Cheddar Jalapeño Bread
Cheddar Jalapeño Bread is a flavorful, cheesy, and slightly spicy homemade bread that’s perfect as a side dish, sandwich bread, or snack. This easy-to-make loaf combines sharp cheddar cheese with diced jalapeños, resulting in a soft, tender crumb with a crispy golden crust. Whether baked as a yeast-based bread or a quick bread, it’s a must-try for anyone who loves a kick of spice in their baked goods.
Equipment
- 1 Mixing Bowl (Large)
- 1 Measuring cup (liquid)
- 1 Set of Measuring Spoons
- 1 Digital kitchen scale or dry measuring cups
- 1 Wooden spoon or spatula
- 1 Loaf Pan (9x5-inch)
- 1 Sharp knife or dough scraper
- 1 Grater (for shredding cheese)
- 1 Cutting board (for jalapeños)
- 1 oven
- 1 Wire rack (for cooling)
Ingredients
Dry Ingredients:
- 3 cups 360g all-purpose or bread flour
- 1 ½ teaspoons salt
- 1 packet 2 ¼ teaspoons active dry yeast (if making yeast-based bread)
- 1 tablespoon granulated sugar
Wet Ingredients:
- 1 cup 240ml warm water or milk (110°F/43°C for yeast activation)
- 2 tablespoons unsalted butter melted
- 1 large egg optional, for richer texture
Flavor Additions:
- 1 ½ cups 170g sharp cheddar cheese, shredded
- 2 –3 jalapeños finely diced (adjust based on spice preference)
- ½ teaspoon garlic powder optional
- ½ teaspoon onion powder optional
Instructions
For Yeast-Based Bread:
- Activate the Yeast: In a large bowl, combine warm water (or milk), sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, salt, garlic powder, and onion powder.
- Combine Ingredients: Add the melted butter and egg to the yeast mixture. Gradually mix in the dry ingredients until a shaggy dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
- Incorporate Cheese and Jalapeños: Gently fold in the shredded cheddar and diced jalapeños, distributing them evenly.
- First Rise: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1–1.5 hours or until doubled in size.
- Shape the Loaf: Punch down the dough to remove excess air, shape it into a loaf, and place it in a greased loaf pan.
- Second Rise: Cover and let the dough rise for another 30 minutes. Meanwhile, preheat the oven to 350°F (175°C).
- Bake: Bake for 30–35 minutes or until the top is golden brown and the loaf sounds hollow when tapped.
- Cool & Serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!
For Quick Bread (No Yeast):
- Preheat Oven to 375°F (190°C).
- Mix Dry Ingredients: In a bowl, combine flour, salt, baking powder, garlic powder, and onion powder.
- Mix Wet Ingredients: In another bowl, whisk together milk, melted butter, and egg.
- Combine: Gradually mix the wet ingredients into the dry ingredients until just combined. Fold in cheddar cheese and diced jalapeños.
- Bake: Pour the batter into a greased loaf pan, top with extra cheese, and bake for 35–40 minutes until golden brown.
- Cool & Serve: Let it cool in the pan for 10 minutes before slicing.
Notes
- Milder Bread: Remove jalapeño seeds for less heat or replace with mild green chilies.
- Spicier Bread: Keep seeds or add a pinch of cayenne pepper.
- Cheese Variations: Swap cheddar with Monterey Jack, Gouda, or Pepper Jack.
- Storage: Keep at room temperature for 3 days or freeze for up to 3 months.
- Best Pairings: Serve with chili, soups, or toasted with butter.