Homemade jalapeno cheddar bread is crusty on the outside, super soft on the inside, and just as spicy as you want to make it! A simple and versatile bread recipe that uses only easy-to-find ingredients. You’ll love to dip it in soup or use it for the most amazing grilled cheese sandwiches!
At some point on my real food journey, I realized I didn’t have to buy bread at the store. What a freeing moment, seriously! I learned that I could save money on groceries by easily making simple bread recipes at home. Not to mention, homemade bread has far fewer ingredients than store-bought, which makes it much healthier for the family.
Some of my favorite bread recipes are my no-knead overnight artisan bread, no-knead sourdough, oatmeal bread, and my husband even makes an amazing 90 minute man bread.
As you can see on my blog, I have such a wide variety of bread recipes that you can make (the above are just a few), because bread is fun and easy to make. This next recipe is SO fun, simple, and yummy that I can’t wait to share it with you!
It’s jalapeño cheddar bread.
This cheesy bread is crusty on the outside, soft on the inside, and has just the right amount of tang and spice from the cheddar cheese and jalapenos. It bakes for less than an hour in the oven (I use a round Dutch oven pot) and it doesn’t require a lot of kneading. It’s perfect for sandwiches, dipping in soups or stews, or just slathering with a bit of butter. Plus, did I mention how easy it is to make? It’s really that easy!!!!
Jalapeno Cheddar Bread Ingredients
- warm water
- honey
- active dry yeast
- bread flour
- salt
- shredded cheddar cheese (I like sharp cheddar)
- jalapeno peppers, diced
- olive oil
How To Make Jalapeno Cheese Bread
It may seem like a lot of steps, but it really is a super simple process, I promise.
Step 1. In the bowl of a stand mixer, or a large mixing bowl, combine water, honey, and yeast. Stir and let the yeast bloom for about 5 minutes. When it looks foamy, it’s ready.
Step 2. Add flour and salt and using the dough hook, knead on medium speed until it almost pulls away from the sides of the bowl, about 4-5 minutes. Alternatively, knead the dough by hand until it’s almost no longer sticky.
Step 3. Add shredded cheese and jalapeños and continue to knead until the dough pulls away from the sides of the bowl, or is no longer sticky if kneading by hand.
Step 4. Remove the bowl from the mixer and tilt the bowl on its side. Add 1/2 tsp of olive oil to the bottom of the bowl and turn the dough to coat the dough in oil. Cover with a towel and let it rest in a warm area for 1 hour.
Step 5. Preheat the oven to 450F.
Step 6. Measure a piece of parchment paper large enough to fit your Dutch oven with some overhang.
Step 7. After the first rise, dust the counter lightly with flour and turn the dough out onto your work surface. Knead bread by hand until it’s a firm ball of dough. Turn the ball over so the edges are on the bottom and lay it on top of the parchment paper.
Step 8. Cover with a towel and let rise for 30 minutes. Meanwhile, place the Dutch oven in the oven to preheat.
Step 9. Remove the hot Dutch oven pot from your oven and remove the lid (be sure to handle the pot and lid with oven mitts). Use the paper to pick up the dough and place it inside the Dutch oven pot so there is some overhang of paper. Place the lid on and return to the oven.
Step 10. Bake your bread for 30 minutes with the lid on, then remove the lid and bake for another 20 minutes.
Step 11. Once your bread is golden brown and done baking, remove the Dutch oven pot from the oven. Using your oven mitt, tilt the pot slightly by holding the handle, then use your other hand to grab the paper and easily slide the bread out of the pot.
Step 12. Discard the paper, and place your bread on a wire rack. Let the bread cool for 1-2 hours before slicing. Be sure to wait for slicing until the bread loaf is cooled completely.
Jalapeno Bread FAQs
What to put on jalapeno cheddar bread?
You can top the jalapeno bread dough with extra cheese and jalapeno rounds before baking for an extra rich and flavorful bread. Also, slather your fresh slices of bread with butter for a delicious breakfast or snack.
What do you eat jalapeño cheese bread with?
This cheesy spicy bread is perfect with soup, stews, and chilis for all seasons (see my blog for tons of delicious and healthy recipes), and also as cold or grilled sandwiches. YUM!
Can you use all-purpose flour in this recipe?
Yes! Add 1 Tbsp vital wheat gluten for every 1 cup of all-purpose flour. No other adjustments need to be made to the recipe.
