Jalapeno Cheese Bread
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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Jalapeño Cheese Bread
Jalapeño Cheese Bread is the cheesy, spicy deliciousness you need with every meal. From sandwiches to garlic bread, this loaf goes with everything.
- Total Time: 3 hours 25 minutes
- Yield: 1 loaf 1x
Ingredients
- 2 cups + 2 Tbsp bread flour
- 1 1/2 tsp active dry yeast
- 3/4 cup + 1 Tbsp water, warmed to 110°F-115°F
- 2 tsp granulated sugar
- 1 1/2 tsp salt
- 1 1/2 Tbsp olive oil
- 2 cups cheddar cheese, freshly shredded
- 2 jalapeños, cored, seeded & chopped
Instructions
- In a small bowl, place the water, sugar and yeast, mix well.
- Set aside for 5-10 minutes for the yeast to develop. It should be frothy. If it is not, the yeast is dead and you’ll need to start over with fresh yeast.
- In a separate bowl, combine the bread flour and salt.
- If mixing by hand:
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- 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:
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- 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.
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- 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 jalapeños.
- 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.
- Bake, topping with more cheese if desired, 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!
Notes
tools
- hand mixer or stand mixer fitted with dough hook
- small bowl
- large mixing bowl
- plastic wrap
- kitchen towel
- parchment paper
- more oil and flour, for dusting
The cool down period is important, as bread needs ample time to release its steam. Avoid slicing within the first 40 minutes out of the oven.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Sides and Salads
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Recipe adapted from My Cooking Journey
Made as written, turned out great! Thanks for the recipe!
Your recipe is fantastic! Unlike other jalapeno bread recipes yours has cheese and peppers throughout the bread not just on top. Wow. The best.
I really enjoyed making and eating this bread. It turned out tender with cheesy pockets of goodness. Thanks so much for posting this recipe.
I did everything that the recipe said but after putting it in the oven the taking it out et ot set for a good 15 min then cut into it and still raw in the middle what happened.
Hi Adam – so sorry this happened! The bread needs at least 40 minutes to cool before slicing, 10 in the pan and 30 on a wire rack. Bread “sweats” out of the edges as it cools, which can make the center appear soggy and underdone. The long cool down makes sure that the moisture escapes from the middle and dries it out.
Since I’m not there with you I can’t be sure this is what happened, but thankfully bread can be “re-baked” in a 350F oven for 10-20 minutes or so, if needed. It should still cook even if the loaf has already cooled. I hope this helps!
Are you sure it’s 1.5 TB of yeast? That ratio to flour seems high compared to the original and other recipes. Thanks.
Thanks for catching that! It should be tsp, not TB.
Sarah, that loaf looks gorgeous and I am so tempted to make it again over the weekend. Thanks for trying out the recipe and I am so glad that you loved it as much as we do.
Thank you Sandhya! I love love love your recipe! It’s awesome!