Jalapeno Cheddar Bread Recipe

Written by: Editor In Chief
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Why You’ll Love This Jalapeno Cheddar Bread Recipe

If you love the combination of spicy and cheesy flavors, you’re going to adore this Jalapeno Cheddar Bread recipe. It’s got everything you crave: the warmth of jalapenos mingling with the rich, creamy taste of cheddar.

Each slice is a delightful burst of flavor, perfect for sandwiches or as a side with your favorite soup. Plus, the aroma wafting through your kitchen while it bakes is simply irresistible.

I promise, this bread will elevate any meal and impress your family and friends. Trust me, once you try it, you’ll want to make it again and again!

Ingredients of Jalapeno Cheddar Bread

When it comes to baking, gathering the right ingredients is half the fun. For Jalapeno Cheddar Bread, you’ll want to make sure you have everything ready to go before diving into the mixing and kneading. This bread is packed with flavor and has a delightful kick from the jalapenos, not to mention the ooey-gooey goodness of cheddar cheese.

So, let’s get those ingredients lined up and ready for some baking magic.

Here’s what you’ll need:

  • 2 (2 1/2 ounce) packages of yeast
  • 1/2 cup warm water
  • 1 3/4 cups milk, scalded
  • 1/3 cup sugar
  • 1/3 cup shortening
  • 1 tablespoon salt
  • 6-7 cups flour
  • 2 eggs, lightly beaten
  • 1 cup yellow cornmeal
  • 3-4 whole canned jalapenos or pickled jalapeno peppers, coarsely chopped
  • 8 ounces cheddar cheese, cut into small pieces or shredded

Now, before you start whisking and mixing, there are a few things to keep in mind about these ingredients. First off, make sure your milk is scalded but not boiling—burnt milk is a definite no-no, trust me on this one.

And when it comes to the jalapenos, you can tailor the heat to your liking; if you want a milder bread, go easy on the peppers or use fewer of them. As for the cheese, feel free to get creative—sharp cheddar will add a nice tang, while a milder cheese will keep things smooth and creamy.

Just imagine slicing into that warm loaf, the cheese melting slightly at the edges, and a hint of spice dancing in the air. It’s enough to make anyone’s mouth water.

How to Make Jalapeno Cheddar Bread

jalapeno cheddar bread recipe

Making Jalapeno Cheddar Bread is a delightful journey, and trust me, it’s worth every moment spent in the kitchen. First things first, let’s tackle that yeast. Start with 2 (2 1/2 ounce) packages of yeast and soften it in 1/2 cup of warm water. It’s like giving the yeast a cozy little bath to wake it up.

While that’s doing its thing, you’ll want to scald 1 3/4 cups of milk. Just heat it up until it’s steaming but not boiling—if it boils, well, you’ll be left with a burnt taste that no one wants. Once it’s ready, mix in 1/3 cup of sugar, 1/3 cup of shortening, and 1 tablespoon of salt until the shortening melts away into the warm milk.

Now, let’s cool this mixture down to a warm temperature so we can add it to our yeast without putting it back to sleep.

Now that you have your milk mixture cooled, stir in 1 cup of yellow cornmeal and 2 lightly beaten eggs. The cornmeal adds a lovely texture and a hint of sweetness.

Next, introduce this delightful mixture to your yeast and add about 2 1/2 cups of flour, mixing until it’s well combined. At this point, you’ll want to gradually add enough flour—up to 6-7 cups total—to form a soft dough. It’s like a game of dough Tetris; you want it to come together without being sticky.

Once you’ve got that dough looking good, fold in 3-4 whole canned or pickled jalapenos, coarsely chopped (you can adjust this based on how spicy you want your bread), and 8 ounces of cheddar cheese, whether you’ve shredded it or cut it into small pieces. Think of this as a cheesy surprise waiting to happen in every slice.

After mixing everything until just blended, transfer your dough into a lightly greased bowl, turning it once to coat. Cover it and let it rise for about 1 1/2 to 2 hours. Yes, I know it feels like waiting for paint to dry, but it’s worth it.

Once it’s doubled in size, punch it down (yes, really), divide it in half, and let it rest for 10 minutes. Then, shape those halves into 2 round or regular loaves and place them in greased pans or on greased cookie sheets. Cover them up and let them rise again until they’ve doubled in size—patience is key here.

Finally, bake those beauties in a preheated oven at 375°F for 30-35 minutes. You’ll know they’re done when they’re golden brown and smell absolutely divine. And trust me, your kitchen may just become the most popular spot in the house.

Jalapeno Cheddar Bread Substitutions & Variations

Jalapeno Cheddar Bread is incredibly versatile, and you can easily customize it to suit your taste.

For a milder flavor, try using poblano peppers instead of jalapenos. If you love a kick, toss in some diced spicy chorizo or crushed red pepper flakes. You can even switch up the cheese; pepper jack adds an extra layer of heat, while Monterey Jack keeps it creamy.

Feel free to experiment with herbs like cilantro or oregano for added flavor. If you’re gluten-free, substitute a gluten-free flour blend, and enjoy this delicious bread tailored just for you!

Additional Tips & Notes

To guarantee your Jalapeno Cheddar Bread turns out perfectly, I recommend checking the temperature of your ingredients. Make sure your milk is warm, not hot, to avoid killing the yeast.

When adding jalapenos, adjust the quantity based on your spice preference; I love the kick from pickled ones! For a richer flavor, consider using sharp cheddar cheese.

If you want an even softer texture, knead the dough a bit longer. Don’t rush the rising times; letting the dough rise properly makes a huge difference.

Finally, I always check for a golden crust before taking it out of the oven. Enjoy!