Ingredients:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 teaspoon sugar
  • 1 cup warm water (110°F / 43°C)
  • 2 tablespoons olive oil
  • 1 cup shredded vegan cheddar cheese
  • 2-3 fresh jalapenos, finely diced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions:

  1. In a small bowl, combine warm water and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until it becomes frothy.
  2. In a large mixing bowl, combine the flour and salt. Make a well in the center, then pour in the yeast mixture and olive oil. Stir until the dough comes together.
  3. Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic.
  4. Form the dough into a ball and place it in a greased bowl. Cover with a kitchen towel or plastic wrap.
  5. Let the dough rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
  6. In a medium bowl, combine the shredded vegan cheddar cheese, diced jalapenos, garlic powder, and onion powder. Mix well and set aside.
  7. Punch down the risen dough and turn it out on a floured surface. Roll it into a rectangle about 12 inches long and 8 inches wide.
  8. Sprinkle the jalapeno cheddar filling evenly over the dough.
  9. Starting from one long end, tightly roll the dough into a log and seal the seams.
  10. Shape the log into a round or oval loaf and place it on a parchment-lined baking sheet.
  11. Cover the loaf with a kitchen towel and let it rise for another 30-45 minutes, until puffed up.
  12. Preheat your oven to 425°F (220°C) while the dough is rising.
  13. Once risen, score the top of the loaf with a sharp knife. Optionally, sprinkle extra vegan cheddar cheese and sliced jalapenos on top.
  14. Bake in the preheated oven for 25-30 minutes, or until golden brown and hollow when tapped.
  15. Remove from the oven and let it cool on a wire rack for at least 15 minutes before slicing.