Sourdough Venezuelan Cachapa Corn and Cheese Sweet Bread

Name: Sourdough Venezuelan Cachapa Corn and Cheese Sweet Bread
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 servings
Cuisine: American
Ingredients: 1 cup (240 ml) active sourdough starter, fed and bubbly, at room temperature; 3¼ cups (410 g) bread flour; 3 tablespoons (38 g) granulated sugar; 1¼ teaspoons (7½ g) fine sea salt; ¾ cup (180 ml) lukewarm water, around 80°F (27°C); 1¼ cups (200 g) fresh corn kernels, fresh or thawed frozen, patted dry; ¾ cup (115 g) queso fresco or farmer cheese, crumbled or cut into small cubes; 1½ teaspoons (4½ g) ground cinnamon; 2 tablespoons (30 g) unsalted butter, melted, melted, cooled slightly

From the MyKitchenBank Kitchen

A tender, slightly sweet sourdough bread studded with fresh corn kernels, creamy white cheese, and warm cinnamon. This fusion recipe brings together the tangy complexity of sourdough with the comforting flavors of Venezuela's beloved cachapa pancake. The bread has a soft crumb, golden crust, and pockets of melted cheese throughout—perfect for breakfast, snacks, or dessert.

Prep: 20 min
Cook: 40 min
Wait: 3 hr 15 min
Total: 4 hr 15 min
Makes: 1 loaf (12 slices)

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Steps

Before you start

Remove sourdough starter from refrigerator 1 hour before mixing and let it reach room temperature
Fresh corn kernels yield best results; thaw frozen corn if using frozen and pat dry with paper towels
Preheat oven to 375°F (190°C) 30 minutes before baking

1
Mix dough
- In a large mixing bowl, combine 1 cup (240 ml) room-temperature sourdough starter, 0.75 cup (180 ml) lukewarm water, 3.25 cups (410 g) bread flour, 3 tablespoons (38 g) sugar, and 1.25 teaspoons (7.5 g) salt.
- Stir with a wooden spoon or bench scraper until no dry flour remains and the dough comes together into a shaggy mass.
- Do not overwork.
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Ready when: All flour moistened and dough looks cohesive
Tip: This rest, called autolyse, helps develop gluten naturally without extra kneading.
2
Fold in cheese and corn
- After the 30-minute rest, sprinkle 1.5 teaspoons (4.5 g) cinnamon evenly over the dough.
- Fold in 0.75 cup (115 g) crumbled queso fresco and 1.25 cups (200 g) corn kernels using a bench scraper, turning the dough over itself 6–8 times.
- Work gently to distribute fillings without deflating the dough.
- Add 2 tablespoons (30 g) melted, cooled butter during the final folds.
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Ready when: Cheese and corn are evenly distributed throughout; dough remains soft and slightly sticky
Tip: Pat the corn dry before folding so excess moisture does not make the dough soggy or sticky.
3
First rise
- Transfer the dough to the same bowl (or a lightly oiled bowl if preferred).
- Cover with a damp kitchen towel or plastic wrap.
- Let the dough rise at room temperature (68–72°F / 20–22°C) for 90 minutes.
- The dough should increase by about 30–40% in volume and feel airy when gently poked.
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Ready when: Dough is puffy, has visible bubbles on the surface, and springs back slowly when poked
Tip: If your kitchen is cooler, the rise may take 120 minutes. Sourdough ferments by flavor, not just speed.
4
Shape and pan
- Turn the dough out onto a lightly floured work surface.
- Gently pre-shape it into a round by folding the edges toward the center 4–5 times, rotating as you work.
- Let it rest for 5 minutes uncovered.
- Then elongate it into a loaf shape by folding it in thirds lengthwise and rolling tightly toward you.
- Place it seam-side up in a 9×5-inch (23×13 cm) loaf pan lined with parchment paper.
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Ready when: Dough is a tight cylinder that fits snugly in the pan
Tip: Shaping too tight traps gas and can burst the loaf; too loose and the crumb will be dense. Aim for gentle tension.
5
Second rise
- Cover the pan loosely with a damp towel or plastic wrap.
- Let the shaped loaf rise at room temperature for 60 minutes.
- The dough should rise about 1 inch (2.5 cm) above the rim of the pan and feel pillowy when lightly touched.
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Ready when: Dough is puffy and nearly reaches the top of the pan; a light poke leaves a shallow indent that springs back halfway
Tip: Underproofing gives a dense loaf; overproofing causes it to collapse in the oven. Watch for the poke test cue.
6
Preheat and scoreOven 375°F / 190°C
- While the loaf finishes rising, preheat your oven to 375°F (190°C) if not already done.
- When the loaf is ready to bake, uncover it and use a sharp knife or lame to score the top with a single diagonal slash, about 0.25 inch (0.5 cm) deep, running from one corner toward the opposite.
- This guides steam release and improves oven spring.
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Ready when: Score is clean and defined
Tip: A confident, swift cut scores best. Hesitant or dragging cuts can stick and deflate the dough.
7
BakeOven 375°F / 190°C
- Place the loaf pan in the preheated 375°F (190°C) oven.
- Bake for 40–45 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom (carefully remove from pan to check).
- The internal temperature should reach 205–210°F (96–99°C) when measured with an instant-read thermometer inserted into the center.
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Ready when: Crust is golden-brown, loaf sounds hollow when tapped, internal temperature reaches 205–210°F (96–99°C)
Tip: If the crust browns too quickly, tent loosely with foil after 20 minutes. The crumb continues to cook after you remove the pan.
8
Cool
- Remove the loaf from the pan immediately and place it on a wire cooling rack.
- Let it cool for at least 30 minutes before slicing.
- The crumb continues to set during cooling, and slicing too early will compress and compress the bread.
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Ready when: Loaf is cool enough to handle and feels firm to the touch
Tip: Resist slicing immediately—you will tear the soft, warm crumb. Fully cooled bread cuts into neat slices.

