Jalapeno n’ Cheddar Bread

If you love bread and jalapeños, and you love a hot bread, then this is the bread for you.  If you like this bread with even more heat, then add more jalapeños, if you like less heat, simply add less jalapeños. I would not add more cheese because this bread is soft enough, it you add more cheese it may not hold up as well.

This bread is awesome toasted with a little butter on it, or eaten anyway you like! I hope you enjoy this bread as much as our family does. It’s a big seller at the farmer’s market I sell my baked goods at, I tend to sell our early. It’s not that hard to make if you have baked bread before, it just takes time getting used to how much jalapeños and cheese to add for your taste buds!


Happy Bread Baking!





3 cups all-flour

1 cup warm water (120º to 130º)

3 Tablespoons Unsalted butter (melted)

1 teaspoon sugar

1 package active yeast

2 teaspoons salt

3/4 to 1 cup chopped jalapeños

3/4 to 1 cup cheddar cheese

1 teaspoon dried oregano



In a large bowl, heat 1 cup water, when just warm add sugar, 1 teaspoon salt, and yeast.  Let bloom for 10 minutes (when you see bubbles). In another bowl, mix all flour (3 cups) and remaining salt (1 teaspoon salt), dried oregano. Mix dry ingredients together well and add in yeast mixture (water, yeast, oil, melted butter) and  knead for a few minutes till it comes together. Add 3/4 cup cheddar cheese and 3/4 cup chopped jalapeños and knead for 8 to 10 minutes till smooth and soft.  Coat a large bowl with vegetable oil or spray and place dough in bowl turning to coat dough. Cover and let rest 1 hour until doubled in size. Line bread pan with parchment paper and set aside. After rising punch down and knead 1 to 2 minutes.  Roll out dough to a rectangle and shape 1 inch thick.  Start rolling dough long side in a tight loaf and place in bread pan. (I spray my baking pan with veg spray first). Sprinkle with remaining cheese and jalapeños.  Rest 1 hour or till doubled in size.  Bake at 400 F for 18 minutes. (I bake for 19 minutes) (see tips below).

  • If you perfer, you can use rapid rising yeast
  • I do not line my baking pan with parchment paper, but you can if you prefer
  • I find that the bread it way too soft with just 3 cups of flour, so I add more, usually about 1/2 to 1 cup more…this is a preference, it just seems too soft with just 3 cups
  • I lay whole jalapeños on top, I think the bread looks better with whole jalapeños on top and then sprinkled with the cheddar cheese
  • If I can find multi colored jalapeños I prefer to use them. Sam’s used to carry them but now only carry the green jalapeños. I have used fresh also, but it takes a lot more time to chop them so, again, this is a preference (fresh or jalapeños in the jar.
  • The recipe says to bake for 18 minutes, but I bake for 19 minutes, this will depend on your oven
  • I do not take my bread out of the pan till it cools for about a half hour, this is because the bread is so soft, it can smash some of you don’t let it set up in the pan before removing
  • The bread will tend to stick to the side, so I do spray the bread pan with veg spray first, the original recipe does not say to spray. I added this part to the recipe





6 thoughts on “Jalapeno n’ Cheddar Bread

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