Potato Flake Sourdough Jalapeño Cheddar Sandwich Bread
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.
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
- 9x5-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 9x5-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!
Notes
Add more jalapenos for a spicier loaf.
You can also add more jalapeno juice for a spicier loaf. If you do this, be sure to reduce the water by the same amount you add of jalapeno juice.
Remove the seeds from the jalapeno slices on the top to prevent it from being too spicy.