Cheesy Jalapeño Bread
Crusty, cheesy, and just spicy enough — this Cheesy Jalapeño Bread is the perfect side or snack when you want to impress with minimal effort.
Is there anything better than fresh, warm bread loaded with gooey cheese and a pop of jalapeño heat? This Cheesy Jalapeño Bread brings bakery-quality flavor to your kitchen with simple ingredients and easy steps. It’s the perfect companion to hearty soups and chili, makes a killer sandwich base, or can stand alone as a snack everyone fights over. You’ll love how the sharp cheddar melts into pockets of flavor while the jalapeños add a gentle kick. Serve it warm, and watch it disappear!
Equipment
- Large mixing bowl
- Wooden spoon or dough hook
- Bench scraper (optional)
- Clean kitchen towel
- Baking sheet or loaf pan
- Parchment paper
- Cooling rack
Ingredients
- 3 cups 375g all-purpose flour, plus extra for dusting
- 2 ¼ tsp 1 packet active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 1 cup 240ml warm water (110°F / 43°C)
- 1 tbsp olive oil
- 1 ½ cups 150g shredded sharp cheddar cheese
- 2 –3 medium fresh jalapeños seeded and finely chopped
- 1 egg optional, for egg wash
- 1 tbsp water if using egg wash
Instructions
- In a large mixing bowl, combine warm water, sugar, and yeast. Stir and let sit for about 5–10 minutes until foamy.
- Add the flour and salt to the bowl, then mix until a shaggy dough forms. Add olive oil and knead by hand or with a dough hook for 5–8 minutes, until smooth and elastic.
- Gently knead in the shredded cheddar and chopped jalapeños until evenly distributed.
- Shape dough into a ball, place in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot for about 1 hour, or until doubled in size.
- Punch down the dough, then shape into a round or oval loaf. Place on a parchment-lined baking sheet or into a greased loaf pan.
- Cover loosely with the towel and let it rise again for about 30 minutes.
- While the dough is rising, preheat your oven to 400°F (200°C).
- For a shiny crust, whisk the egg and 1 tbsp water together and gently brush over the loaf.
- Bake for 25–30 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
- Transfer to a cooling rack and let it rest for at least 10 minutes before slicing. Serve warm!
Notes
You can adjust the spice level by leaving some jalapeño seeds in or adding more peppers.
Sharp cheddar works great, but try pepper jack or gouda for fun variations.
Leftovers keep well wrapped at room temperature for up to 3 days, or freeze for up to 2 months.
For a crispier crust, place a small oven-safe dish of water in the oven while baking to create steam.