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 or French 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
Ingredients
- 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
Instructions
- 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
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1-slice of the jalapeño cheddar bread. Actual calories will vary.
- Feel free to use shredded cheese instead of cubed.
- To make the bread spicier, add extra jalapeños or leave in the seeds.
- All-purpose flour may be used in place of bread flour.
- Storage information can be found just above the recipe card.