Recipe by DeeDee
"A rich and spicy bread!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
shredded Cheddar cheese
minced jalapeno peppers
1 1/2 teaspoons
3 (.25 ounce) packages
active dry yeast
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!
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. (
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!
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.
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!
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Jalapeno Cheese Bread
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
** Calories: 214
** Calories from Fat: 65
French toast is such a perfect breakfast, light lunch, or even supper on these warm days.
Try one of our 100-plus cool cucumber salads.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Delicious hamburgers with a cheesy, spicy surprise in the center.
See how to make grilled cheese sandwiches with a cheesy, creamy jalapeno filling.
See how to make fragrant cheese herb bread.