Jalapeno cheese bread and I have a very special relationship. I first tried it at my local grocery store in the “gourmet breads” section. Now, gourmet or not, this bread is both delicious and easy to make.
I’ll eat it with anything. It makes excellent sandwich bread (though obviously not for PB&Js), in place of dinner rolls or with a bowl of soup, or even just spread with butter.
For real, y’all. It might be my favorite bread.
Jalapeno Cheese Bread
Anyway, this recipe doesn’t take a ton of effort. Really, the most annoying thing about making this recipe, or any bread in general, is the waiting. There are two rises in this recipe and each take an hour or two. I also recommend using a stand mixer with the dough hook attachment. You can definitely make this recipe by hand, but it’s just so much easier to have the mixer knead the dough.
But I’ve included directions for both, so don’t worry.
Let me know what you think! What is your favorite bread?
Until next time. X
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Items used in this recipe:
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Jalapeno Cheese Bread is the cheesy, spicy deliciousness you need with every meal. From sandwiches to garlic bread, this loaf goes with everything.
2 c. + 2TB bread flour
1 1/2 TB active dry yeast
3/4 c. + 1TB warm water
2 tsp granulated sugar
1 1/2 tsp salt
1 1/2 TB olive oil
2 c. cheddar cheese, freshly shredded
2 jalapenos, cored, seeded & chopped
In a small bowl, place the water, sugar and yeast, mix well. Set aside for 5-10 minutes for the yeast to develop.
In a separate bowl, combine the bread flour and salt.
If mixing by hand:
Pour the wet mixture and olive oil into the flour mixture and stir together until it forms a shaggy dough. Turn the dough out onto a floured work surface and knead it for about 10 minutes, or until it is smooth and elastic.
If using a Stand Mixer:
In a stand mixer fitted with the dough hook, add the water, yeast and sugar mixture and mix on low. Slowly add the flour until it forms a shaggy dough and pour in the oil. Turn the mixer to medium-high and let it knead the dough for about 10 minutes, until smooth and elastic.
Let the dough rise in a greased bowl, covered with oil-brushed cling wrap and a kitchen towel, for about 1 – 1/2 hours until doubled in size.
Turn the dough out onto a floured work surface and roll into a rectangle about 12″ x 14″. Top with the shredded cheese and the chopped jalapenos. Roll the dough up, like a jelly roll cake or cinnamon rolls. Cut the dough in the middle (giving you two roughly 7″ rolls), then insert a pair of kitchen shears in the center and cut through the top two layers (or so), exposing the cheese and jalapenos inside.
Place both rolls side by side and twist together, like a braid and place in a greased and parchment lined loaf pan. Cover with oil-brushed cling wrap and a kitchen towel and let rise again, another hour.
Preheat the oven to 375°F and bake (feel free to top with more cheese, ’cause duh, cheese is life) for 25-30 minutes until golden brown. Let cool 10 minutes before turning out onto a wire rack and cooling completely, at least 30 minutes. Slice and enjoy!
Recipe adapted from My Cooking Journey
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