Reviewed: Jan. 27, 2013

The taste of the bread was really good. My husband really liked it, but he said that the dough was too loose. I will definitely make this again. I even turned one of the loaves into bagels and boiled before I baked and those came out great.

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Reviewer:

lollipop

Cooking Level: Intermediate

Home Town: Waipahu, Hawaii, USA

Living In: Newark, Delaware, USA

Reviewed: Apr. 7, 2012

I made this and it was gone so fast. It is spicy & delicious bread. I changed it up a bit and made 1/2 recipe and then shaped dough in a Rectangle using my rolling pin and topped w/ Jalapeno and 1 cp shredded cheese and baked @ 350 for approx 17-22 mins. It baked up beautifully and looked more old world style, since that's how we like it. Now to really add zip, cut in long strips and dip in Marinara sauce. :) YUM!!!

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Reviewer:

cdwater

Reviewed: Mar. 25, 2012

This recipe is so good. So moist and surprisingly not too spicy - just the right amount. Warm from the oven with a little butter and you will melt with happiness. I used 1/2 cup hot water and 1 Tbps sugar to proof my yeast then used 1 1/2 cups warm milk in place of the remaining amount of water. Definitely a keeper!

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Reviewer:

Morwilwarin

Reviewed: Feb. 4, 2012

The first time I used this recipe, I followed it to the letter with the exception of keeping somewhere between 90-100 degrees (there's no such place in my house during winter so I put on top of dryer and turned on high for an hour) and it turned out better than I could have planned seeing as it's my first bread ever made from scratch or otherwise. Not as much jalapeno and cheese flavor as I like but the scent was great and heated up with melted butter, this bread is to die for. Tonight I'm making it again but this time I used sliced jalapenos and increased to 2 cups. I was going to use cubed cheese for more flavor per bite but my oldest son hates cheese and really liked the first batch so I kept that the same. I have yet to bake it bit everything else is going well so I expect this will be more to my taste. This recipe, if followed correctly, works perfectly!!

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Reviewer:

justink24

Reviewed: Jan. 31, 2012

Too weird. I've made this twice and it just won't get done in the middle!!! I wanted to bake at a higher temp but because of the cheese I was afraid to. The outside is dark brown and the middle is dough. AND my oven is new so I know that's not the problem. Hubby doesn't like it so I'm off to find a new recipe.

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Reviewer:

patty crocker

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Soldotna, Alaska, USA

Reviewed: Dec. 9, 2011

I love this bread! It has the tendency to fall apart, but it is by far, one of the most delicious ones that I have made.

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Reviewer:

sarahmje

Reviewed: Dec. 3, 2011

I make at least three loaves weekly, and always looking for another special recipe to try. This one is fabalous. I used twice the jalapeno's, plus one extra cup of extra sharp cheese. If you are using active yeast. the temperature of the water should be 100 to 110 degrees, and complete the recipe as written. IF USING INSTANT yeast the water temperature should be 120 to 130 degrees and it only needs one rising. After kneeding the dough, let it rest (covered) with a large bowl for 10 minutes. Put into prepared bread pans, brush with oil and cover with plastic wrap and let rise about 1 hour, or iuntil double in size. Bake 50 to 60 minutes, or until golden brown. To double check to see if done, an instant therometer inserted into center should register 198 to 200 degrees. Hope this helps those who are new at bread making. THE instant yeast is often called rapid rise, or quick rise. All of these are the same.

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Reviewer:

Jenny

Cooking Level: Expert

Home Town: Nashville, North Carolina, USA

Reviewed: Oct. 13, 2011

Very good bread. I used canned jalapenos this time but when I make it again, I will get fresh (in the produce) ones. Not too hard to make either. I'll make it again.

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Reviewer:

PIRATE80

Reviewed: Oct. 10, 2011

This was my first attempt at baking bread and I thought it would be a good one to try since I have a garden full of jalapenos right now. The recipe was fairly easy to follow. I did cut it down to 1/3rd, to make just one loaf. I may have put in slightly too much flour in the conversion process because it seemed like I had to add more water than the recipe called for. Also, when done, the bread was a little dry for my taste. Other than that, it really turned out well. Just the right amount of heat from the peppers. I think I'll try this one again, maybe adapting it to a good Italian bread recipe or maybe even a sourdough.

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Reviewer:

Ducati996

Cooking Level: Intermediate

Home Town: Franklin, Tennessee, USA

Living In: Plainville, Massachusetts, USA

Reviewed: Sep. 10, 2011

The best thing about this Bread is that it is fast and very tastey. I cut the recipe in half and made just one loaf. But for sure will make the full batch next time. This bread is very good. Think I will put biger pieces of cheese instead of shredde. Also I will chop the jalapelos a little smaller. It makes wonderful toast. Can't wait to make it again.

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