Jalapeno-Cheddar Pull-Apart Bread

Ingredients

• 3 cups Bread Flour (King Arthur Bread Flour, sifted)
• 2.25 tsp Instant Yeast (One 0.25‑oz packet)
• 1 cup Warm Water (110‑115°F, helps activate yeast)
• 2 tbsp Granulated Sugar (Feeds the yeast)
• 1 tsp Salt (Enhances flavor)
• 5 tbsp Unsalted Butter (3 tbsp melted into dough, 2 tbsp softened for topping)
• 1.5 cups Shredded Cheddar Cheese (Sharp cheddar, grated)
• 0.33 cup Pickled Jalapeños (Finely diced, drained)
• 0.5 tsp Garlic Powder (Optional, adds depth)

Instructions

1. Activate Yeast

   In a small bowl combine warm water, sugar, and instant yeast. Stir gently and let sit until foamy, about 5 minutes.

   Time: PT5M

2. Mix Dry Ingredients

   In a large mixing bowl whisk together bread flour and salt until evenly distributed.

   Time: PT2M

3. Combine and Knead

   Make a well in the flour, pour in the melted butter and the yeast mixture. Mix until a shaggy dough forms, then knead (by hand or with a stand mixer) for 6‑8 minutes until smooth and elastic.

   Time: PT7M

4. First Rise

   Cover the bowl with a kitchen towel and let the dough rise in a warm spot until doubled in size, about 45 minutes.

   Time: PT45M

5. Prepare Filling

   While the dough rises, combine shredded cheddar, diced pickled jalapeños, and garlic powder in a small bowl. Set aside.

   Time: PT5M

6. Shape Dough

   Punch down the risen dough, turn it onto a lightly floured surface and roll into a 12‑by‑8‑inch rectangle.

   Time: PT5M

7. Add Butter and Filling

   Brush the surface with the softened 2 tbsp butter, then sprinkle the cheddar‑jalapeño mixture evenly over the dough.

   Time: PT3M

8. Fold and Stack

   Fold the dough into thirds like a letter, then cut the folded sheet into 12 equal strips. Stack the strips on top of each other, seam side down, to form a tall loaf. Transfer to a parchment‑lined baking sheet.

   Time: PT7M

9. Second Rise

   Cover the loaf loosely with a towel and let it rise until puffy, about 20 minutes.

   Time: PT20M

10. Bake

    Preheat the oven to 375°F. Bake the loaf for 20‑25 minutes, until the top is golden brown and the cheese is melted and bubbly.

    Time: PT22M

    Temperature: 375°F

11. Cool and Serve

    Remove from oven, let the bread cool on a rack for 10 minutes, then pull apart the sections and serve warm.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g