Cheddar Jalapeno Sourdough Bread for #TwelveLoaves

Cheddar Jalapeno Sourdough Bread | Magnolia DaysBubbles has been quite under utilized lately. It spent most of its days chilling in the refrigerator. Every now and then it needed to be fed and would sit on the counter while munching on flour and water. Part of it would be wastefully discarded in the feeding process. There is no one to blame for that waste except myself. This week it was put to good use. Bubbles became a part of cheddar jalapeno sourdough bread.

Bubbles is my sourdough starter. (If you didn’t figure that out already). I gave it a name after many years of feeding. Soon it will be 8 years old. It’s a real commitment and one I am determined to continue. The reward of tasting bread with that wonderful sourdough flavor is worth it all. This time I mixed in fresh jalapeño slices and grated sharp cheddar cheese. I used my base sourdough French bread recipe and baked it in loaf pans. Those pans gave it a the right shape for sandwich slices.

Cheddar Jalapeno Sourdough Bread | Magnolia DaysThe jalapeño and cheddar flavors are subtle. One flavor does not overpower the others. Georgia sourdough is much milder than that of the west coast and San Francisco. A cup of sharp cheddar cheese and a few small jalapeños did the trick. Part of the cheese and peppers are mixed in while kneading. The rest are sprinkled out over the dough before rolling and shaping into loaves. The bit of pepper in each slice gives a nice kick of heat to the cheese bread.

Which flavors do you like in sourdough bread? Bubbles will need to be utilized again. Plus there will be more Twelve Loaves challenges. You can help inspire me in a baking adventure. Leave your ideas in the comments below.

The Twelve Loaves Challenge for August is savory bread. Take a look at what the talented bakers made for the challenge:

Cheddar Jalapeno Sourdough Bread
Prep time
Cook time
Total time
Yield: Makes 2 loaves
  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water
  • 3½ to 4 cups all-purpose flour
  • 1½ cups sourdough starter at room temperature
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 2 to 3 fresh jalapeno peppers, sliced
  • 1 cup grated cheddar cheese
  1. Grease a large bowl. Lightly grease two 9- X 5-inch loaf pans.
  2. In the bowl of a stand mixer, dissolve yeast in warm water (110° to 115°) and let sit for 5 minutes. Make sure the yeast blooms (small bubbles form).
  3. Add 2 cups of flour, starter, sugar, and salt. Stir together using the flat beater on a low speed.
  4. Change flat beater to a dough hook. Add flour ½ cup at a time until you have a firm dough and the bowl is “clean” (dough has pulled in all the flour).
  5. Continue kneading with dough hook for about 5 minutes. Put dough on a lightly floured surface and knead by hand a few times to make sure it is smooth and elastic. Add in some of the jalapeno slices and cheese while kneading.
  6. Shape into a ball. Place in the greased bowl and turn to coat dough ball all over. Cover the dough loosely with plastic wrap or a slightly damp tea towel and set bowl in a warm spot. Let dough rise until doubled, about 1 to 1½ hours.
  7. Punch down dough. Divide into two equal parts. On a lightly floured surface, roll the dough half out to a 12- x 9-inch rectangle.
  8. Sprinkle half of the remaining cheese and jalapeno slices over the dough.
  9. Starting with the shorter side, roll it up tightly and pressing down while rolling. Pinch the edges and ends to seal. Place dough seam side down in prepared loaf pan. Repeat with remaing dough half.
  10. Cover with a towel and let rise at room temperature until doubled in size, about 45 to 60 minutes.
  11. About 30 minutes into the second rise, pre-heat the oven to 400°F. Once the loaves have doubled, make a slash across the top of the loaves using a sharp knife.
  12. Bake at 400ºF for about 30 minutes until golden brown.
  13. For extra crispy top crust, spray cold water several times while baking.
  14. Remove loaves immediately from pans and cool completely on a cooling rack before slicing.

#TwelveLoaves August: Savory. After a gorgeous month of July stone fruit breads, our August baking mission is taking on a savory side. Think breads with cheeses and spices. Garlic and onion, oh my! What savory mood are you in? Share your favorite savory bread recipe (yeast or quick bread). Let’s get baking!

Twelve Loaves LogoWant to join the #TwelveLoaves group? It’s easy!

  1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
  2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
  3. Have your Twelve Loaves bread that you baked this August, 2013, and posted on your blog by August 31, 2013.

#TwelveLoaves is a monthly bread baking party. It was created by Lora from Cake Duchess and runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.

Subscribe via email:

Enter your email address:

Delivered by FeedBurner


  1. says

    hello, Bubbles and hello very gorgeous loaf! I am all about spicy these days. I couldn’t wait to get a better look at your loaf, Renee. Thank you for making TwelveLoaves so perfect!

  2. says

    Oh Renee….what a beautiful bread! I mean absolutely picture perfect! And the first thing I thought of was sandwiches! I would love to slather a little mayo and cut a big thick slice of tomato for my sandwich! Though I think your flavors would add just the right amount of kick to any sandwich. Very cool….your sourdough starter! : )

  3. says

    That looks just perfect. Your bread rose beautifully. I am impressed with an eight year old starter! Mine is a just a baby at four =) I think I need to figure out a name. I use my starter in recipes that call for a poolish to keep it active, and it works in both sweet and savory breads.

  4. says

    I am impressed that your starter is 8 years old. It served you very well this time and you’ve made a beautiful loaf of bread. Photos are gorgeous!

    • says

      Sometimes I can’t believe I’ve kept it going for that long. It certainly has served me well and I hope it continues for many more years.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: