Easy Jalapeño Cheddar Bread

Mar 2

  
      Ingredient
      Purpose in the Recipe
    
      3 cups all-purpose flour or bread flour
      Provides structure to the bread; bread flour gives a chewier texture while all-purpose makes it softer
    
      1 teaspoon active dry yeast
      Leavens the dough; allows the bread to rise during the long rest
    
      1 teaspoon salt
      Enhances the overall flavor and helps control yeast activity
    
      1.5 cups lukewarm water
      Hydrates the flour and activates the yeast; lukewarm temperature is critical for proper fermentation
    
      1 tablespoon olive oil
      Adds flavor, promotes a softer crumb, and prevents sticking
    
      2–3 jalapeños, chopped
      Provides heat and a fresh, spicy flavor; you can adjust based on your spice tolerance
    
      8 oz cheddar cheese, cubed
      Creates melty, flavorful pockets inside the bread and a golden crust on top

Step-by-Step Instructions

Mix the dry ingredients: In a large bowl, add 3 cups of flour, 1 tsp of active yeast, and 1 tsp of salt. Mix them together using a spatula.
Add the water: Pour in 1.5 cups of lukewarm water. Stir and fold with your spatula until a thick, shaggy dough forms (about 1–2 minutes).
Oil & rest: Drizzle 1 tbsp of olive oil over the dough ball. Cover the bowl with a kitchen towel and let it rest at room temperature overnight (6–8 hours).
Prep mix-ins: Preheat the oven to 450°F. Line a baking sheet with parchment paper. Slice and deseed the jalapeños, then chop. Cube the cheddar cheese.
Incorporate jalapeños & cheese: Gently loosen the dough from the bowl edges. Add chopped jalapeños and cheese (reserve some for topping). Fold them into the dough with care. Don’t worry if the dough tears a bit — just fold and gather into a ball.
Shape the dough: Lightly flour a surface. Place dough on it and shape into a round loaf. Cut a shallow slit on top to help it expand while baking.
Top & bake: Place reserved jalapeños and cheese on top. Transfer loaf to your lined baking sheet. Bake at 450°F for 30–35 minutes, or until golden and firm.

💡 Tips for Success

Flour type: Bread flour gives a chewier texture, while all-purpose makes it softer.
Water temp: Make sure water is just lukewarm (about 100°F). Too hot and it will kill the yeast.
No kneading needed: The long rest does the gluten development for you!
Spice level: Use fewer jalapeños or remove all seeds for milder heat. Add more for a spicier loaf.
Cheese options: Sharp cheddar works great. Mix in pepper jack or gouda for variety.

Storage & Reheating

Room Temp: Store in a sealed bag or container for up to 2 days.
Freezer: Wrap tightly and freeze for up to 1 month. Slice before freezing for easy toastable pieces.
To Reheat: Toast slices in the oven at 350°F for 5–10 minutes, or air fry for a crisp crust.

Common Baking Troubleshooting

Dough too sticky? Lightly flour your hands and work surface — don’t add too much flour to the dough itself.
No rise overnight? Check your yeast freshness. Was your kitchen too cold? Try placing the dough in the oven (off) with the light on for warmth.
Cheese leaking out? That’s normal — it makes crispy, cheesy edges. You can mix the cheese more deeply into the dough if desired.
Bottom too hard? Use parchment paper or a baking stone for a more even bake.

Bake it. Slice it. Share it. Enjoy the heat and the cheese in every bite! 🌶️🧀

Final Thoughts

Whether you’re a first-time bread baker or a seasoned pro looking to spice things up, this Jalapeño Cheddar Bread is a flavorful, crusty, cheesy masterpiece that’s surprisingly easy to pull off. The slow overnight rise does the hard work for you, and the combo of melty cheddar with spicy jalapeños makes every slice totally irresistible.

Serve it warm with a pat of butter, toast it for breakfast, or pair it with your favorite chili or soup — this bread always finds a way to steal the show.

Did you try this recipe? Let me know how it turned out in the comments below! 👇 I’d love to hear your thoughts, any tweaks you made, or ideas for what I should bake next.