Cheesy Jalapeño Bloom Bread

Use day-old sourdough or sturdy crusty bread to hold shape during cutting and baking. Fresh bread often collapses or gets too soggy. Fontina replaces Jack for better melt—Fontina’s creamier texture prevents those rubbery cheese strings. Pickled serranos swap half jalapeño to add acidity and cut fat heaviness. Adjust pepper heat to preference by leaving out serrano or swapping for mild poblano if sensitive. Garlic oil in butter adds subtle aromatics without chopping raw garlic. Smoked paprika deepens flavor, avoid overdoing or it will dominate. Butter quantity can be halved if worried about soggy bread. Heavy-duty foil mandatory— avoid foil breaks leaking butter and ruining oven. Serrated knife critical for clean cuts without squashed bread crumb. Keep mixing cheese well to evenly distribute heat-sensitive jalapeños and serranos.

Preheat lower than standard to encourage gentle melting inside without burning the crust early. Scoring should be close but never all the way through—test with feel. Stuff cheese into every slit, don’t just sprinkle on top—massive pockets of cheese create pull-apart richness. Mix melted butter and oil with spices so liquid penetrates bread, prevents dryness inside flour bands. Wrap tight to steam the inside, foil creates mini oven environment for even heat distribution, prevents cheese drying. Baking covered initially melts cheese without hardening top. Uncover late stage crisps and browns. Time cues with smell—garlic and paprika will wake nostrils, cheese bubbling signals ready. Rest before serving critical—cheese remains hot but not lava, bread sets shape so finger pulling succeeds without collapse. If you see excess butter leaking on pan, lower oven temperature or wrap loaf again to avoid scorching. Keep a kitchen towel handy to hold hot loaf after baking.