If you love homemade bread with a little kick, this Potato Flake Sourdough Jalapeño Cheddar Sandwich Bread is a must-try! The flavor of the potato flake sourdough starter pairs perfectly with the spice of jalapeños and the richness of sharp cheddar. Every bite is soft, flavorful, and just the right balance of heat and cheesy goodness.
This bread is not only delicious but also a fun way to experiment with your potato flake sourdough starter. With a long fermentation time, the dough develops a deep, complex flavor, making it a fantastic option for sandwiches, grilled cheese, or simply enjoying warm with butter. Plus, the extra cheese and fresh jalapeños on top create a golden, bakery-worthy crust that looks as good as it tastes!
Maybe you want a flavorful loaf without the spice. I would suggest checking out my original potato flake starter bread recipe. If it is your first time making one of my sourdough recipes, welcome! I’m so glad you are here! A few other recipes you might want to check out are my regular or pumpkin cinnamon rolls and my french toast recipe (a perfect way to use up stale bread.)
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Tools Needed:
- Stand mixer with dough hook attachment (or a large mixing bowl and wooden spoon)
- Measuring cups and spoons
- Digital kitchen scale (optional but recommended)
- Large mixing bowl
- Plastic wrap or a clean kitchen towel
- 9×5-inch bread pan (greased or lined with parchment paper)
- Dough scraper (optional, for scraping dough out of the bowl)
- Digital thermometer (to check internal temperature)
- Wire cooling rack
Ingredients:
- 3 to 3 ½ cups (430g) bread flour
- ½ tablespoon table salt
- ½ cup potato flake sourdough starter (active starter)
- ½ cup warm water
- ⅓ cup diced pickled jalapeños (with liquid)
- 1 cup freshly grated sharp cheddar cheese
- ¼ cup granulated sugar
- ¼ cup olive oil
- ½ teaspoon garlic powder
- ½ tablespoon jalapeño juice (from the jar)
- Additional shredded cheese and fresh jalapeño slices for topping (optional)
How to Make Potato Flake Sourdough Jalapeño Cheddar Sandwich Bread
Mix the Dough
In the bowl of a stand mixer, combine all ingredients. Using the dough hook attachment, knead on low to medium speed for about 5 minutes, or until the dough forms a smooth ball and pulls away from the sides of the bowl.
First Rise (Bulk Fermentation)
Transfer the dough to a lightly oiled bowl and cover it with plastic wrap. Let the dough rise at room temperature (ideally 75-80°F) for about 8 hours, or until doubled in size. Rise time can vary based on your kitchen temperature or the overall temperature of your home and the strength of your starter.
Shape the Loaf
Lightly flour a clean work surface and turn out the dough. Gently press it flat to remove air bubbles. Roll it tightly into a loaf shape, pinching the edges to seal.
Second Rise
Place the shaped dough into a greased or parchment-lined 9×5-inch bread pan. Cover with plastic wrap and let the bread rise again until doubled, about 8 more hours, depending on room temperature.
Prepare for Baking
Preheat your oven to 350°F. If desired, add additional shredded cheese and slices of fresh jalapeño peppers to the top of the bread loaf. Be careful not to press them into the dough to avoid deflating it.
Bake the Bread
Bake for 10-15 minutes, then tent the loaf with foil to prevent the toppings from burning. Continue baking for about 30 more minutes. The total amount of time you will bake your loaf is 40- 45 minutes, or until the internal temperature reaches 190-200°F using a digital thermometer. You want the top of the bread to be golden brown in color.
Cool and Enjoy
Remove the loaf from the pan and let it cool on a wire rack before slicing. Enjoy as a savory snack, toasted with butter, or as the base for an incredible sandwich!
Best Ways to Enjoy Jalapeño Cheddar Sandwich Bread
This Potato Flake Sourdough Jalapeño Cheddar Loaf is packed with bold flavors, making it incredibly versatile. Whether you’re serving it fresh out of the oven or toasting it for an extra crispy bite, here are some of the best ways to enjoy this delicious bread:
Classic Grilled Cheese Sandwich with a Kick
Take your grilled cheese to the next level by using this bread with sharp cheddar, Monterey Jack, or pepper jack cheese for an extra cheesy, spicy sandwich. Add crispy bacon or caramelized onions for even more flavor!
The Ultimate Sandwich Bread
This loaf makes the perfect base for sandwiches. Try it with:
- Turkey, bacon, and avocado for a hearty, flavorful combo.
- Roast beef and horseradish mayo for a spicy, tangy twist.
- Ham and Swiss with honey mustard to balance the spice with a touch of sweetness.
Toasted with Butter or Cream Cheese
Sometimes simple is best! Toast a thick slice and spread it with butter, garlic butter, or cream cheese for a warm and comforting treat.
Bread for Dipping
This bread pairs beautifully with soups, stews, and dips. Serve it alongside:
- Tomato soup for a spicy twist on a classic pairing.
- Chili for a bold and hearty combination.
- Spinach and artichoke dip for a creamy contrast to the spice.
Spicy Breakfast
Start your day with a flavorful breakfast by topping a slice with:
- A fried or scrambled egg and a sprinkle of extra cheese.
- Avocado and a poached egg for a delicious, healthy option.
- Honey or hot honey for a surprising sweet-and-spicy contrast.
Croutons or Bread Crumbs
Leftover bread? Cube it up, toast it, and make cheesy jalapeño croutons for salads or soups. You can also pulse it in a food processor to make flavorful homemade breadcrumbs for casseroles and coatings.
However you choose to enjoy it, this Jalapeño Cheddar Sourdough Bread is sure to be a hit!
What’s your favorite way to serve it? Let me know in the comments!
