Jalapeño-cheddar bread is fairly new for me.
I can't really tell why I've not encountered it until recently. It seems immensely popular on the internet, which is no surprise. Cheese and hot peppers are popular. Maybe it's just not as popular in New England, where I grew up.
Anyway, better late than never. I tried baking it recently on a whim, and I like what I made. I think I can improve upon the recipe I used, though.
Significant proportion freshly-milled whole grain flour
Better quality cheese
The tricky part for the first two items is to going to be including these without taking away from the peppers and cheese. These should still be the star. I'll use Persephone, my bread-flour fed starter rather than her mother, Demeter, a rye starter. I don't think the intensity of a rye starter is needed here. I think I need to be careful with the flour choice. I'll already be using a significant quantity of semolina flour for that distinctive sunshine-yellow color, so I think khorasan wheat (a relative of durum anyway) is a good choice for the whole grain.
What I'm really interested in is the cheese choice. I've got an experiment set up. I purchased three types of cheddar: extra-sharp, highland, and horseradish. I'll bake small loaves with each of these and report back. Stay tuned!