Reviewed: Oct. 6, 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.

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Reviewer:

joanne

Cooking Level: Intermediate

Home Town: Parry Sound, Ontario, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Sep. 14, 2007

This was the only recipe I could find for this bread and I was sadly dissapointed. Too sweet, and of course the "hot" water didnt allow the bread to rise. Not near enough cheese flavor, though the jalapeno is easily adjusted. Will be playing with these ingredients quite a bit.

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justahobby

Cooking Level: Intermediate

Home Town: Rusk, Texas, USA

Living In: Montrose, Colorado, USA

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Reviewed: Sep. 14, 2007

good

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tommy

Cooking Level: Expert

Home Town: West Kirby, Merseyside, England, U.K.

Living In: Seattle, Washington, USA

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Reviewed: Aug. 30, 2007

Not really spicy, but still delicious

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KAVYA29

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Mar. 20, 2007

I'm going to try this one again. I don't know what I did wrong with the jalapenos and cheese, but it was bland. And I used small chunks of cheese instead of shredded as another cook suggested. Also, do not try and shortcut on time by cutting out one of the 3 times the bread needs to rise. I skipped the 2nd one and It turned out dense. Thanks for the recipe.

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Alexis T.

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

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Reviewed: Mar. 18, 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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nolachef

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Sep. 22, 2006

This has been a favorite of mine ....so I was very happy to find the same recipe here! Two things I've done with this is add a little cayenne pepper with the flour to give it EXTRA punch.....and I make rolls instead of loaves - works better in a party situation.

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JMANSAVAGE

Cooking Level: Expert

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Reviewed: Apr. 16, 2006

I like it a little spicer and cheesier so I added extra of both. Bread came out nice,just not quite what I was looking for

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Sandi.A

Home Town: Bangor, Maine, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 7, 2005

Use VERY strong (sharp) cheese with this one!

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POISONBLACK

Cooking Level: Expert

Living In: Newark, California, USA

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Reviewed: Dec. 2, 2005

This is a great recipe. I had added alittle onion to mine it came out great.Thanks for the idea with the pizza stone. I used mine and made a roll.

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D.Griz

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Reviewed: 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!

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JKM

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Reviewed: Nov. 15, 2005

This is a favorite of ours. We have made it many times and it has never failed me!! I know others have said that the 'hot' water was too hot. Well, I just read the directions for yeast somewhere and found that it needs to be between 105-110 degrees. So, try it again you might like this bread yet!

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MommaChef

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2005

THIS WAS MY FIRST REVIEW ON THIS RECIPE: A friend of mine made this bread & it was absolutly excellant. I couldn't wait to try it, since I have an over abundancy of Jalapenos. I followed the recipe, but I used "hot" water & it didn't rise at all. After failing twice w/ the recipe I got on the web & checked out the ratings. I also saw where someone else made it w/ no luck in the bread rising. Next time I will use warm water instead. Hopefully that will take care of the problem. MY SECOND REVIEW: There are NOT enough stars on here for this one. It turned out absolutly wonderful the third time (3X's a charm I guess). I used "WARM" water this time instead of "HOT" & what a difference it made. It rised!!!!!! Anyone thinking of making this wonderful bread, please do it is very tasty w/ just the right "SPICE".

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pepesue

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Reviewed: 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!

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PINKPIGG33

Cooking Level: Beginning

Home Town: Plano, Texas, USA

Living In: Walnut Creek, California, USA

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Reviewed: Mar. 23, 2005

This is a tasty recipie, though not as cheesy and spicy as I would have liked. If you don't like things too hot, this is a savory loaf for you!

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SUNPATH8

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Reviewed: Apr. 10, 2003

Excellent! Cheesy, spicy and soft without being overwhelming.

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ANGEL97

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Reviewed: Mar. 7, 2003

I started making this bread intending on taking a loaf or two to a friend as a gift. No way. I really did not like this. The taste was just way off.

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SSSGREGORY

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Reviewed: Sep. 3, 2000

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. (

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