Spicy Jalapeño Cheddar Bread Recipe
This Jalapeño Cheddar Bread is a flavorful, cheesy loaf with a spicy kick from fresh jalapeños. Perfect for sandwich making or enjoying warm with butter, this bread combines sharp cheddar cheese and diced jalapeños into a soft and chewy homemade loaf.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 30 minutes
- Yield: 1 loaf (about 12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 3 cups all-purpose flour, plus more for kneading
- 1 ½ teaspoon salt or 2 teaspoon sea salt
- 1 teaspoon active dry yeast
Wet Ingredients
- 1 ½ cups warm water (105°F to 110°F)
Add-ins
- 1 ½ cups sharp cheddar cheese, shredded
- 2 jalapeños, seeds removed and diced
Instructions
- Activate the yeast: In a large mixing bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes until the yeast becomes frothy and starts to activate.
- Mix dry ingredients: Add the all-purpose flour and salt to the yeast mixture. Stir to combine until a dough begins to form.
- Knead the dough: Turn the dough onto a floured surface and knead for about 8 to 10 minutes, adding more flour as needed, until the dough is smooth and elastic.
- Add cheese and jalapeños: Fold in the shredded cheddar cheese and diced jalapeños thoroughly into the dough, ensuring even distribution.
- First rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
- Shape the loaf: Punch down the dough to release air, then shape it into a loaf form. Place it on a baking sheet lined with parchment paper or greased.
- Second rise: Cover the shaped loaf and let it rise again for about 30 to 45 minutes until it puffs up.
- Bake the bread: Preheat your oven to 375°F (190°C). Bake the loaf for 30 to 35 minutes or until the crust is golden brown and the bread sounds hollow when tapped.
- Cool and serve: Let the bread cool on a wire rack for at least 20 minutes before slicing to allow the interior to set properly. Enjoy warm or at room temperature.
Notes
- For less heat, remove all seeds from the jalapeños; to add more spice, leave some seeds in.
- You can substitute sharp cheddar with a mild cheddar or Monterey Jack for a different flavor profile.
- The bread can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Allow the bread to cool completely before slicing to avoid a gummy texture.
Find it online: https://recipethrive.com/spicy-jalapeno-cheddar-bread-recipe/
