ON THIS EPISODE, senior test kitchen editors Shilpa Uskokovic and Jesse Szewczyk are back with this month’s exciting bake: Jesse’s no-knead (and same day) Cheddar Jalapeño Loaf.
Get those Dutch ovens out! It’s time to bring your friends and family this fun-to-make (and fun-to-eat) loaf they didn’t know they needed (kneaded—ha, get it?). With big, graphic orange chunks of cheddar and a delightful whiff of heat from jalapeños, what more could you want? Jesse walks us through the process, shares why this recipe calls for folding and not kneading, and explains why he thinks this is a great starter bread.
They go on to answer questions from our listeners, like whether the dough would benefit from any time in the fridge before baking, and discuss how they landed on those amazing fillings!
Listen now to hear more about how this month’s bake went, why we’ve moved over to Substack, and more!
Jesse Szewczyk: I am Jesse Szewczyk.
Shilpa Uskokovic: And I’m Shilpa Uskokovic.
JS: We are both senior test kitchen editors at Bon Appetit.
SU: And this is BA Bake Club.
JS: Bake Club is Bon Appetit’s book club, but it’s for baking.
SU: We’re creating the nerdiest and most wholesome corner of the baking internet.
JS: Every month we publish a recipe on Bonappetit.com that introduces a baking concept we think you should know.
SU: Then, you’ll bake, send us any questions you have or pictures of your finished creations.
JS: And then we’ll get together here on the podcast to talk about the recipe.
SU: This month we have a bit of breaking news. We have outgrown our Instagram Close Friends group and the Bake Club group chat is now on Substack.
JS: Yeah. We moved on over. It grew much faster than we’re expecting, but-
SU: Yeah.
JS: … that’s a good problem, I guess.
SU:No, it’s a great problem. And we’re so excited that we are able to now connect with even more people directly. We’ll share a link to the Substack in the show notes for today’s episode, so you guys can join as well.
JS: And you don’t have to be a subscriber to join the chat, but you do have to be a subscriber to get access to the Bake Club recipe so you can join and get in on the vibe.
SU: Listen in.
JS: Yeah, exactly.
SU: Jesse, we’ve been talking a lot to each other this week because we also just taped our live show yesterday.
JS: We did. Yeah, last night.
SU: That was very fun. And it was with taste and hark and we were at the Bell House in Brooklyn and we will be releasing this segment next week, so please tune in.
