| | | |

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.

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
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
loaf of jalapeno cheese bread on a cloth

Jalapeño Cheese Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 19 reviews

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

Scale
  • 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

  1. In a small bowl, place the water, sugar and yeast, mix well.
  2. 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.
  3. In a separate bowl, combine the bread flour and salt.
  4. 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.
    2. 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.
      2. Slowly add the flour until it forms a shaggy dough and pour in the oil.
      3. Turn the mixer to medium-high and let it knead the dough for about 10 minutes, until smooth and elastic.
  6. 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.
  7. Turn the dough out onto a floured work surface and roll into a rectangle about 12″ x 14″.
  8. Top with the shredded cheese and the chopped jalapeños.
  9. Roll the dough up, like a jelly roll cake or cinnamon rolls.
  10. 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.
  11. Place both rolls side by side and twist together, like a braid, and place in a greased and parchment lined loaf pan.
  12. Cover with oil-brushed cling wrap and a kitchen towel and let rise again, another hour.
  13. Preheat the oven to 375°F.
  14. Bake, topping with more cheese if desired, for 25-30 minutes until golden brown.
  15. Let cool 10 minutes before turning out onto a wire rack and cooling completely, at least 30 minutes.
  16. 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.

  • Author: Sarah | AwayFromTheBox
  • Prep Time: 25 minutes
  • Cook Time: 3 hours
  • Category: Sides and Salads
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian

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.

Similar Posts

47 Comments

  1. 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?






    1. 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.

  2. 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!






    1. I forgot to ask: Am I able to substitute active dry yeast for the instant/rapid rise yeast? Thank you 🙏🏼

  3. 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

  4. 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!






  5. 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?

  6. 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!






Leave a Reply

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

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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