A classic flavour combination in a light and delicious yeast bread! Cheese and jalapeño all twisted together into a pretty loaf. Uses pickled jalapeños for best flavour. Makes one loaf, but you can double.
In a large bowl or the bowl of a stand mixer, combine the water and buttermilk and whisk in the yeast until dissolved. Let stand 5 minutes. (*If measuring the flour in cups, add only 3 cups of the flour, to start). Add the flour, salt and sugar, along with the melted butter. Mix by hand or with a dough hook until the mixture is combined, about 2 minutes. Let the dough rest for 5 minutes.
Continue mixing the dough, adding more flour in very small increments, as needed, until the dough becomes soft, smooth and tacky, but not sticky. The dough should wrap around a dough hook and clean the bowl.
Transfer the dough to a lightly floured surface and knead for a couple of minutes, adding more flour only if the dough is sticking to your hands or the work surface, then form dough into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap and either refrigerate for up to 4 days, or allow to sit at room temperature until doubled in size (about 60-90 minutes). (*Tip: I like to use an 8-cup glass measuring cup, so it's easy to see when it's doubled by the markings).
Note: If you have refrigerated your dough, remove from the refrigerator 2 hours before you plan to bake, to allow it to come to room temperature.
Grease an 8-inch by 4-inch loaf pan and set aside.
Using a rolling pin, roll into a rectangle approximately 10 inches wide and 16 inches long.
**If you are unclear about the shaping process for this bread, scroll up above this Recipe Card to see photos of the shaping process**
Scatter the shredded cheddar over the dough evenly and then scatter the jalapeño on top. Starting with a long side, roll the dough up jelly-roll style and pinch the seam together.
Shaping: Using a sharp knife, cut the roll of dough down the centre, lengthwise. Rotate each piece so that the cut sides are facing upward and place them side-by-side. Pinch together the farthest end. Keeping the cut sides facing upwards as much as possible, place the right-side piece over the left-side piece and twist the two pieces together. Pinch together the ends closest to you once twisted. Form the twisted dough into a "U" shape and twist the two sides together once or twice, pinching the loose ends together. If any cheese escapes, just place it back on top.
Using a bench scraper or spatula, carefully lift the dough into the greased loaf pan. Cover pan with a greased piece of plastic wrap and allow to rise until the dough rises to about 1-inch above the side of the pans in the middle, about 30-45 minutes
Preheat oven to 350° F. (regular bake/not fan assisted). Bake for about 45 minutes total, but after 25 minutes of baking, rotate pan front-to-back in the oven and loosely cover with a piece of aluminum foil if necessary (if bread is already well-browned), to prevent the top from over-browning. Bread should reach at least 190° internal temperature in the centre.
Remove the bread from the oven and allow to cool in the pans for a couple of minutes. Run a sharp knife around the edge of the bread and carefully remove the loaves to a cooling rack. Allow the loaf to cool for 1 hour before slicing. *Slicing hot or very warm bread will make for a gummy crumb, so resist the urge and let it cool :)
Notes
Bread flour is recommended for best texture and lightness. If you only have all purpose flour on hand, you can use it, but your bread may be a bit less light. If using all purpose flour, you may find you have to use a bit more flour to get to that moist, smooth dough stage.Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe! You'll also find My Best Tips for Baking with Yeast and a video of the shaping of this cheese bread, too.