Ingredients:

  • 3 cups (360g) all-purpose flour
  • 1 teaspoon (5g) salt
  • 1 packet (2 ¼ teaspoons or 7g) active dry yeast
  • 1 cup (240ml) warm water (about 110°F/43°C)
  • 1 tablespoon (15ml) maple syrup or agave syrup
  • 1-2 fresh jalapeños, finely chopped
  • 1 cup (150g) vegan cheddar cheese, shredded
  • 1 tablespoon (15ml) olive oil (for greasing and optional brushing)

Instructions:

  1. In a bowl, combine warm water and maple syrup; sprinkle in yeast and let sit until frothy (about 5-10 minutes).
  2. In a large mixing bowl, whisk together flour and salt.
  3. Pour yeast mixture into dry ingredients; stir until combined.
  4. On a floured surface, knead the dough for about 8-10 minutes until smooth and elastic.
  5. Flatten the dough slightly, sprinkle jalapeños and vegan cheese on top, fold over, and knead until evenly distributed.
  6. Place dough in a greased bowl, cover, and let rise in a warm area for about 1 hour, or until doubled in size.
  7. Punch down the risen dough, shape it into a loaf, and place it on a parchment-lined baking sheet.
  8. Cover again and let rise for another 30 minutes.
  9. Preheat the oven to 375°F (190°C).
  10. Score the top of the loaf with a sharp knife, brush with olive oil (if using), and bake for 30-35 minutes, or until golden brown and hollow-sounding when tapped.
  11. Let the bread cool on a wire rack before slicing.