Jalapeño Cheddar Bread

Directions

Step 1: Activate the Yeast

In a large mixing bowl, combine the warm milk, sugar, and yeast. Stir gently and let sit for 5–10 minutes, until the mixture becomes foamy and fragrant.

Step 2: Mix the Dough

Add the olive oil and salt to the yeast mixture. Gradually stir in the flour, one cup at a time, until a soft dough begins to form.

Step 3: Knead

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should be slightly tacky but not sticky.

Step 4: First Rise

Place the dough in a lightly oiled bowl, turning once to coat. Cover with a clean towel and let rise in a warm spot for 60–90 minutes, or until doubled in size.

Step 5: Add Jalapeños and Cheese

Punch down the dough gently. Flatten it slightly and sprinkle the shredded cheddar and diced jalapeños over the surface. Fold and knead lightly until evenly distributed.

Step 6: Shape the Loaf

Shape the dough into a loaf and place it into a greased 23×13 cm loaf pan (9×5-inch), or form a free-form round loaf on a parchment-lined baking sheet.

Step 7: Second Rise

Cover loosely and let the dough rise again for 30–40 minutes, until puffy.

Step 8: Preheat and Top

Preheat the oven to 190°C (375°F). If using, sprinkle extra cheddar and jalapeño slices over the top of the loaf.

Step 9: Bake

Bake for 30–35 minutes, or until the bread is golden brown and sounds hollow when tapped.

Step 10: Cool

Remove from the oven and let cool for at least 15 minutes before slicing to allow the crumb to set.

Recipe Details

Prep Time: 20 minutes
Rise Time: 1 hour 30 minutes
Cook Time: 35 minutes
Total Time: About 2 hours 25 minutes
Servings: 10 slices
Difficulty Level: Medium

Variations & Substitutions

Extra Spicy

Leave some jalapeño seeds intact or add a pinch of crushed red pepper flakes for more heat.

Cheese Swap

Use pepper jack, Monterey Jack, or a cheddar blend for a different flavor profile.

No-Knead Option

Mix the dough with a spoon, cover, and let rise overnight in the refrigerator, then bake the next day.

Gluten-Free

Use a gluten-free bread flour blend designed for yeast baking, following package hydration adjustments.

Serving Suggestions