Crust & Crumb Academy · Enriched Breads
Bakery-Style Jalapeño Cheddar Sandwich Loaf
The grilled cheese bread you didn't know you needed
Ingredients
| Grams | Volume | Ingredient | Baker's % |
|---|---|---|---|
| Dough | |||
| 500g | 4 cups | bread flour | 100% |
| 240ml | 1 cup | whole milk, warmed to 100-110°F (38-43°C) | 48% |
| 60ml | ¼ cup | warm water, 100-110°F (38-43°C) | 12% |
| 7g | 2¼ tsp (1 packet) | instant yeast | 1% |
| 42g | 2 tbsp | honey | 8% |
| 42g | 3 tbsp | unsalted butter, softened | 8% |
| 16g | 2 tbsp | powdered milk (dry milk powder) | 3% |
| 9g | 1½ tsp | fine sea salt | 2% |
| 1.5g | ½ tsp | garlic powder | 0% |
| Inclusions | |||
| 115g | 1 cup | sharp cheddar cheese, shredded | |
| 85g | ¾ cup | sharp cheddar cheese, cut into ½" cubes | |
| 85g | ⅔ cup | pickled jalapeños, drained, patted dry, roughly chopped | |
| Topping | |||
| 30g | ¼ cup | shredded sharp cheddar | |
| 14g | 1 tbsp | melted butter (optional) | |
Process
1
Activate the Yeast
In your stand mixer bowl, combine the warm milk, warm water, and honey. Sprinkle the instant yeast over top and stir briefly to combine. No bloom time needed with instant yeast.
2
Add Dry Ingredients
Add the bread flour, powdered milk, salt, garlic powder, and softened butter.
3
Mix and Knead
Using the dough hook, mix on low speed for 2 minutes until a shaggy dough forms. Increase to medium speed and knead for 8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. Hand mixing alternative: Stir until shaggy, then turn out and knead by hand for 10-12 minutes.
4
Add Inclusions
With the mixer on low, add the shredded cheddar, cubed cheddar, and chopped jalapeños.
5
Mix Briefly
Mix just until evenly distributed, about 1 minute. Some cheese may poke out of the dough, and that's fine.
6
Transfer and Cover
Place dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel.
7
Let Rise
Let rise in a warm spot (75-80°F / 24-27°C) until doubled in size, about 60-75 minutes.
8
Prepare the Pan
Grease a 9×5" loaf pan.
9
Deflate and Turn Out
Gently deflate the dough and turn it out onto a lightly floured surface.
10
Shape into Rectangle
Pat the dough into a rectangle roughly 8" x 10".
11
Roll into a Log
Starting from the short end, roll the dough tightly into a log, pinching the seam to seal.
12
Place in Pan
Place the dough seam-side down in the prepared pan, tucking the ends under if needed for a tidy shape.
13
Cover the Pan
Cover the pan loosely with plastic wrap or a towel.
14
Let Rise
Let rise until the dough crowns about 1" above the rim of the pan, about 45-60 minutes.
15
Preheat Oven
About 20 minutes before the dough is ready, preheat your oven to 375°F (190°C).
16
Add Cheese Topping
Sprinkle the remaining shredded cheddar over the top of the loaf.
17
Bake
Bake for 30-35 minutes until the top is deep golden brown and the internal temperature reaches 190-200°F (88-93°C).
18
Check for Browning
If the cheese on top is browning too quickly, tent loosely with foil for the last 10 minutes.
19
Remove from Oven
Remove from oven. Brush the top with melted butter if desired (adds shine and a little extra richness).
20
Cool in Pan
Let cool in the pan for 10 minutes, then turn out onto a wire rack.
21
Cool Completely
Cool for at least 30 minutes before slicing. The bread is still setting inside!
22
Top with Cheese
Sprinkle ¼ cup (30g) shredded cheddar over the proofed loaf.
23
Bake
Bake at 375°F (190°C) for 30-35 minutes until deep golden brown.
24
Check Internal Temp
Internal temperature should reach 190-200°F (88-93°C).
25
Cool Before Slicing
Cool in pan 10 minutes, then on a rack for at least 30 minutes before slicing.
Baker's Percentages
bread flour
100%
whole milk, warmed to 100-110°F (38-43°C)
48%
warm water, 100-110°F (38-43°C)
12%
instant yeast
1%
honey
8%
unsalted butter, softened
8%
📐 Learn How Baker's % Works →Henry's Tip
The dough should pass the windowpane-test when ready. Stretch a small piece thin — if it stretches without tearing, you're good.
Classroom Lessons
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