More Easy Bread Recipes
- Maple Oatmeal Bread
- Chocolate Zucchini Quick Bread
- Einkorn Sandwich Bread
- Soaked Whole Wheat Bread
- Caramelized Banana Bread
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Sign up for my FREE Fight Inflation Workshop and learn simple strategies to save money, even with rising food costs!Jalapeno Cheddar Bread
Homemade jalapeno cheddar bread is crusty on the outside, super soft on the inside, and just as spicy as you want to make it! A simple and versatile bread recipe that uses only easy-to-find ingredients.
- Prep Time: 2.5 hours with rise time
- Cook Time: 50 minutes
- Total Time: 3.5 Hours
- Yield: 1 loaf 1x
- Category: Bread
- Method: Bake
- Cuisine: American
Ingredients
- 1 ½ cups warm water *(see notes)*
- 1 Tbsp honey or granulated sugar
- 2 ¼ tsp active dry yeast (1 packet)
- 4 cups bread flour*
- 1 ½ tsp salt
- ½ cup shredded cheese*
- ¼ cup diced jalapenos
- ½ tsp olive oil
Instructions
- In the bowl of a stand mixer, or a large mixing bowl, combine water, honey/sugar, and yeast. Stir and let the yeast bloom for about 5 minutes. When it looks foamy, it’s ready.
- Add flour and salt and using the dough attachment, knead the dough on medium speed until it almost pulls away from the sides of the bowl, about 4-5 minutes. Alternatively, knead the dough by hand until it’s almost no longer sticky.
- Add cheese and jalapenos and continue to knead until the dough pulls away from the sides of the bowl, or is no longer sticky if kneading by hand.
- Remove the bowl from the mixer and tilt the bowl on its side. Add ½ tsp of olive oil to the bottom of the bowl and turn the dough to coat the dough in oil. Cover with a towel and let it rest in a warm area for 1 hour.
- Preheat the oven to 450F.
- Measure a piece of parchment paper large enough to fit your Dutch oven with some overhang.
- After the first rise, dust the counter lightly with flour and turn the dough out onto the counter. Knead the dough by hand (pull the edges out and in towards the middle, then rotate ¼ turn, repeat) until it’s a firm ball of dough. Turn the ball over so the edges are on the bottom and lay it on top of the parchment paper.
- Cover with a towel and let it rise for 30 minutes.
- Meanwhile, place the Dutch oven (without the lid) in the oven to preheat.
- When the dough is done rising, use oven mitts to carefully remove the hot Dutch oven from the oven. Pick up the edges of the parchment paper with the dough on top and place it inside the hot Dutch oven. Put the lid on the Dutch oven and using oven mitts, place the Dutch oven back into the oven.
- Bake for 30 minutes.
- With oven mitts, carefully remove the hot lid from the Dutch oven and let the bread continue to bake for an additional 10-15 minutes until the top is golden brown.
- When the bread is done baking, use oven mitts to carefully remove the Dutch oven pot from the oven. With the Dutch oven on a flat surface, lift up one handle to tile the pot and use the other hand to grab the parchment paper to slide the bread out of the pot.
- Discard the parchment paper, and place your bread on a wire rack to cool. Let the bread cool for at least 1 hour before slicing.
Notes
Water. Water temperature should be between 105-110F. Reduce to 1 cup if using einkorn flour.
Bread Flour. Make bread flour by adding 1 Tbsp vital wheat gluten for every 1 cup of flour. No other adjustments need to be made to the recipe.
Cheese. I prefer sharp cheddar cheese, but any type of cheddar and any type of shred (fine, regular, farmhouse, etc.) will work.
Optional Toppings. To make this jalapeno cheddar bread extra yummy lightly brush dough with a little olive oil (or cooking spray), then sprinkle with optional ½ cup cheese for topping and sliced jalapeno rounds before baking.
Your easy bread recipes have me back baking bread! This was my first try at baking bread in the Dutch oven. Baked at 450, my loaf was browned when I took the lid off after 30 minutes and after another 15 minutes was REALLY brown. Next time, would it be better to lower the oven temperature (I use a thermometer) or shorten the time. If it is the time, would I shorten the covered or uncovered time? I really love using my 40 year old Kitchen Aid mixer and your recipes make bread making so achievable!