Jalapeño Cheddar Artisan Loaf

A savory artisan loaf layered with sharp cheddar and sliced jalapeños, rolled for pockets of flavor throughout. Rich, rustic, and perfect served warm alongside soups, chili, or a simple meal.

FORAGE BAKER'S NOTES

Flour Matters. Gluten-free flour blends—and even traditional wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale whenever possible.

If measuring by volume, gently scoop Artisan Bread Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser loaf, while spooning may under-measure.

WORKING THE DOUGH

This dough tightens quickly after resting and requires only brief kneading.

Rolling the dough with the filling creates pockets of cheese and jalapeño throughout the loaf rather than concentrating them in one area.

For a milder loaf, remove the jalapeño seeds before slicing.

Beer may be substituted for water to add additional depth of flavor.

DOUGH

• Makes 1 large loaf or 2 smaller rounds
• 2½ cups (313g) Artisan Bread Flour
• 1¼ cups (300g) egg whites
• 1 cup (240g) room-temperature water or beer
• 1 teaspoon (5g) apple cider vinegar, optional

FILLING

• 2 cups shredded cheddar cheese
• ¼ cup sliced jalapeños
• ¼ cup softened butter
• 1 teaspoon garlic powder

INSTRUCTIONS

1. Preheat oven to 400°F. Line a sheet pan with parchment paper.
2. In a large bowl, whisk together the egg whites, water (or beer), and apple cider vinegar.
3. Add Artisan Bread Flour and mix until fully combined.
4. Cover and allow the dough to rest for 15 minutes.
5. Knead gently for approximately 60 seconds until the dough begins to tighten.
6. Press the dough onto parchment paper into a rectangle and gently dimple the surface.
7. Spread evenly with softened butter.
8. Sprinkle with garlic powder, jalapeños, and most of the shredded cheddar.
9. Using the parchment paper as a guide, roll the dough into a log.
10. Cut the log in half and shape into two rounds, or leave whole for one large loaf.
11. Bake for 48–52 minutes for two smaller loaves or 76–80 minutes for one large loaf.
12. During the final minutes of baking, top with the remaining cheddar and jalapeños.

LOAF NOTES

Store in plastic for a softer crust.

Store in paper for a drier crust.

To restore crispness, bake at 400°F for 8–10 minutes.

Refrigerate for 7–10 days or freeze for up to 1 year.

FROM THE FORAGE KITCHEN

Made with Artisan Bread Flour—crafted to organic standards and designed for balanced structure and everyday heritage baking.