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
I don’t have a stand mixer. Can I blend with my hands or spoon?
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?
Hi Vani! You wont get those awesome swirls of cheese, since it will be more evenly dispersed, but I’m sure it will still be great. 🙂
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.
You just snip the top layer! Best bread ever! Family and friends love it!
This is my go to jalapeño bread recipe. It has always turned out great! Thanks for sharing it !!!
Delicious
Is the bread like the Amish jalapeno bread ?
Hi Tana, I’m not actually sure – I’ve never tried Amish jalapeno bread.
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
Hi Sadye! Thanks for the suggestion – I do plan to update this post with step by step photos! In the meantime, my pepperoni pizza bread has photos showing the rolling & twisting method used in this recipe.
Hi
Could you post photos or videos please? I am not sure what I did but the dough ended up too moist …I went through the instructions and it seemed like I followed through on all steps!