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Jalapeno cheese bread

I had a big jar of sliced jalapenos that I used for something, so I was looking for ways to use them up when I saw this bread. I knew it was going to be good, and I wasn’t disappointed. It wasn’t the ideal shape or texture for sandwiches though. After I shaped it into a ball, the dough kind of flattened out. It could have just been the weight of the towel, or not enough flour. I wanted to keep the dough semi-sticky, but maybe I didn’t add enough flour. I thought I added a lot extra though. It kind of had the shape of ciabatta. I think I could have reshaped it a little before putting it in the oven and it would have been ok. The bread was a tiny tiny bit crumbly, like the edge broke off when I was eating the sandwich. Some of my breads do that, like they aren’t as soft as store bread. This could be to over-rising. I really need to remember to test my dough when kneading and when rising.

Now that I look at the recipe (which I halved), I realized I added a whole egg instead of half. Maybe that’s why the texture wasn’t perfect. Or maybe I’m just really picky.

Kittencal’s Jalapeno Cheddar Cheese Bread (Recipezaar)

2 loaves


  • 1 1/2 tablespoons dry yeast
  • 1 teaspoon sugar
  • 1 cup warm water
  • 4 cups flour (more as needed)
  • 2 large jalapeno peppers, coarsely chopped, and seeds removed (can use more jalapeno if desired)
  • 1 3/4 teaspoons salt
  • 1 tablespoon sugar
  • 1 eggs (room temperature, let egg sit in hot water for about 5-7 minutes to warm)
  • 1 teaspoon hot pepper sauce
  • 1 cup milk, warmed
  • 2 1/2 cups cheddar cheese (chopped into about 1/2-inch cubes or a little larger if desired)

Prep Time: 3 hrs

Total Time: 3 1/2 hrs

  1. Prepare a heavy-duty stand mixer with a kneader blade.
  2. Proof yeast in water with 1 teaspoon sugar for 8-10 minutes, or until foamy.
  3. Heat milk in the microwave for about 50 seconds on HIGH.
  4. In the stainless steel bowl, add in 4 cups flour, chopped jalepenos, salt, sugar, egg, hot pepper sauce (if using) and warmed milk.
  5. After the yeast has proofed, add to the bowl and start kneading, adding in more flour as needed to create a soft smooth semi-sticky dough, keep kneading for about 8-10 minutes.
  6. Towards the end of the kneading add in the cubed cheddar cheese, and mix until combined (the dough can be removed from the bowl and you can add/mix in the cheese by hand if dresired).
  7. After the kneading, let the dough sit out on a board or counter top to rest, covered with a clean tea towel for 8-10 minutes.
  8. Gather up dough and knead gently for 30 seconds.
  9. Then place the dough in a well greased bowl, and let rise until doubled (about 1-1/2 hours or could take a little longer).
  10. Punch down dough and slice into two even pieces.
  11. Shape into two large balls, and place on a cookie/baking sheet that has been sprayed with cooking spray.
  12. Cover with a clean tea towel and rise again for another 1 hour or more until doubled.
  13. Brush tops with an egg white that has been mixed with 1 teaspoon cold water.
  14. Sprinkle on grated Parmesan cheese or sesame seeds.
  15. Bake in a 375 degree oven for about 25-35 minutes or until the crust is a dark golden brown.

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