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Jalapeño Cheddar Bread

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This homemade jalapeño cheddar bread features a soft, fluffy interior studded with sharp cheddar cheese and spicy jalapeño pieces, all wrapped in a golden, slightly crusty exterior. Perfect for serving with soups, chili, or enjoying on its own with butter!

  • Total Time: 2 hours 30 minutes
  • Yield: 1 loaf (12-14 slices) 1x

Ingredients

Scale

For the Dough:

  • 3½ cups (420g) all-purpose flour or bread flour, plus more for dusting
  • 2¼ teaspoons (1 packet) instant yeast or active dry yeast
  • 2 tablespoons granulated sugar or honey
  • 1½ teaspoons fine sea salt
  • 1¼ cups (300ml) warm water (105-110°F)
  • 3 tablespoons olive oil or melted butter, plus more for brushing

For the Mix-Ins:

  • 1½ cups (170g) sharp cheddar cheese, shredded (divided)
  • 3-4 fresh jalapeños, seeded and finely diced (about ¾ cup)
  • ½ teaspoon garlic powder (optional)
  • ¼ teaspoon ground cumin (optional, for extra warmth)

For Topping:

  • 1 tablespoon melted butter for brushing
  • 2 tablespoons shredded cheddar cheese
  • Few jalapeño slices for decoration (optional)

Instructions

  1. Prepare the Jalapeños – Wash jalapeños, cut them in half lengthwise, and remove seeds and membranes (or leave some in for extra heat). Dice finely. Set aside. For extra flavor, you can roast them first: place under the broiler for 5-7 minutes until slightly charred, then dice.
  2. Activate Yeast (if using active dry) – In a small bowl, combine warm water and sugar. Sprinkle yeast over top and let sit for 5-10 minutes until foamy. If using instant yeast, skip this step and add yeast directly to flour.
  3. Mix Dry Ingredients – In a large bowl or stand mixer bowl, whisk together flour, salt, garlic powder, and cumin (if using). If using instant yeast, add it to the flour mixture now.
  4. Combine Wet and Dry – Make a well in the center of flour mixture. Pour in warm water mixture (with activated yeast) and olive oil. Stir with a wooden spoon until a shaggy dough forms and no dry flour remains.
  5. Knead the Dough – Turn dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic (it should bounce back when poked). Alternatively, use a stand mixer with dough hook on medium speed for 6-8 minutes. The dough should be slightly tacky but not sticky—add flour 1 tablespoon at a time if too wet, or water if too dry.
  6. Add Mix-Ins – Flatten dough into a rectangle. Sprinkle 1 cup of shredded cheese and the diced jalapeños over the surface. Fold dough over itself and knead gently for 2-3 minutes to distribute cheese and jalapeños throughout. Some pieces will poke through—that’s perfect!
  7. First Rise – Shape dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with a damp kitchen towel or plastic wrap. Let rise in a warm, draft-free spot for 1 hour or until doubled in size. (Pro tip: Turn on your oven for 1 minute, then turn it off—the warm oven is perfect for rising.)
  8. Shape the Loaf – Punch down dough to release air. Turn out onto a lightly floured surface. Shape into a loaf: flatten into a rectangle about 9 inches wide, then roll up tightly from the short end, pinching seams to seal. Place seam-side down in a greased 9×5-inch loaf pan. Alternatively, shape into a round and place in a parchment-lined Dutch oven.
  9. Second Rise – Cover and let rise for 30-45 minutes until dough rises about 1 inch above the rim of the pan (for loaf pan) or increases by 50% (for Dutch oven).
  10. Preheat Oven – While dough rises, preheat oven to 375°F (190°C). Position rack in the center of oven.
  11. Prepare for Baking – Using a sharp knife or bread lame, score the top with 3-4 diagonal slashes or one long slash down the center. Brush with melted butter and sprinkle remaining ½ cup cheese on top. Add jalapeño slices if desired.
  12. Bake – For loaf pan: Bake for 35-40 minutes until deep golden brown and internal temperature reaches 190-200°F. For Dutch oven: Bake covered for 25 minutes, then uncovered for 15-20 minutes until golden. If top browns too quickly, tent with foil.
  13. Cool – Remove from oven and brush with additional melted butter for extra soft crust. Let cool in pan for 10 minutes, then turn out onto a cooling rack. Allow to cool for at least 30 minutes before slicing (this is hard, but important for texture!).

Notes

  • Jalapeño Heat: For mild bread, remove ALL seeds and membranes. For spicy bread, leave seeds in. Taste a small piece of raw jalapeño to gauge heat.
  • Cheese Distribution: Reserve some cheese for topping so you get gooey melted cheese on the crust.
  • Altitude Adjustments: At high altitude (above 3,500 feet), reduce yeast by ¼ teaspoon and increase liquid by 2-3 tablespoons.
  • Testing Doneness: Tap the bottom of the loaf—it should sound hollow when fully baked.
  • Make it Dairy-Free: Use vegan cheese and substitute olive oil for butter.

  • Author: Samantha Nelson
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/12 of loaf)
  • Calories: 215
  • Sugar: 2g
  • Sodium: 385mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 8g
  • Cholesterol: 18mg

Find it online: https://charmingsnacks.com/jalapeno-cheddar-bread/