Jalapeño Cheddar Bread
A savoury yeast loaf packed with sharp cheddar and jalapeño, with a golden crust and a soft, cheesy interior.
- Measurements grams + cups
- Cuisine American
Why You'll Like This Recipe
- Two-thirds of the cheese goes into the dough and the rest on top, so you get cheese through the crumb and a browned crust.
- Works as a sandwich loaf, alongside chilli, or toasted with butter.
- The heat is adjustable — seeds in for a proper kick, seeds out for warmth without the burn.
Recipe
Jalapeño Cheddar Bread
A savoury loaf packed with sharp cheddar and jalapeño.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Mix the flour, sugar, yeast and salt. Add the warm water and olive oil.
- Step 2. Knead for 7 to 9 minutes, until smooth and elastic.
- Step 3. Knead in about two-thirds of the cheddar and all of the jalapeño, just until evenly distributed.
- Step 4. Cover and rise for 60 minutes, until puffy.
- Step 5. Shape into a loaf and place in a greased 9 x 5 inch pan. Cover and rise 25 to 30 minutes.
- Step 6. Heat the oven to 190 C / 375 F. Sprinkle the remaining cheddar over the top.
- Step 7. Bake for 32 to 38 minutes, until deep golden and the centre reaches about 93 C / 200 F.
- Step 8. Cool at least 45 minutes before slicing.
Notes
- Hold back a third of the cheese for the top. Cheese kneaded through the dough largely melts into the crumb and disappears; the cheese on the crust is what browns and gives the loaf its look.
- Cool it properly before slicing. Melted cheese in a warm loaf drags under the knife and makes the crumb look gummy when it is actually fine.
- If the top is browning too fast in the last ten minutes, lay a piece of foil loosely over it.
Jalapeño Cheddar Bread — Simple Table Recipes · https://simpletablerecipes.com/recipes/jalapeno-cheddar-bread/
Ingredient Notes
- Sharp cheddar
- Sharp rather than mild, because most of the cheese flavour is lost to the heat of baking. Shred it yourself if you can — pre-shredded cheese carries anti-caking starch that stops it melting cleanly.
- Jalapeño
- Fresh gives a brighter, greener heat; pickled gives a milder, tangier one. Pickled must be drained and patted dry, or the extra liquid makes the dough slack and the crumb gummy.
- Bread flour
- The cheese and peppers are heavy additions that interrupt the gluten network. Bread flour has the protein to carry them without the loaf collapsing.
Equipment
- Large mixing bowl or stand mixer
- 9 x 5 inch / 23 x 13 cm loaf pan
- Digital thermometer, optional
Substitutions
- Cheddar
- Pepper jack leans into the heat. Gruyère is milder and nuttier. Avoid very soft cheeses, which turn to liquid and leave holes.
- Jalapeño
- Diced green chillies for almost no heat, or serrano for considerably more. For a smoky version, use a tablespoon of finely chopped chipotle in adobo.
- Additions
- A teaspoon of smoked paprika or a handful of chopped spring onion works well alongside the cheese.
Storage & Freezing
Storing: Keep in a sealed bag at room temperature for up to 3 days. Because of the cheese it is worth refrigerating after that, though it firms up and is best toasted.
Freezing: Freeze whole or sliced for up to 2 months. Toast slices straight from frozen.
Frequently Asked Questions
Why did my cheese bread come out dense?
Cheese and peppers are heavy, and they physically interrupt the gluten. Knead them in only at the end and only until distributed, use bread flour, and give both rises their full time.
Can I use pickled jalapeños instead of fresh?
Yes, and they give a tangier, milder result. Drain them thoroughly and pat them dry first — the brine will otherwise loosen the dough noticeably.
How do I make it less spicy?
Remove the seeds and the white membranes, which is where most of the heat sits. Pickled jalapeños are milder again. You can also drop the quantity to 50 g without losing the flavour.
Why is the inside of my loaf gummy?
Almost always slicing too soon. The crumb is still setting as it cools, and melted cheese makes it look worse than it is. Give it a full 45 minutes.
How do I know when the loaf is baked through?
Deep golden on top and about 93 C / 200 F in the centre. Cheese breads brown faster than plain ones, so colour alone can mislead — a thermometer is the reliable check.
Can I make this in a Dutch oven instead of a loaf pan?
Yes. Shape it into a round, rise it seam-side down, and bake covered at 220 C / 425 F for 25 minutes, then uncovered for 15 to 20. Watch the cheese on top, which can catch at that temperature.
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