Wednesday, April 25, 2012

Jalapeno Cheese Bread

I love cheesy jalapeno bread.   I have it with my morning coffee, as a snack during the day or occasionally with a mexican meal instead of tortilla's. 

Yield 2 Loaves

  • 2 cups warm water
  • tablespoons olive oil
  • cups bread flour or all purpose flour
  • teaspoons sugar
  • 1 teaspoon salt
  • tablespoon active dry yeast or 2 pkt of instant
  • 2 1/2 cups of cheddar cheese shredded
  • 2  finely diced  jalapeno peppers (I used bottled this time)
  • cornmeal for baking sheet
  • egg white, slightly beaten




  1. Preheat oven to 375°F.
    Add warm water, sugar and yeast together in a small bowl.   Let sit till foamy - about 5 min.
    Take 1/2  tbsp of olive oil and coat the inside of a larger bowl. I also coat my dough hook when I use my Kitchen Aid mixer  to mix.   Put the yeast mix in the larger bowl.  Add the oil and salt to the yeast mix.  Slowly add  5  1/2  cups of flour to it.
    When thoroughly mixed dust a cutting board or your counter with a bit of flour and empty the contents of the bowl onto it to work the dough using the last 1/2 cup  of flour to make a firm dough.  Can use more if needed.  Knead it until it's  smooth. 
    You can either cover the dough with a clean dishcloth and let it rise on the board or counter  or put it back into a covered  bowl to let it rise.  I use a bowl  so I can put it in a place that is warm.   Let it rise till it has doubled in size.   
    When it has doubled put it back on a floured board and punch down.  Knead again to get all the gas bubbles out. 
    Sprinkle cornflour or cornmeal onto a baking sheet  ( I use parchment paper on a cookie sheet with cornmeal on it) 
    Roll or stretch dough into a long piece.   Sprinkle the cheese to cover retaining a small amount for the top.  Do the same with the peppers. 
    Starting at one end roll up.   When all rolled cut it in the middle to make 2 loaves.I use a serrated bread knife to do this.  Place the loaves on the pan cut side up.  
    Cover and let rise for 25 more minutes.
  2. It should be doubled again by this time.
  3. Brush all over with the beaten egg white.  Sprinkle with remaining cheese and peppers. 
  4. Bake 25 minutes to 35 minutes, until hollow sounding when tapped on bottom.
  5. Cool.

The recipe was originally for Italian bread and I just adapted it.  I'm sure if you have 
a favorite bread recipe you could use that instead.   The loaf behind the Cheesy Jalapeno 
loaves was the original recipe.   I just formed it differently, added black poppy seeds,  sesame 
seeds and chopped dried onions to make it into Everything Bread.   



  1. Sure sounds yummy! I'm going to try it. Thanks for sharing.

  2. I love the way it pulls apart with cheddar exposed. I still put butter on it but I put butter on everything. Most people would think it was fine without. Hope you like it!

  3. Ooooh, that looks divine! We bake all our own bread here these days, and have for the last 18 months, so this is definitely going to find its way into our oven! I'm always looking for a new recipe to try. Thank you for posting this recipe!

  4. Your welcome Clare. It freezes well too. I find baking time to be better at less rather than more for this bread. If you bake too long the outer ring of cheddar disappears somewhat too so I try to pull out of oven sooner rather than later. This is my all time favorite bread.


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