Jalapeno Cheese Bread

Jalapeno Cheese Bread

83

"A rich and spicy bread!"
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Ingredients

servings 214 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

83
  1. 107 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 t...

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...

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 s...

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 t...

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 o...

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...

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...

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 jo...

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 re...

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 rec...