A savory and spicy homemade jalapeno cheddar bread made with fresh jalapenos, kosher salt, and cubes of sharp cheddar cheese.
Years ago, while living in Florida, Kim and discovered jalapeno cheddar bread. It was being sold at a local retailer for about 2-years. Then, suddenly, they stopped carrying it. Well, needless to say, we got into the kitchen and started baking.
It didn't take long for Kim to create a delicious jalapeno cheese bread that more than made up for the store-bought version. Today, we're sharing her recipe with you. It will take a little time, but trust me, it's worth the effort!
How to make jalapeno cheddar bread from scratch:
First, place a large mixing bowl on your counter. Add 2-cups of bread flour and about 2-cups of all-purpose flour (about 240 g.) to the bowl.
After that, pour in the instant yeast and sprinkle in the kosher salt. Combine the ingredients.
Next, remove the seeds and membranes from the jalapenos and dice them. Cube the cheddar cheese.
Place both ingredients into the bowl with the flour mixture. Toss the cheese and peppers in the dry ingredients.
Afterward, pour in the warm water and use a wooden spoon to stir the mixture into a rough dough.
Now, if the dough is too dry, add a little more water. If it's too wet, add more flour. We recommend only adding a tablespoon at a time (of either flour or water) to avoid messing up the dough.
Then, leave the dough in the mixing bowl, and knead about 5 times. Just enough to smooth it out a little. At this point, drizzle the dough with oil and use your wands to evenly coat the dough.
Cover the bowl with a clean towel or plastic wrap. Place it in a warm, draft-free place and let it rise for 30-45 minutes or until it's doubled in size.
Meanwhile, preheat your oven to 450°F and place a large Dutch oven (with lid) into the oven to heat.
When the dough has finished rising, transfer it to a large piece of parchment paper. Shape it into a ball and transfer it to your preheated Dutch oven (along with the parchment paper).
Place the lid onto the Dutch oven and reduce the heat on your stove to 400°F.
Put the bread into your oven to bake to 40-minutes, then remove the lid from the pot. Last, let the bread continue baking (without the lid) for an additional 15-20 minutes.
Once done, transfer the bread to a cooling rack and let it cool for about 30-minutes before slicing. That's it, your jalapeno cheddar bread is done! Kim and I hope you enjoy the recipe and wish you all the best 🙂
- You can use pickled jalapenos and pre-cubed cheese. However, be aware that pickled jalapenos will be much hotter. Furthermore, store-bought cubed cheddar cheese has been dusted in an anticoagulant (to keep them sticking together). This powder may effect the finished product in unforeseen ways. In other words, it may not work.
- Be careful not to over-knead the bread. Otherwise, it will become very tough and the exterior will be really chewy.
- If you don't have a Dutch oven, use a 9x5-inch loaf pan and cover it with an aluminum foil tent and bake at 400°F. Be sure to keep an eye on the bread to ensure it doesn't burn.
Recipe Card with Ingredient Amounts and Instructions
- 2 cups (240 g) bread flour
- 2 to 3 cups (240 to 360 g) all-purpose flour
- 1 tablespoon(s) instant yeast
- 1 tsp. kosher salt
- 2 cups (226 g) sharp cheddar cheese, cut into small cubes
- ½ cup jalapenos, fresh, diced (seeds and membranes removed)
- 1 ½ cups (340 ml) water, warmed to 110°F to 115°F
- 1 tablespoon(s) olive oil, or avocado oil
- In a large bowl, combine the bread flour, 2 cups of the all-purpose flour (save the rest), yeast, and salt. After the ingredients are well mixed, add the cubed cheddar cheese, and diced jalapenos. Gently toss until the cheese and jalapenos are coated with flour.2 cups (240 g) bread flour1 tablespoon(s) instant yeast1 tsp. kosher salt2 cups (226 g) sharp cheddar cheese½ cup jalapenos
- Pour in the warm water and use a spoon to stir the ingredients 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 has been incorporated into the dough. The dough will appear rough and bumpy due to the cheddar cheese and jalapenos.1 ½ cups (340 ml) water
- Leave the dough in the bowl, and knead it 4 or 5 times until the dough smooths out a bit. If any cubes of cheese fall out, simply add them back to the dough as you knead. Drizzle the oil over the dough, and carefully turn the dough over to coat. Cover the bowl with plastic wrap or a clean towel. Transfer the bowl to a warm, draft-free area and allow the dough to rise until doubled in size (about 30 minutes to an hour). While the dough rises, place a large Dutch oven and its lid into the oven and preheat to 450 degrees.1 tablespoon(s) olive oil
- After the dough rises, transfer it to a large piece of parchment paper. Shape the dough into a tight ball and ensure it's centered 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 degrees, and bake for 40 minutes then remove the lid.
- After 40 minutes, remove the lid, and return the bread to the oven to bake for an additional 15 to 20 minutes.
- Remove the bread from the oven and transfer to a wire rack to cool completely before slicing.