Away From the Box

Recipes for Entertaining

Sides and Salads

Jalapeno Cheese Bread

Jump to Recipe

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.

loaf of jalapeno cheese bread on a cloth

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.

whole loaf of jalapeno cheese bread

Jalapeno Cheese 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.

three slices of jalapeno cheese bread falling from the loaf

Let me know what you think! What is your favorite bread?

Until next time. X

Show us your food! Use #aftbeats for a chance to be featured on our Facebook or Instagram!

Items used in this recipe:

This post contains affiliate links. While at no extra cost to you, purchasing an item using one of these links provides us a small commission

Print

Jalapeno Cheese Bread

loaf of jalapeno cheese bread on a cloth
Print Recipe

★★★★★

5 from 17 reviews

Jalapeno Cheese Bread is the cheesy, spicy deliciousness you need with every meal. From sandwiches to garlic bread, this loaf goes with everything.

  • Author: Sarah | AwayFromTheBox
  • Prep Time: 25 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 25 minutes
  • Yield: 1 loaf 1x
  • Category: Sides and Salads
  • Method: Oven
  • Cuisine: American

Ingredients

Scale
  • 2 cups + 2 Tbsp bread flour
  • 1 1/2 tsp active dry yeast
  • 3/4 cup + 1 Tbsp warm water
  • 2 tsp granulated sugar
  • 1 1/2 tsp salt
  • 1 1/2 Tbsp olive oil
  • 2 cups cheddar cheese, freshly shredded
  • 2 jalapenos, cored, seeded & chopped

tools needed

  • hand or stand mixer
  • mixing bowls
  • plastic wrap
  • kitchen towel
  • parchment paper
  • more oil and flour, for dusting

Instructions

  1. In a small bowl, place the water, sugar and yeast, mix well. Set aside for 5-10 minutes for the yeast to develop.
  2. In a separate bowl, combine the bread flour and salt.
  3. If mixing by hand:
    1. 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.
  5. If using a Stand Mixer:
      1. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Preheat the oven to 375°F and bake, topping with more cheese if desired, for 25-30 minutes until golden brown.
  11. Let cool 10 minutes before turning out onto a wire rack and cooling completely, at least 30 minutes. Slice and enjoy!

Notes

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.

Keywords: jalapeno cheese bread, cheese and jalapeno sandwich bread, spicy cheesy bread, easy bread loaf

Recipe adapted from My Cooking Journey

Jalapeno Cheese Bread is the cheesy, spicy deliciousness you need with every meal. From sandwiches to garlic bread, this loaf goes with everything.

Get new recipes straight to your inbox!

Comments

  1. Reeta says

    I make some type of bread just about every week for my boyfriend. I made this bread this week and have been informed that this is the best bread I’ve ever made! I couldn’t quite get the twisting thing right so I just ended up sitting the rolls right next to each other in the bread pan. But apparently that worked out anyway! Great recipe!

    ★★★★★

    Reply

  2. Rainer says

    This bread is absolutely fantastic. Follow the recipe, no need to make changes. I bake bread all the time and this will go in my regular rotation.

    ★★★★★

    Reply

  5. JPT says

    I’ve made this bread twice and it’s delicious! The second time I made it I only added 1tsp of salt and 1/2 tsp of garlic salt. It was phenomenal as a side for spaghetti!

    ★★★★★

    Reply

  6. Dave Jamison says

    Recipe is great.. made it a dozen times..I’ve tried to just make a lot without the cheese and peppers cause the texture is so good..and it doesn’t rise enough..tried a few adjustments but it’s not working..any suggestions would be appreciated

    ★★★★★

    Reply

  7. Dave Jamison says

    I’ve made this bread dozens of times and the texture of the bread is great..I’ve tried to make just white bread but can’t get it right..any suggestions?

    Reply

  10. Cam Martin says

    I’ve never left a review on a recipe I have found before, but this one is such a wonderful addition to my house that i find myself making it any time I have a day off! It’s soft, chewy, flavorful and so tasty! I am making two loaves right now, they’re rising great, and I just can’t praise this loaf enough! 5 stars is simply too low!

    ★★★★★

    Reply

  11. Kelly Lozano says

    Made this twice already over 2 days. The first time I used this 4 pepper cheese and roasted the jalapenos. My husband LOVED it but I couldn’t eat it….too hot. Second day, I used regular cheese and fresh chopped jalapenos inside but topped it with the 4 pepper cheese. Perfect for me. It’s an excellent recipe, the downside is the wait time for rising of the dough. Definitely a keeper.

