I found this recipe in King Arthur baking. It requires a few steps, but well worth the effort. Their recipe includes instructions for individual rolls as well, which I did not include. You can go to the website to find an unabridged rendition of the recipe. They also provide a recipe for pickling your own jalapeños, but I always have some Jeds Finest on hand that are better than any ones I could make. You can order online and they are delicious, make your own, or find a different brand that you love. These loaves are perfect sandwich bread and the combination of Durum Flour and cornmeal makes this bread just delicious.

Ingredients:

for dough:

  • about 4 ounces cheddar cheese
  • 2 1/2 cups plus 1 tablespoon Durum Flour
  • 2 1/2 cups plus 1 tablespoon all purpose flour
  • 1/4 cup yellow cornmeal
  • 2 tablespoons plus 2 teaspoons granulated sugar
  • 2 1/2 teaspoons kosher salt
  • 2 1/4 teaspoons
  • 1 3/4 cups plus 2 teaspoons water
  • 7 tablespoons unsalted butter, room temperature
  • 1/2 cup pickled jalapeños, (I love Jed’s finest), drained and coarsely chopped

Instructions:

Prepare the cheese by dividing roughly in half. Grate half and cut the other half into 1/2″ cubes.

In a mixing bowl or the bowl of a stand mixer, combine the flours, cornmeal, sugar, salt, and yeast.

Add the water and butter, mixing until homogenous; in a stand mixer, use the dough hook with the mixer at medium-low speed. Knead until the dough is smooth — about 5 to 7 minutes at medium-high speed of a mixer, longer if kneading by hand.

Mix in the jalapeños and cheese (both grated and cubed).

Cover the bowl and allow the dough to rest for 45 minutes.

Do a bowl fold, using your wet hand to grab a section of dough from one side, lift it up, then press it down firmly into the middle. Repeat this eight to 12 times.

Cover the bowl and allow the dough to rest for 45 minutes, or until roughly doubled in size (I like to use the proof setting in my oven)

Divide the dough into two pieces, about 800g (for each loaf).

Prepare the cornmeal topping by sprinkling 1/2 cup of cornmeal into a rough 4” x 8” rectangle on a clean baking sheet. Wet a clean dish towel, then wring it gently to remove excess water, leaving it well moistened. Set both the baking sheet and towel aside.

To shape the loaves, flatten each piece of dough into a rough 6″ x 8″ rectangle. Fold the sides in toward the middle, press to seal, then roll the top down. Roll briefly to elongate until you’ve created a 9” to 10” log. Turn the log over so its seam is on the bottom.

Roll the loaf across the wet towel, fully moistening the top surface (not the seam side) and place into the cornmeal top side down, rocking to fully coat. Then use a sharp knife or lame to make eight 45° angled cuts 1” apart the length of the loaf (think the angled cuts on a baguette).

Place the coated loaf into a lightly greased 9” x 5” loaf pan or 9”x 4”x4” pan. Cover the loaf loosely with plastic wrap and let the bread rest at room temperature for about 60 to 75 minutes. The bread loaf should crest about an inch over the rim of the pan by 1” or so.

While the loaf is resting, preheat the oven to 425°F. Just before baking, prepare the oven for one of the four steaming methods outlined in King Arthur blog post, Steam in bread baking.

Bake the loaves for 30 to 35 minutes until golden brown and feels firm. Add steam to the hot oven using the method you’ve chosen. Remove from the oven and turn the loaf out of the pan onto a cooling rack after a few minutes. Let the loaf cool completely before slicing.

Storage information: Wrap the bread and rolls loosely and store at room temperature for up to several days; slice and freeze for longer storage.