Easy Jalapeño Cheddar Bread
Jalapeño cheddar bread is a mouthwatering, flavorful treat that combines the perfect balance of spicy jalapeños and creamy, melty cheddar cheese. Each bite offers a delightful kick of heat, complemented by the rich, savory taste of cheese, all wrapped in a soft, golden-brown crust. Whether enjoyed on its own, as a sandwich base or paired with soups and dips, this bread adds a bold twist to any meal, making it an irresistible choice for spice lovers and cheese enthusiasts alike.
One of the best things about jalapeño cheddar bread is how simple the ingredients are! You don’t need any fancy or hard-to-find items—just basic pantry staples like flour and yeast to get the dough going. Add in cheddar cheese and a few fresh jalapeños for that perfect amount of heat, and you’re all set. It’s a no-fuss recipe that comes together quickly, making it an easy yet impressive addition to any meal or snack.
Making jalapeño cheddar bread is surprisingly simple and incredibly rewarding! To start, you’ll mix the dry ingredients, then gradually add warm water to bring everything together into a soft dough. Once it’s kneaded and smooth, you’ll let it rise, giving the yeast time to work its magic. While the dough is resting, prepare your jalapeños by slicing them up and cubing the cheddar cheese.
Once the dough has risen, you’ll fold in the jalapeños and cheese, which infuses every bite with flavor. The result is a beautifully golden, aromatic loaf with a tender crumb and the perfect combination of heat from the jalapeños and richness from the cheese. It’s a fun, hands-on process that fills your kitchen with mouthwatering smells!
Once your jalapeño cheddar bread is baked and cooled, storing it properly helps keep it fresh and delicious. To store it, wrap the loaf tightly in plastic wrap or aluminum foil to lock in moisture. You can also place it in a resealable plastic bag for extra protection. Keep the bread at room temperature for up to 2-3 days, but be sure to consume it within that time for the best texture and flavor.
If you want to keep it longer, you can freeze the bread. Simply slice it first for easy portioning, then wrap the slices tightly in plastic wrap and foil before freezing. When you’re ready to enjoy it, just pop the slices in the toaster or warm them in the oven to bring back that fresh-baked taste!
Baking has always been a way for me to unwind and get creative, and there’s something so special about the simple process of turning a few basic ingredients into something warm and satisfying. Jalapeño cheddar bread, in particular, is one of my favorites to make because it’s the perfect balance of comfort and excitement. The spicy kick of the jalapeños and the creamy richness of the cheese always bring a little bit of joy with each bite. Plus, there’s something magical about the way the kitchen fills with that savory aroma while it bakes—it makes the whole house feel inviting. Every time I make it, I’m reminded of how much I love the art of baking and how it’s such a rewarding, hands-on experience that brings a bit of happiness to everyone who gets to enjoy it!
I still remember when I first wanted to make Jalapeño cheddar bread and watched hundreds of TikTok’s, and it seemed so overwhelming. But really, it’s so easy, and baking bread is a weekly staple in my life. I hope you enjoy this recipe! Share a picture or comment below to let me know how you like this recipe.
Easy Jalapeño Cheddar Bread
Ingredients
- 3 cups all-purpose flour (or bread flour)
- 1 teaspoon active yeast
- 1 teaspoon salt
- 1.5 cups lukewarm water
- 1 tablespoon olive oil
- 2-3 Jalapeños (2 large or 3 small).
- 8 ounce brick of cheddar cheese - cubed.
Instructions
- Add 3 cups of all-purpose flour, 1 teaspoon of active yeast, and 1 teaspoon of salt in a large bowl. Using a spatula, mix the ingredients into the flour.
- Add 1.5 cups of lukewarm water (not hot, or it can kill the yeast). Using your spatula, mix and fold until you form a thick dough ball (1-2 minutes). Drizzle the top of the dough ball with olive oil.
- Cover with a kitchen towel and let rest overnight- at least 6-8 hours.
- When ready, preheat the oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper.
- Slice the jalapeños in half and remove the seeds. Chop the jalapeños. Next, cut your cheese brick into small cubes.
- Using a spatula, slightly release the top edges of the dough so it doesn't stick to the sides as easily. Add the jalapeños and cheddar cheese into the bowl, reserving a few to top the dough. Push the mix-ins inward toward the center while slightly grabbing and folding the dough without ripping it. (It's okay if you do! No need to panic) until everything is together in a dough ball.
- Place your dough ball on a lightly floured surface and shape it into a circle. Make a slit at the top so the bread can breathe as it cooks. Add the few remaining jalapeños and cheese cubes to the top.
- Place the dough ball on a baking sheet and bake for 30-35 minutes.