Good to know

Tips

Sourdough starter quality matters: use a starter that has been fed at least 8 hours before mixing and shows visible bubbles and a pleasant sour smell. A sluggish starter leads to slow rise and weak flavor.
Fresh or very recently thawed corn tastes best. If corn kernels are wet after thawing, pat them dry thoroughly with paper towels to prevent the dough from becoming too sticky or the crumb from being gummy.
Do not skip the 30-minute autolyse. This early rest allows the flour to absorb water and begins gluten development without effort, making the dough easier to work with and improving the final texture.
Sourdough is forgiving with timing. If you are not ready to bake when the second rise finishes, you can cover the loaf and refrigerate it for up to 24 hours. Cold fermentation actually improves flavor depth and makes scoring easier.

Make ahead

The shaped, unbaked loaf can be refrigerated overnight (8–16 hours) after step 4. Remove from the fridge 30 minutes before baking to take the chill off, then bake as directed. Cold fermentation deepens sourdough flavor.

Storage & reheating

Store the cooled loaf in an airtight container or wrapped in plastic wrap at room temperature for 3 days. For longer storage, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature (2–3 hours) or reheat frozen slices in a 300°F (150°C) oven for 8–10 minutes until warmed through.

Substitutions

queso fresco or farmer cheese → Mozzarella, Oaxaca cheese, or even cheddar. Use any melting cheese you prefer. Queso fresco is traditional for cachapa but milder cheeses will let the corn and cinnamon shine.
fresh corn kernels → Cornmeal or corn flour blended with a little water to make a paste. If fresh or frozen corn is unavailable, use 0.5 cup (60 g) cornmeal mixed with 3–4 tablespoons water. The texture will be finer but flavor is similar.
ground cinnamon → Ground nutmeg, anise seed, or a blend of both. Cinnamon is traditional in cachapa, but a warm spice blend works equally well. Start with 1 teaspoon of nutmeg or anise.
bread flour → All-purpose flour. All-purpose flour will produce a slightly softer, less chewy crumb. Add 1 extra tablespoon of water if using all-purpose to maintain dough hydration.