JALAPENO CHEESE BREAD — This beautiful braided yeast bread is loaded with fresh jalapenos and cheddar cheese. Perfect on it’s own, or as a side for almost any meal.
If you’re looking to impress your family and friends with a beautiful, delicious loaf of homemade bread, I highly recommend this Jalapeno Cheese Bread.
Braiding the dough is a special extra step that really makes this cheesy bread stand out, and allows you to see all of the delicious filling.
Luckily, it’s really not that hard to create this beautiful, braided loaf. If it doesn’t turn out perfectly, don’t worry. Just tell everyone you were going for a rustic look.
Actually, you’ll only be working with two ropes of dough, so it’s more of a twist than a braid–really not complicated at all.
I found the hardest part was keeping all of the filling inside. But if you lose some along the way, just sprinkle it over the top once you’ve put your dough in the pan.
Besides, once people taste this amazing bread, no one will give a second thought to whether it was braided perfectly or not.
But it really is almost too pretty to eat. The smell of this bread wafting through your kitchen will be what get you though.
Needless to say, my family was very impressed by the way this bread looked. I think “fancy” was the word they used. And they were even more impressed with the way it tasted.
If you’re thinking there are surely more delicious fillings for this Jalapeno Cheese Bread recipe, I think you’re right! So don’t be surprised to see variations of this bread on the blog again soon!
Be sure to save this Jalapeno Cheese Bread recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Jalapeno Cheese Bread
- Cheddar cheese
- Parmesan cheese
- Garlic salt
For the bread
- 2 and 1/2 cups flour
- 1 tsp salt
- 1/2 cup water
- 1/4 cup milk
- 3 tablespoons butter
- 3 tablespoons sugar
- 1 packet (2 and 1/4 teaspoons) active dry yeast
- 1 egg
For the Filling
- 1 teaspoon garlic salt
- 1 jalapeno, minced
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Add two cups of flour, along with the salt, to the bowl of a stand mixer.
- In a medium saucepan, heat water, milk and butter over medium heat until butter is melted. The temperature of the mixture should be between 110-115 degrees. If it is too warm, allow it to cool slightly. Stir the sugar and yeast into the warm milk and butter mixture. Let stand about 10 minutes, or until yeast is frothy.
- Add yeast mixture to the flour in the mixer. Stir in the egg. Using the dough hook, mix until well combined. Gradually add the remaining half cup of flour until a soft dough forms and gathers in the center of the bowl. You may not need all the flour.
- Turn the dough onto a lightly floured surface and knead for a few minutes. Let dough rest for 5-10 minutes. Using a rolling pin, roll the dough into a 10x14 inch rectangle.
- Sprinkle the dough with the garlic salt, followed by the minced jalapenos and both cheeses. Starting with the long end, roll the dough into a tight log. Using a sharp knife, slice the log in half vertically, starting a few inches below the upper edge. You should have two ropes of dough, connected at the top.
- Gently rotate the two ropes of dough outward, so that the cut side is facing up and the filling is exposed. Place one rope of dough over the other, repeating until you reach the end of the log. Carefully place the loaf into a greased, 9x5 inch loaf pan.
- Cover and let dough rise in a warm place until doubled in size, about 1 hour. Meanwhile, preheat the oven to 350 degrees. Bake the loaf for 40-50 minutes, or until the top is golden brown. If needed, cover with foil during the last 20 minutes of baking time to prevent over-browning.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 179Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 556mgCarbohydrates: 13gFiber: 0gSugar: 3gProtein: 7g
Never miss a Let’s Dish Recipe:
If you love this recipe, you might also like:
Who Dished It Up First: Adapted from Woman Scribbles