Jalapeno Cheddar Bread is soft, cheesy, and has a nice spicy kick. It’s easy to make and tastes great with almost any meal. You can enjoy it as a snack or serve it alongside your favorite dishes.
Why We Love This Jalapeno Cheddar Bread Recipe
There’s something truly satisfying about homemade bread that’s fresh, warm, and full of character. This recipe stands out because it balances spice and cheese perfectly. The jalapenos add just the right amount of heat without overwhelming the flavor, while the cheddar cheese melts into every fold, creating pockets of gooey goodness. Plus, the bread has a beautiful golden crust that crackles when you slice it, adding a crunchy contrast to the soft inside. It’s simple to make and uses basic ingredients, so you don’t need to be an expert baker to impress with it.
Ingredients About Jalapeno Cheddar Bread
To make this bread, you’ll need a few essential ingredients that work together to create the perfect texture and taste.
- 3 cups all-purpose flour, plus 1/4 cup for dusting
- 1 teaspoon salt
- 1/2 teaspoon dry active yeast
- 1 1/2 cups warm water (between 95°F and 105°F)
- 1 1/2 cups shredded cheddar cheese
- 1/2 to 1 fresh jalapeno, sliced to the center (adjust based on how much spice you want)
How to Make Jalapeno Cheddar Bread Directions
Making this bread is a step-by-step process that rewards your patience with a delicious result.
Start by mixing the flour, salt, and yeast together in a large bowl.
Pour in the warm water, then stir with your hands or a wooden spoon until the dough becomes sticky. This stickiness is important because it means your bread will be soft and airy.
Cover the bowl tightly with plastic wrap and leave it to rest at room temperature for 3 to 5 hours. During this time, the dough should double in size and develop little bubbles on the surface. If you want, you can let it sit longer—up to 18 hours is fine.
When you’re ready to bake, preheat your oven to 450°F and place a dutch oven inside to heat up for 30 to 40 minutes. This step is key to getting a nice crust.
Flour a clean surface and your hands, then gently take the dough out of the bowl.
Fold the dough over itself four times. As you fold, layer the cheddar cheese and jalapeno slices evenly between the folds so every bite will have both flavors.
Shape the dough into a tight ball using your hands.
Place a sheet of parchment paper inside a bowl and carefully drop your dough ball onto it. Cover with a kitchen towel and let it rest for 20 minutes.
Carefully remove the hot dutch oven from the oven. Lift off the lid, and place the parchment paper with the dough ball inside.
Use a sharp knife to slice the top of the dough—this helps steam escape during baking and allows the bread to expand properly.
Cover the dutch oven and bake for 30 minutes.
After 30 minutes, remove the lid and bake for another 15 minutes or until the crust turns a rich golden brown.
Take the bread out of the oven and let it cool for 10 minutes before slicing.
Enjoy your freshly baked bread warm or at room temperature. The smell alone is worth every minute of waiting.
How to Serve Jalapeno Cheddar Bread
This bread is versatile and can be enjoyed in many ways. Because of the spicy and cheesy flavors, it pairs well with simple dishes that complement without overpowering.
- Serve it warm with butter or a mild spread to let the flavors shine.
- Use it to make sandwiches with cold cuts, fresh greens, and a light mayo or mustard.
- Pair it with soups or chili for a hearty meal. The bread’s crust and texture make it perfect for dipping.
- Slice it thin and toast the pieces lightly to create savory crostini topped with cream cheese or avocado.
- For a quick snack, eat it plain—each bite offers a satisfying mix of spice and cheese.
Whatever way you choose, this bread will add a flavorful kick to your meal.
Expert Tips: Jalapeno Cheddar Bread
Making bread at home can seem intimidating, but with these tips, you’ll be confident every time you bake.
- Use warm water, but not too hot. Water above 110°F can kill the yeast, so aim for that comfortable 95°F to 105°F range to activate the yeast properly.
- Don’t rush the resting time. The longer your dough rises, the more flavor and lightness it will develop. If you have time, let it rest overnight in the fridge.
- When folding in the cheese and jalapeno, spread them evenly so every bite has a good balance. Too much jalapeno can make the bread too spicy, so adjust to your taste.