    ★★★★★

    Reply

  13. Vani says

    Hi Sarah,

    Thanks for the recipe! Can’t wait to try it out 🙂
    I was wondering if I can knead the cheese and jalapenos directly into the dough instead of stuffing it in like a roll?

    Reply

      • Laurie says

        I’m in the middle of making this and I will probably have to do the same thing – just mixing the jalapenos and cheese in the dough – because I can’t make a luck of sense about the rolling instructions. So you cut the top two layers off…and then what? Throw them away? That seems like a waste. Stick them on the bottom? Can’t imagine they’d stick well. I’ve never made bread before so maybe that’s why it just makes no sense to me. I’ll update again when everything is done.

        Reply

  14. Donna Trapp says

    This is my go to jalapeño bread recipe. It has always turned out great! Thanks for sharing it !!!

    ★★★★★

    Reply

  17. Sadye says

    I’m I. The middle of making this (it’s past midnight and I’m almost done with the first rise) I’m crazy I know . But I only had all purpose flour .. so I just decided to use it . I know bread flour is better … Hoping this turns out . I’ll leave a new review with my experience using a diff flour. Can you add pictures to each step ? I feel like it would help a lot to see while following the recipe

    Reply

  18. Patty says

    Hi, the bread turned out great. I do have a couple of questions: Why do you spray the bread pan and then put parchment paper over it? Second, my bread didn’t seem to rise a lot on the second rise. Any ideas why this might have happened?

    ★★★★★

    Reply

    • Sarah | AwayFromTheBox says

      Hi! Spraying the pan and then putting parchment over it helps keep the parchment smooth and stuck to the pan. I’ve had a few batches without the spray crinkle and get baked into the bread. As for the second rise, it’s hard to say, but the most common issue with bread is that the room in which it’s proofed is too cold or too hot and the yeast slows down (too cold) or dies (too hot). The optimal range is 80-90°F.

      Reply

  19. Karyn says

    Love this recipe! I am new to baking and I appreciate the step by step instructions, especially when using the stand mixer! I added an extra jalapeño pepper and chopped some spring onions to the recipe. It turned out wonderfully and I have to contain myself from eating it all in one sitting 😛 I am definitely holding on to this one!

    ★★★★★

    Reply

  20. Susan Chee says

    Wonderful recipe. Thank you for sharing. I’ve made this several times and each time, I’m amazed at how yummy it is. I very between jars and fresh chilies, whatever I have on hand. I even sub half the warm water with the canned juice of chilies and it always turns out well. Yes, cheese and cheese and cheese is always extra yummy. Thank yo

    Reply

  21. Allison says

    I made this yesterday, and it turned out PERFECT!!! So tasty! I used canned jalapeños since that’s what I had on hand and had to guess the amount. I also substituted for a blend of shredded cheese and probably didn’t have quite enough. Next time I’ll use a sharp cheddar and fresh jalapeños. I may also double the recipe to freeze half of the dough for later. Thanks for the amazing recipe!

    ★★★★★

    Reply

  22. Andreas says

    One HUGE issue with this recipe… It says 3/4 cups of water. If you read that as with the other ingredients, that mean three quarters of a cup which is obviously WAY too little. Do you perhaps mean 3 to 4 cups?

    Reply

  23. Nancy says

    Followed the recipe, but changed the cheese to smoked cheddar (cut in small cubes) and used garlic infused olive oil. Probably the best bread my family had!! Just adding that smoky element and a touch of garlic made you stop and go hmmmmm, but has you going back for more. Oh, and I used bread flour instead of A.P. flour. Great recipe and I will be making that again. Thanks!

    ★★★★★

    Reply

  25. Katie says

    Your recipe is fantastic! Unlike other jalapeno bread recipes yours has cheese and peppers throughout the bread not just on top. Wow. The best.

    ★★★★★

    Reply

  26. Lisa says

    I really enjoyed making and eating this bread. It turned out tender with cheesy pockets of goodness. Thanks so much for posting this recipe.

    ★★★★★

    Reply

  27. Adam L Plascencia says

    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.

    Reply

    • Sarah | AwayFromTheBox says

      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!

      Reply

  28. AR says

    Are you sure it’s 1.5 TB of yeast? That ratio to flour seems high compared to the original and other recipes. Thanks.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recent Posts

Skip to content