Pickled jalapeño, cheddar and chive from Artisan Sourdough Made Simple: A Beginner's Guide & Beyond to Delicious Handcrafted Bread with Minimal Kneading (page 55) by Emilie Raffa

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Notes about this recipe

  • breakthroughc on November 08, 2022

    We love this bread and my husband makes it often. We use green onions when our chives are not in season and have substituted a non dairy cheese when we needed it to be vegan. Great with winter soups and stews and makes great BLTs with the leftovers.

  • DelphiDogs on May 05, 2021

    I've also made it with green onions/scallions instead of chives. It's one of our favorite breads from this book.

  • laur0684 on June 08, 2020

    I would probably go for fresh jalapeños next time I make..the pickled taste competed with rest of flavours

  • Maefleur on November 10, 2018

    The recipe says to use whole pickled jalapeños, I chopped them, and also used scallions instead of the chive. It's a tasty bread.

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