Jalapeño Cheese Bread Recipe
Jalapeno cheese bread recipe is popular because it delivers a bold mix of heat and richness that stands out from regular homemade loaves.The cheddar melts into the dough, giving a tender, flavorful texture, while the jalapeños add a lively kick people enjoy. It feels comforting but still exciting, making it a favorite for snacking, serving with meals, or using in sandwiches.
Equipment
- Mixing bowl
- Wooden spoon or spatula
- Loaf pan or baking sheet
- Kitchen scale
- Measuring spoons
- Clean kitchen towel
- Oven
Ingredients
- 360 g all-purpose flour
- 2 tsp instant yeast
- 1 tsp sugar
- 1¼ tsp salt
- 240 ml warm water about 43°C
- 2 tbsp melted butter or olive oil
- 150 g shredded cheddar cheese
- 50 g diced pickled jalapeños drained
Instructions
- Start by gathering the flour, instant yeast, sugar, and salt in a bowl. Stir them together so everything is evenly blended.
- Warm water and melted butter (or oil) go in next. Work everything together until a rough dough comes together. Move it to the counter and knead by hand for about 5–7 minutes until the surface becomes smooth and elastic.
- Work the cheddar and jalapeños into the dough, pressing and folding until they’re spread throughout.
- Shape the dough into a round and return it to the bowl. Cover it with a towel and leave it to rise for about an hour, until it looks noticeably fuller.
- Deflate the dough gently, shape it into a loaf, and set it in a greased pan—or place it on a baking sheet if you prefer a free-form loaf. Give it a short rest of about 10–15 minutes while the oven heats to 190°C.
- Slide the dough into the oven and bake for 30–35 minutes. The top should turn golden, and the bottom should give a hollow sound when tapped. Set the loaf on a rack to cool before cutting.
Notes
Note: For extra flavor, sprinkle a little cheese on top before baking, or increase the jalapeños if you like more heat. This bread freezes well wrap slices tightly and store for up to 2 months.