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Freshly baked vegan jalapeno cheese artisan bread recipe on a wooden table, topped with melted vegan cheese and sliced jalapeños, surrounded by ingredients like flour, jalapeños, and a bowl of vegan cheese.

how to make vegan jalapeno cheese artisan bread recipe

Emma
A spicy, cheesy, and plant-based artisan bread recipe with a rustic crust and soft interior, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
2 hours
Total Time 2 hours 55 minutes
Course Bread, Side Dish, Snack
Cuisine American, Plant-Based, vegan
Servings 8
Calories 180 kcal

Ingredients
  

  • Dry Ingredients
  • 3 ½ cups bread flour
  • 1 packet 2 ¼ tsp active dry yeast
  • 1 tsp salt
  • 1 tsp garlic powder optional
  • Wet Ingredients
  • 1 ¼ cups warm water
  • 2 tbsp olive oil
  • Add-Ins
  • 1 cup vegan cheese shredded
  • 2-3 fresh jalapeños diced
  • 1 tbsp nutritional yeast optional
  • Optional Toppings
  • Extra vegan cheese
  • Sesame seeds or flaky sea salt

Instructions
 

  • Activate the Yeast: Combine warm water and yeast in a bowl. Let it sit for 5-10 minutes until frothy.
  • Mix the Dough: Add flour, salt, garlic powder, and olive oil to the yeast mixture. Mix until a shaggy dough forms. Fold in vegan cheese and jalapeños.
  • Knead the Dough: Knead on a floured surface for 8-10 minutes until smooth and elastic.
  • First Rise: Place dough in an oiled bowl, cover, and let rise for 1-2 hours until doubled in size.
  • Shape the Dough: Punch down the dough, shape it into a round loaf, and place it on parchment paper or in a Dutch oven.
  • Second Rise: Cover and let rise for 30-45 minutes.
  • Preheat the Oven: Preheat to 450°F (230°C). If using a Dutch oven, preheat it as well.
  • Score and Bake: Score the dough, sprinkle toppings, and bake for 25 minutes covered (if using a Dutch oven), then 10-15 minutes uncovered.
  • Cool and Enjoy: Let the bread cool for 20-30 minutes before slicing.

Notes

  • For a gluten-free version, use a 1:1 gluten-free flour blend.
  • Adjust the spice level by adding or removing jalapeño seeds.
  • Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.