Reviewed: Dec. 14, 2009

Great for traditional bread making (i.e., no bread machine). I used canned jalapenos and replaced about 3/4 or the water with Jalapeno juice. Otherwise, I follow the recipe as stated. Great! Not a burn your mouth hot, but very very tasty!

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Diana

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Reviewed: Nov. 1, 2009

This bread was good and had a great texture. I thought it could have used a stronger jalapeno taste. Next time I will add even more fresh jalapenos. I also took the advice of some who said to add the cheese in cubes after rising. I did and all the cheese wound up on the bottom of the loaf and none in the middle at all. Next time I will just add it as the recipe states.

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Snowlvr

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Oct. 29, 2009

My husband and I loved this bread. It makes a great grilled cheese sandwich. I didn't have fresh jalaeno's, so I just used some pickled ones (3 TBS). Thanks for this great recipe, it will be used often in my house.

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hhood

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Reviewed: Sep. 21, 2009

I had read all the reviews and was excited to try this recipe. I added everything per manufacture except the cheese and the jalapenos (I used 5 large jalapenos leaving the ribs in, just taking out the seeds) until the very last kneading process. The resulting product tasted almost exactly like a loaf of white bread. I was expecting not to taste much cheese but was will to work on it if it had a nice kick to it. But, after eating this I don't think I'll be trying to tweak this at all.

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Lisse

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Reviewed: Sep. 13, 2009

I love jalapeno cheese bread -it's the best! And this recipe is a great version of it. Since I don't have a bread maching, I made some adjustments to make it by hand. I used a yeast starter (combining the sugar, warm water, and yeast in a bowl and let it sit for ten minutes) and then combined the flour and salt in a bowl and slowly added the starter to it, mixing as I went. I added a little flour in order to make the dough a nice soft consistency as I kneaded. I let it rise in an oiled bowl for about 45 minutes and then punched it down, added fresh and pickled jalapenos plus 3 different types of cheese, all cubed. I put it in an oiled bread pan, and let it slightly rise again for about 20 minutes. I then baked it in the over and it turned out beautifully browned and fluffy white in the middle. Gorgeous and yummy! We ate 2/3 of the loaf as soon as it came out of the oven!

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curly girl

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Chehalis, Washington, USA

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Reviewed: Jul. 10, 2009

Me and my fiancee LOVE spicy things and this bread was PERFECT. Not too spicy, just a bit of a bite. Of course, I tweaked this recipe a little bit myself. I used a 4oz jar of chopped jalapenos which actually came to just over 6 TBS called for in the recipe. I had drained the jalapeno juice into a measuring cup and then added enough water to meet what was called for in the recipe. I set my machine to Basic, XL and light crust setting. I forgot the monterey jack cheese at the store and used some cheddar I had on hand. This bread came out GREAT. Jalapeno flavor, a tiny bit of bite and it's perfect to add some flavor to sandwhiches. This bread will be made over and over and over...

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AZCooker

Cooking Level: Intermediate

Living In: Goodyear, Arizona, USA

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Reviewed: May 13, 2009

It was awesome! I used canned jalapenoes and I wish I would have used as much as the recipe called for (I was scared!) This bread makes delicious toast!

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Kelly R

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Reviewed: Apr. 13, 2009

I have made this multiple times and it turns out great - everybody loves the bread. I also used half the peppers and added sundried tomatoes - still tasted great and the bread had a great color. Thanks for this one!!

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Rita

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Reviewed: Feb. 16, 2009

I added a block of cut up pepper jack cheese and it gave it a nice flavor.

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bakerymom

Cooking Level: Expert

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Reviewed: Feb. 10, 2009

This bread was good and flavorful, but not very spicy. My two-year old ate it with no problem. I think next time I'll add more jalapenos.

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Beth Y.

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2009

mine came out very dense, could have been me, but I use my machine A LOT and followed the directions, but had a great flavor

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jakessupermom

Cooking Level: Intermediate

Home Town: Hammond, Indiana, USA

Living In: Dickinson, Texas, USA

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Reviewed: Nov. 7, 2008

This would have been 5 stars if I had used the amount of Jalapeno called for, but I chickened out. I also cubed the Monterrey jack cheese with good results. This is a delicious, easy bread machine recipe.

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LADYPETSITTER

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Reviewed: Sep. 16, 2008

Mmm, quite good. Not too hot, but it has a bite. My machine on the regular setting overcooked this a little, so just a note, may want to watch it in yours. I also tried cubing the cheese instead of grating it, but I didn't get the occasional gooey bite like I wanted. Well, I'll be making this again, and try something different then.

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Michael

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Reviewed: May 25, 2008

Co-workers specifically asked me to bring Jalapeno cheese bread. Although I cannot eat jalapenos and did not try this myself, everyone who tried it raved and came back for more...it was the first loaf to disappear at the "bread party." I did add about 1 tablespoon more jalapenos and tried using cubes of cheese added during the last kneading cycle, but the cheese still disappeared into the dough.

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raisincane

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Feb. 11, 2008

Well,so far it doesn't look too good. I'll update if this changes, but with 25 minutes left the bread has sunk, and I've never had that happen. Not sure what is going on, but will update, either way!

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Daschie

Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA

Living In: Brusly, Louisiana, USA

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Reviewed: Jan. 24, 2008

Great Recipe! My husband loved this bread. Will definately make again. Thanks!

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Deviant~Gemini

Cooking Level: Expert

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Reviewed: Nov. 3, 2007

This is very good, just the right amount of spice and great for spicy chicken sandwiches.

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kajones

Cooking Level: Intermediate

Home Town: Dartmouth, Nova Scotia, Canada

Living In: Sydney, Nova Scotia, Canada

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Reviewed: Sep. 20, 2007

This came out fantastic! My husband loves using slices of this bread for sandwiches. I do think I will try using the cheese cubes next time to add a little extra cheesiness! Thanks for the great recipe!

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tigerlily896

Cooking Level: Beginning

Home Town: Round Rock, Texas, USA

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Reviewed: Aug. 30, 2007

I loved the flavor of this bread - spicy and a little cheesy. It was great toasted with some cream cheese. I followed other suggestions and added extra jalapenos (about 8 T total) and 1 C of cheese. My loaf rose pretty well but was concave on top. I'm not sure if that was a fault of the recipe, my changes, or my yeast, but despite that I'll be making this again!

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