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Baking recipe · from the recipe book

Jalapeño Cheddar Potato Twist Braid

A pillowy potato-and-yogurt dough twisted around sharp cheddar, nutty Parmesan and bright jalapeño, giving a soft, springy crumb streaked with melty, gently spicy cheese.

Jalapeño Cheddar Potato Twist Braid

Ingredients

  • 3¼ cups430 gBread flour
  • 1 cup diced150 gRusset potatoespeeled and cut into 1-inch chunks
  • ¾ cup170 gWater
  • ½ cup120 gPlain yogurt, low-fatat room temperature
  • 2 tbsp30 gOlive oil
  • 2⅛ tsp15 gHoney
  • 1½ tsp6 gInstant yeast
  • 1½ tsp9 gSalt
  • 1⅓ cups shredded150 gCheddar cheesesharp, coarsely shredded
  • ⅓ cup grated40 gGrated Parmesan
  • 3 whole40 gJalapeñoseeded and finely chopped
  • 1 tsp3 gGarlic powder

Steps

  1. Prepare first: cover the potato with extra water in a small pot (this boiling water is not the measured water), simmer 12 to 15 minutes until very tender, drain, mash smooth and cool to lukewarm. Shred the cheddar and chop the jalapeño.
  2. Divide the olive oil: 25 g goes in the dough and the remaining 5 g is for brushing after baking.
  3. In a large bowl, whisk the bread flour, instant yeast and salt. Add the mashed potato, the measured water (lukewarm), the yogurt, the honey and the 25 g portion of olive oil. Mix to a shaggy dough. Counting the water and yogurt, this is about 63% hydration and 2.1% salt; the potato adds extra softness.
  4. Knead by hand 10 to 12 minutes or in a stand mixer 7 to 8 minutes, until smooth, elastic and slightly tacky.
  5. Cover and let rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size.
  6. While the dough rises, make the filling: in a bowl, toss the cheddar with the Parmesan, jalapeño and garlic powder.
  7. Punch down the dough and roll it on a lightly floured counter into a rectangle about 12 by 16 inches (30 by 40 cm). Scatter the cheese filling evenly over the dough, leaving a 1/2-inch (1 cm) border.
  8. Roll up tightly from a long side into a log and pinch the seam closed. Cut the log in half lengthwise, leaving 1 inch (2.5 cm) joined at one end. Turn the cut sides up and twist the two strands over each other, keeping the cut sides facing up, and pinch the ends.
  9. Lift the braid into a greased 9 by 5-inch (23 by 13 cm) loaf pan. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy and it springs back slowly when poked.
  10. About 20 minutes before the proof ends, preheat the oven to 375°F (190°C).
  11. Bake 30 to 35 minutes, until golden and the center reaches 190°F (88°C). Tent loosely with foil after 20 minutes if the cheese browns too fast.
  12. Brush the remaining 5 g of olive oil over the hot loaf to keep the crust soft.
  13. Cool in the pan 10 minutes, then lift out and cool on a rack at least 1 hour before slicing into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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