Jalapeno Cheddar Bread

Take your homemade sandwiches up a notch by using this jalapeno cheddar bread. It’s flavorful and just a little bit spicy!

Imagine how good a BLT, a grilled cheese, or a deli meat sandwich would be with this bread! It’s also really good toasted and dipped into sauces like an appetizer.

This loaf is easy to slice thin pieces. It also freezes well. Make two and save one for later. This would also be a great gift for someone that is hard to shop for because who doesn’t love bread!

Be sure to check out some of my other bread recipes for White Bread, Pumpkin Bread, Cinnamon Raisin Bread, Blueberry Zucchini Bread, and Banana Bread.

Kitchen Items Needed

• Stand Mixer
• Dough Hook Attachment
• Rolling Pin
• 9×5 inch Loaf Pan
• Measuring Cups/Spoons
• Large Bowl
• Oven
• Meat Thermometer
• Cooling Rack

Ingredients

• Bread Flour
• Instant Yeast
• Salt
• Salted Butter
• Water
• Whole Milk
• Granulated Sugar
• Cheddar Cheese
• Jalapenos

Instructions

• In a stand mixing bowl, whisk together the water, whole milk, instant yeast, and granulated sugar. Cover the bowl with a towel and let the yeast activate for 5 minutes.
• Add in the salt, softened salted butter, and 1 cup of bread flour. Using a dough hook, knead the mixture together on low for about a minute. Add in another cup of the bread flour. Knead for another minute. Add in the last 1 1/4 cup of bread flour. Knead on low until everything is well combined, about 3 minutes. Dough should pull away from the sides of the bowl.
• Grease a new, large bowl with a thin layer of olive oil. Transfer your dough ball to this bowl. Cover with plastic wrap and let rise for one hour. If your house is colder, it might take longer so let it rise until it has doubled in size.
• Sprinkle some bread flour on a clean surface. Punch down the dough and then roll it out into a 12×15-inch rectangle. Slice your jalapenos and cube the cheddar cheese into 1/4 inches pieces. Place them evenly spaced out on the dough but leave about an inch or so from the edge open. Roll it up from the 12-inch side. Tuck the ends under and pinch the seams closed. Place the dough seam side down, in a greased 9×5-inch loaf pan.
• Cover the loaf pan with plastic wrap and let rise for one hour, or until the loaf has rose about an inch above the top of the loaf pan. Optional, add a few slices of jalapeno on top and some cubes of the cheddar cheese.
• Preheat the oven to 350 degrees. Bake for 40-45 minutes. Cover with foil at the 25-minute mark so the top of the loaf doesn’t burn. Your bread is done cooking when it has an internal temperature of 195-200 degrees.
• Let cool in the loaf pan on a cooling rack before removing the bread from the pan to finish cooling off.
• Let cool completely before storing in an airtight container. Can also be wrapped in plastic wrap and then put in a bag to be stored in the freezer.