Ingredients:

  • 3 cups (360 g) all-purpose flour
  • 1 tablespoon (12 g) sugar
  • 1 teaspoon (5 g) salt
  • 1 packet (2 1/4 teaspoons or 7 g) active dry yeast
  • 1 cup (240 ml) warm water (110°F/43°C)
  • 2 tablespoons (30 ml) olive oil
  • 1 cup (150 g) vegan cheddar cheese, shredded
  • 1-2 fresh jalapenos, finely chopped (adjust to taste)
  • 1 teaspoon (5 g) smoked paprika (optional)

Instructions:

  1. In a bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.
  2. In a large bowl, mix flour and salt. Make a well in the center, then pour in the yeast mixture and olive oil. Stir until combined into a rough dough.
  3. Transfer dough to a floured surface. Knead for about 8-10 minutes until smooth and elastic.
  4. Place the dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour, or until doubled.
  5. In a bowl, combine shredded vegan cheddar, chopped jalapenos, and smoked paprika (if using).
  6. Punch down the risen dough and roll it out on a floured surface into a rectangle. Spread the filling evenly across the dough and roll tightly.
  7. Place the rolled bread seam-side down on a baking sheet lined with parchment. Cover and let rise for 30 minutes.
  8. Preheat the oven to 375°F (190°C).
  9. Bake the bread for 30-35 minutes until golden brown and sounds hollow when tapped on the bottom.
  10. Allow the bread to cool on a wire rack for at least 15 minutes before slicing.