Why I Choose to Use Pickled Jalapeños in This Recipe
When developing this Potato Flake Sourdough Jalapeño Cheddar Loaf, I knew that jalapeños were a must—but instead of using fresh, I opted for pickled jalapeños. Here’s why:
Better Flavor Distribution
Pickled jalapeños have a tangy, slightly sweet, and mellow heat that blends seamlessly into the dough. Their briny acidity enhances the flavor of the bread without overpowering it, giving each bite just the right balance of spice and savoriness.
Softer Texture in the Bread
Fresh jalapeños can sometimes dry out or become chewy when baked. Pickled jalapeños, on the other hand, stay tender and distribute more evenly throughout the loaf, ensuring a soft texture in every bite.
Added Moisture from the Brine
One of the secrets to this recipe is using a little bit of the pickling juice in the dough. The brine not only enhances the jalapeño flavor but also contributes to a softer, more flavorful crumb. It helps keep the bread moist while adding a subtle tang that complements the sourdough starter beautifully.
Consistent Spice Level
Fresh jalapeños can vary in heat, sometimes being mild and other times overwhelmingly spicy. Pickled jalapeños offer a more consistent spice level, making it easier to control the heat of your bread while still giving it a kick.
Convenience and Year-Round Availability
Pickled jalapeños are always available, making them an easy pantry staple to keep on hand. Unlike fresh jalapeños, which can vary in size and heat depending on the season, the pickled version provides a reliable and convenient option without sacrificing flavor.
While you can certainly use fresh jalapeños if you prefer, I love the depth of flavor and reliability that pickled jalapeños bring to this recipe. Plus, a little extra pickling juice in the dough makes all the difference!
Why Incorporate the Inclusion Ingredients in the First Rise
When making this Potato Flake Sourdough Jalapeño Cheddar Loaf, I add the inclusion ingredients—cheese, pickled jalapeños, garlic powder, and jalapeño juice—right from the beginning, during the first mix and rise. Here’s why I take this approach:
Even Distribution of Flavors
Incorporating the inclusions early ensures that the cheese and jalapeños are evenly spread throughout the dough. This way, every slice is packed with flavor, instead of having large pockets of cheese or clusters of jalapeños in just a few areas.
Better Flavor Infusion
Allowing the inclusions to ferment with the dough during the first rise helps meld the flavors together. The pickled jalapeño juice enhances the tanginess of the sourdough, while the garlic powder and cheese infuse into the dough, creating a deeper, more complex flavor profile.
Prevents large Air Pockets
One of the challenges of baking cheese-filled bread is avoiding large air pockets where the cheese melts and leaves behind empty gaps. By incorporating the inclusions during the first rise the cheese and jalapeños are evenly distributed throughout the dough, preventing clusters that could create air pockets.
Maintains the Integrity of the Dough
Adding inclusions too late can cause uneven hydration and make it difficult for the dough to hold its shape. By mixing everything in from the start, the dough can properly absorb the moisture from the jalapeños and cheese, leading to a smooth, well-structured loaf.
By incorporating these flavorful ingredients in the first rise, the result is a well-balanced, cohesive loaf with every bite bursting with cheesy, garlicky, and slightly spicy goodness.
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Potato Flake Sourdough Jalapeño Cheddar Sandwich Bread
Equipment
- Stand mixer with dough hook attachment (or a large mixing bowl and wooden spoon)
- measuring cups and spoons
- Digital kitchen scale (optional but recommended)
- Large mixing bowl
- Plastic wrap or a clean kitchen towel
- 9×5-inch bread pan (greased or lined with parchment paper)
- Dough scraper (optional, for scraping dough out of the bowl)
- Digital thermometer (to check internal temperature)
- Wire Cooling Rack
Ingredients
- 3 to 3 ½ cups bread flour (430 grams)
- ½ tablespoon table salt
- ½ cup potato flake sourdough starter active starter
- ½ cup warm water
- ⅓ cup diced pickled jalapeños with liquid
- 1 cup freshly grated sharp cheddar cheese
- ¼ cup granulated sugar
- ¼ cup olive oil
- ½ teaspoon garlic powder
- ½ tablespoon jalapeño juice from the jar
- Additional shredded cheese and fresh jalapeño slices for topping optional
Instructions
- In the bowl of a stand mixer, combine all ingredients. Using the dough hook attachment, knead on low to medium speed for about 5 minutes, or until the dough forms a smooth ball and pulls away from the sides of the bowl.
- Transfer the dough to a lightly oiled bowl and cover it with plastic wrap. Let the dough rise at room temperature (ideally 75-80°F) for about 8 hours, or until doubled in size. Rise time can vary based on your kitchen temperature or the overall temperature of your home and the strength of your starter.
- Lightly flour a clean work surface and turn out the dough. Gently press it flat to remove air bubbles. Roll it tightly into a loaf shape, pinching the edges to seal.
- Place the shaped dough into a greased or parchment-lined 9×5-inch bread pan. Cover with plastic wrap and let the dough rise again until doubled, about 8 more hours, depending on room temperature.
- After the loaf has doubled, preheat your oven to 350°F. If desired, add additional shredded cheese and thin slices of fresh jalapeño peppers to the top of the bread loaf. Be careful not to press them into the dough to avoid deflating it.
- Bake for 10-15 minutes, then tent the loaf with foil to prevent the toppings from burning. Continue baking for about 30 more minutes. The total amount of time you will bake your loaf is 40- 45 minutes, or until the internal temperature reaches 190-200°F using a digital thermometer. You want the top of the bread to be golden brown in color.
- Remove the loaf from the pan and let it cool on a wire rack before slicing. Enjoy as a savory snack, toasted with butter, or as the base for an incredible sandwich!
This is my next load of bread to make!