How to Make the Best Vegan Jalapeño Cheese Artisan Bread
A crusty artisan bread with a golden exterior, filled with the bold flavors of diced jalapeños and melted vegan cheese. Perfect for dinner parties, soups, or as a snack!
Ingredients
Dry Ingredients:
- 3 cups bread flour
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
Wet Ingredients:
- 1 cup warm water 100–110°F
- 2 tablespoons olive oil
Add-ins:
- 1 cup shredded vegan cheese
- 2 –3 fresh jalapeños diced (adjust for spice level)
Instructions
Activate the Yeast:
- Combine warm water and sugar in a small bowl. Sprinkle the yeast on top and let it sit for 5–10 minutes until frothy.
Mix the Dough:
- In a large bowl, mix bread flour and salt. Add the activated yeast mixture and olive oil. Stir until a shaggy dough forms.
Add the Flavor:
- Fold in shredded vegan cheese and diced jalapeños. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
First Rise:
- Place the dough in a lightly greased bowl. Cover with a towel and let it rise in a warm spot for 1–2 hours until it doubles in size.
Shape the Dough:
- Punch down the dough, shape it into a round or oval loaf, and place it on parchment paper.
Second Rise:
- Cover the dough with a towel and let it rise for another 30–45 minutes. Preheat the oven to 450°F (230°C) with a Dutch oven inside.
Score and Bake:
- Score the top of the loaf with a sharp knife. Bake in the preheated Dutch oven for 25 minutes with the lid on, then 10–15 minutes uncovered until golden brown.
Cool and Serve:
- Let the bread cool on a wire rack for at least 20 minutes before slicing. Enjoy!
Notes
Adjust Spice Level: Remove seeds and membranes from jalapeños for less heat.
Cheese Substitution: Use any meltable vegan cheese, such as vegan cheddar or mozzarella.
Storage Tips: Wrap leftovers in a clean kitchen towel or store in a paper bag for up to 2 days. Freeze for longer storage.
Nutrition Facts (Per Serving)
- Calories: ~180 kcal
- Protein: 5g
- Fat: 4g
- Carbs: 30g
- Fiber: 2g
- Sodium: 220mg