Jalapeño Cheddar Bread
We use the perfect combination of spicy jalapeños and sharp cheddar cheese in this easy-to-make Jalapeño Cheddar Bread.
Hey, friends! Today I’m sharing one of my all-time favorite recipes, my jalapeño cheddar bread!
John and I love how the sharp cheddar cheese pairs with the mild heat of the jalapeños.
This bread is perfect for any occasion, whether as a side dish or a snack.
Plus, it’s a great way to use up fresh jalapeños from your garden or the local market.
If you enjoy this bread, you might also love our green chile stuffed cheese bread.
Storage:
Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Refrigerate for up to a week. Wrap tightly in plastic wrap or an airtight container.
Freezing: Freeze for up to 2 months. Wrap tightly in plastic wrap and aluminum foil. Thaw at room temperature before serving.
Reheating: Reheat in a preheated oven at 350°F for 10-15 minutes or microwave individual slices for 20-30 seconds.
Other Bread Recipes to Try
How to Video
What You’ll Need
- 2 cups (240 g) bread flour
- 2 to 3 cups (240 to 360 g) all-purpose flour
- 1 tablespoon instant yeast
- 1 ½ teaspoons salt
- 2 cups (226 g) sharp cheddar cheese, cut into small cubes
- ½ cup fresh jalapeños, diced (seeds and membranes removed)
- 1 ½ cups (340 ml) water, warmed to 110°F to 115°F
- 1 tablespoon olive oil, or avocado oil
How to Make It
- In a large bowl, combine the bread flour, 2 cups (240 g) of the all-purpose flour, yeast, and salt.2 cups (240 g) bread flour1 tablespoon instant yeast1 ½ teaspoons salt
- Add the cubed cheddar cheese and diced jalapeños. Toss until the cheese and jalapeños are coated with flour.2 cups (226 g) sharp cheddar cheese½ cup fresh jalapeños
- Pour in the warm water and stir until a shaggy dough forms. Add more all-purpose flour if the dough is too wet. If there is residual flour in the bottom of the bowl, add additional water 1 tablespoon at a time until all the flour is incorporated.1 ½ cups (340 ml) water
- Leave the dough in the bowl, and knead it 4 or 5 times until it smooths out a bit. If any cubes of cheese fall out, add them back to the dough.
- Drizzle the oil over the dough and turn it to coat. Cover with plastic wrap or a clean towel and let it rise in a warm, draft-free area until doubled in size.1 tablespoon olive oil
- While the dough rises, place a large Dutch oven and its lid in the oven and preheat to 450°F.
- Transfer the risen dough to a piece of parchment paper. Shape it into a tight ball and place it on the parchment paper.
- Carefully place the parchment paper and dough into the hot Dutch oven and cover with the hot lid.
- Reduce the oven temperature to 400°F and bake for 40 minutes. Remove the lid and bake for an additional 15 to 20 minutes until the bread is golden brown.
- Remove the bread from the oven and transfer to a wire rack to cool completely before slicing.
Suggested Equipment
- Mixing Bowls