Jalapeño Cheddar Bread Recipe: Spicy & Cheesy Delight
Hey bread lovers! I’m Patricia, and this jalapeño cheddar bread has been my weekend baking obsession. The first time I baked it, my whole kitchen smelled like heaven—and my family devoured the loaf in minutes. You’ll love the combo of spicy jalapeños and melty cheddar in every bite. Ready in just over an hour, it’s perfect for sandwich nights or a zesty snack!
Why This Jalapeño Bread Rocks
This jalapeño bread recipe is my go-to when I crave a little kick. Soft crumb, crisp crust, studded with fresh jalapeño and sharp cheddar—every slice is a flavor punch. It’s baker-friendly and doubles as the best jalapeño cheese bread machine recipe, too!
Potato Soup
Prep Time
20 minutes
Yields
1 loaf (8–10 slices)
Cook Time
30 minutes
Rise Time
45–60 minutes
Total Time
1 hr 35 mins
Equipment
- Large mixing bowl
- Dough scraper or spatula
- Loaf pan (8×4″)
- Kitchen towel or plastic wrap
Ingredients
- 3 cups bread flour
- 2 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water
- 2 tbsp olive oil
- 2 jalapeños, seeded & finely chopped
- 1 cup shredded cheddar cheese
Step-by-Step Method
Step 1: Mix dry
In a bowl, whisk flour, yeast, sugar, and salt.
Step 2: Add wet
Stir in water and oil until a shaggy dough forms.
Step 3: Knead
Turn onto a floured surface and knead 8–10 mins until smooth
Step 4: Fold in flavor
Press in jalapeños and cheddar until evenly distributed.
Step 5: First rise
Place in an oiled bowl, cover, and let rise 45–60 mins until doubled.
Step 6: Shape & pan
Deflate gently, shape into a loaf, and transfer to pan.
Step 7: Second rise
Cover and let rise 30 mins until puffy.
Step 8: Bake
Preheat oven to 375 °F (190 °C). Bake 30 mins until golden and hollow-sounding.
Step 9: Cool & slice
Let rest 10 mins, then turn out and slice.
Tips & Variations
- Extra Heat: Leave seeds in jalapeños or add a pinch of cayenne.
- Cheese Swap: Use pepper jack or smoked gouda for different vibes.
- Whole Wheat: Substitute half the flour for whole wheat for nuttiness.
- Machine Method: Mix and knead in a bread machine using dough cycle, then bake as above.
Nutrition
Approximately 180 calories per slice, with 7 g of fat, 22 g of carbohydrates, and 6 g of protein.
Diet & Allergen Info
Contains gluten and dairy; not nut-free. For dairy-free, swap cheddar for vegan cheese.
Storage Suggestions
Store cooled slices in a sealed bag at room temp up to 3 days. Refresh in toaster oven for crisp edges.
FAQ
Can I freeze this bread?
Yes—slice first, freeze individually wrapped, then toast from frozen.
Can I use canned jalapeños?
Fresh gives better texture, but drain and pat canned slices dry before using.
