Bake bread 45 minutes covered.
• GARNISH. After 45 minutes, remove the pot from the oven, remove the lid, sprinkle the top of the loaf with the additional grated cheddar, some parmesan, and jalapeño slices. Return the dutch oven to the oven (cover removed) to bake an additional 10 minutes until golden and crisp. * After about 5 minutes open oven and push the jalapeno slices into the melting cheese with the back of a spoon.
  
• SERVE. Best enjoyed warm, fresh from the oven.

Notes

 *For spicier bread with some heat leave seeds in. 

Tried this recipe?Let us know how it was!

Want the basic bread recipe? Click here Dutch oven no-knead bread (Quarantine Cooking)