Ingredients:

  • 3 cups all-purpose flour (360g)
  • 1 cup warm water (240ml)
  • 2 tablespoons olive oil
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 1 cup vegan cheddar cheese shreds (113g)
  • 1/2 cup pickled jalapeños, finely chopped (120ml)
  • 2 tablespoons nutritional yeast (optional)
  • 1 tablespoon kosher salt for sprinkling
  • Fresh cilantro (optional, for garnish)

Instructions:

  1. In a large mixing bowl, combine the warm water, instant yeast, and olive oil. Let it sit for 5 minutes until frothy.
  2. Add the flour and salt; stir until a rough dough forms.
  3. Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
  4. Place the kneaded dough in a lightly greased bowl, cover with a towel, and let it rise in a warm location for 1 hour or until doubled in size.
  5. Mix together the vegan cheddar cheese, chopped jalapeños, and nutritional yeast (if using) in a separate bowl.
  6. Gently deflate the dough, then roll it out into a rectangle. Sprinkle the filling mixture evenly over the dough.
  7. Roll the dough tightly, forming a log, and place it seam-side down in the loaf pan.
  8. Cover the loaf with the towel and let it rise for an additional 30-40 minutes.
  9. Preheat the oven to 375°F (190°C) during the last 10 minutes of the second rise.
  10. Sprinkle the top of the loaf with kosher salt and bake for 30-40 minutes, or until golden brown and sounds hollow when tapped.
  11. Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.