Jalapeno Cheese Bread Recipe - Allrecipes.com
Jalapeno Cheese Bread Recipe

Jalapeno Cheese Bread

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"A rich and spicy bread!"

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Ingredients Edit and Save

Original recipe makes 3 - 8 1/2 x 4 1/2 inch loaf pans Change Servings
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Directions

  1. In a very large bowl, combine 7 cups of flour, cheese, jalapenos, 7 tablespoons sugar and the salt; mix well.
  2. In a separate bowl, combine the water, yeast and remaining 1 tablespoon sugar. Let sit about 10 minutes; stir until all yeast is dissolved.
  3. Add the oil to the liquid mixture, stirring . Add half of the liquid mixture to the flour mixture. Mix with hands to moisten flour as much as possible. Add remaining liquid mixture to dough and mix until flour is thoroughly incorporated.
  4. Turn onto a lightly floured surface and knead by hand until smooth and elastic to the touch, about 15 minutes, gradually adding only enough additional flour to keep dough from sticking.
  5. Place in a large greased bowl and invert dough so top is greased; cover with a dry towel and let stand in a warm place (90 - 100F) until doubled in size, about 1 hour. Punch down dough.
  6. To Make Bread: Divide dough into 3 equal portions. Form each into a ball, then stretch out dough with both hands and tuck edges under to form a smooth surface. Pop any large air bubbles by pinching them. Form into loaves. (Note: I like to use a rolling pin and roll out dough, which pops all bubbles easily and quickly.) Place in 3 greased 8 1/2 x 4 1/2 inch loaf pans. Cover with towel again and allow to rise until almost doubled in size, about 45 minutes to 1 hour.
  7. Bake at 325 degrees F (165 degrees C) until dark brown and done, about 1 hour, rotating the pans after 25 minutes for more even browning. Remove from pan as soon as bread will easily lift out, after about 5 to 10 minutes. Let cool about 1 hour before slicing.
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Reviews More Reviews

Most Helpful Positive Review
Nov 21, 2005

This is really good bread. If your water temperature is not over 105, it will rise beautifully. I always check the tempature of my water with a thermometer just to be sure. I baked two loaves in pans and baked the third on my pizza stone. All the loaves were great, but the one cooked on the pizza stone was beautiful - thanks to the other reveiwer who suggested this method!

 
Most Helpful Critical Review
Jan 28, 2003

The first time that I made this recipe it didn't turn out well since I followed the instuctions adding "hot" water to the yeast. Of course it didn't rise. I decided to try it again. I really think this recipe is not for me. (

 
Dec 01, 2007

I love jalapeno cheese bread and this was very good. I usually make it one loaf at time though, as I like it best hot from the oven. To pep it up a little I also add about 1/4 tsp of tabasco sauce to the dough with the 2nd half of the liquid mixture. I also really like this with very course chopped jalapenos as well as with extra sharp cheese, cut into little cubes (about a 1/4 inch or so). It makes cheese pockets. Oh, and I like to shape this into a long loaf, brush with egg white and a little water and bake on a greased cookie sheet. The crust is wonderful!

 
Oct 06, 2007

I found this to be a tasty bread but not very hot or spicy. I did add more cayanne pepper the next time I made it. One problem is that the cheese will melt when you are kneading from the heat of your hands. The second time I made it I added the cheese as I was shaping the loaves so you could actually see pieces of cheese instead of just having orange bread.

 
Sep 29, 2005

This recipe is delicious! I cut the ingredients in half and just made a big round loaf and cooked it on my pizza stone. I didn't have enough cheddar cheese so I used Monterey Jack too. Wonderful flavors with using both. I would suggest not to shred all the cheese but leave a couple of chunks!

 
Oct 26, 2010

It was a great recipe to start with, but we always end up customizing recipes to our taste. We made this bread spicier. We halved the recipe and used bread flour, a few sliced pickled jalapenos (and the carrots it came with) and chunks from a whole 8 oz cheddar cheese block. In lieu of the 1 cup of hot water, we mixed a 1/4 cup of the liquid from the jalapeno pickle can with 3/4 cup of warm milk (skim). We also added one egg. The bread turned out fantastic and had the perfect kick! Next time we will probably try to add a little more cheese, but this recipe was easy to follow and personalize! Thanks for sharing!

 
Dec 20, 2007

Outrageously good! I cut the recipe in half but still added 1/2 cup (heaping) minced jalapenos (seeds in), and used some cubed cheese as well. Made large rolls and YUM...I work at a Tex-Mex joint and my co-workers loved it too! Quite a bit of heat but easily mellowed by seeding/cutting back on peppers. Thanks much for sharing this!

 
Mar 19, 2007

The cook who noted the problem with hot water is correct--always use warm water for best results with yeast. Additionally, you can add about 1 cup more cheese to the recipe for a more savory result.

 

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Nutrition

  • Calories
  • 214 kcal
  • 11%
  • Carbohydrates
  • 29.4 g
  • 9%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 211 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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