Jalapeno Cheese Bread Recipe

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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!

—JKM

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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. (

—Sooki

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97 Ratings

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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!

—Toasty Mama

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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!

—PINKPIGG33

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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.

—joanne

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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!

—boscoe26

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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!

—riverliving

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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.

—nolachef

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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.

Nutritional Information

Jalapeno Cheese Bread

Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
** Calories: 214
** Calories from Fat: 65

% Daily Value *
** Total Fat 7.2g 11 %
** Saturated Fat 3.5g 17 %
** Cholesterol 16mg 5 %
** Sodium 211mg 8 %
** Potassium 69mg 2 %
** Total Carbohydrates 29.4g 9 %
** Dietary Fiber 1.1g 4 %
** Protein 7.5g 15 %
** Sugars 3.6g
** Vitamin A 3 %
** Vitamin C 2 %
** Calcium 14 %
** Iron 18 %
** Thiamin 29 %
** Niacin 29 %
** Vitamin B6 3 %
** Magnesium 5 %
** Folate 45 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.