- Preheat the Dutch oven thoroughly. A hot Dutch oven helps the bread develop a crispy crust and bake evenly.
- Let the bread cool before slicing to avoid squishing the soft inside. Waiting just 10 minutes makes a big difference.
- If you don’t have a Dutch oven, use a heavy baking dish with a lid or cover your bread with foil to trap steam during the initial baking.
Following these pointers will help your bread turn out perfect every time.
How to Store Jalapeno Cheddar Bread
Once baked, store your bread properly to keep it fresh longer.
- Allow the bread to cool completely before storing to prevent condensation.
- Wrap it loosely in a clean kitchen towel or place it in a paper bag. This helps the crust stay crisp while preventing the inside from drying out.
- Avoid plastic wrap for long storage as it traps moisture and can make the crust soggy.
- For storage beyond two days, slice the bread and freeze it in an airtight bag. When ready to eat, toast the slices directly from the freezer.
- Keep the bread at room temperature; avoid refrigerating as it dries out bread faster.
Proper storage keeps your bread tasting fresh and delicious for days.
Variation of Jalapeno Cheddar Bread
If you want to switch up the flavors or try a different take, here are some simple variations to experiment with.
- Use pepper jack cheese instead of cheddar for an even spicier, creamier bread.
- Add chopped green onions or chives along with the jalapenos for an extra fresh taste.
- Swap jalapenos for milder peppers if you prefer less heat, or add more if you like it fiery.
- Mix in garlic powder or smoked paprika into the dough for a smoky twist.
- Add cooked and crumbled sausage or bacon substitute for a heartier bread (if you want to avoid pork, use plant-based options).
- For a sweeter touch, add a tablespoon of honey or maple syrup to the dough to balance the spice.
These changes let you customize your bread to your liking while keeping it easy to prepare.
Frequently Asked Questions About Jalapeno Cheddar Bread
What if I don’t have a dutch oven?
You can bake the bread on a heavy baking sheet covered with a large metal bowl or foil to trap steam. It won’t be exactly the same, but it will still be delicious.
Can I use frozen jalapenos?
Fresh jalapenos are best for texture and flavor, but frozen can work if you thaw and drain them well before using.
How spicy is this bread?
The bread has a moderate spice level. You control this by the amount of jalapeno you add and whether you keep the seeds.
Can I make this bread gluten-free?
This recipe uses all-purpose flour, so gluten-free substitutions will require special flour blends designed for bread baking.
How long can I store the bread?
At room temperature, the bread is best within 2-3 days. Frozen slices last up to 3 months.
Is this bread good for sandwiches?
Yes! The sturdy yet soft texture makes it great for sandwiches with a bit of a spicy kick.
Jalapeno Cheddar Bread recipe
Ingredients
- 3 cups all-purpose flour (plus 1/4 cup for dusting)
- 1 teaspoon salt
- 1/2 teaspoon dry active yeast
- 1 1/2 cups warm water (between 95°F and 105°F)
- 1 1/2 cups shredded cheddar cheese
- 1/2 to 1 fresh jalapeno (sliced to the center, adjust for spice level)
Instructions
- In a large bowl, mix the flour, salt, and yeast together.
- Pour in the warm water and stir until the dough becomes sticky.
- Cover the bowl tightly with plastic wrap and let it rest at room temperature for 3 to 5 hours, or up to 18 hours.
- Preheat your oven to 450°F and place a Dutch oven inside to heat up for 30 to 40 minutes.
- Flour a clean surface and your hands, then gently take the dough out of the bowl.
- Fold the dough over itself four times, layering cheddar cheese and jalapeno slices evenly as you fold.
- Shape the dough into a tight ball and place it on a sheet of parchment paper in a bowl. Cover with a kitchen towel and let rest for 20 minutes.
- Carefully remove the hot Dutch oven from the oven and place the parchment paper with the dough ball inside.
- Use a sharp knife to slice the top of the dough to help steam escape and allow the bread to expand.
- Cover the Dutch oven and bake for 30 minutes. Remove the lid and bake for another 15 minutes until golden brown.
- Let the bread cool for 10 minutes before slicing.
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