Why You’ll Love This Recipe
If you’re looking to impress your family and friends with a beautiful, delicious loaf of homemade bread, I highly recommend this recipe. 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.
- The Perfect Spicy Kick: Fresh minced jalapeño adds just the right amount of heat. It’s warm and flavorful without being overwhelming.
- Cheese in Every Bite: With two kinds of cheese—sharp cheddar and Parmesan—this bread is pure comfort food.
- So Versatile! Serve it with soup or chili, as a sandwich base, or simply tear off pieces and enjoy as a snack.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!
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.
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Servings: 1 loaf
Calories: 179kcal
Ingredients
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
Instructions
- Add two cups of flour, along with 1 tsp salt, to the bowl of a stand mixer.
- In a medium saucepan, heat 1/2 cup water, 1/4 cup milk and 3 tablespoons 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 3 tablespoons sugar and 1 packet 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 1 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 10×14 inch rectangle.
- Sprinkle the dough with 1 teaspoon garlic salt, followed by 1 jalapeno, minced, 2 cups shredded cheddar cheese and 1/2 cup grated Parmesan cheese. 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, 9×5 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.
Nutrition
Serving: 1g | Calories: 179kcal | Carbohydrates: 13g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 556mg | Sugar: 3g
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Pairings
This bread is the perfect accompaniment to a Mexican-inspired soup, like Slow Cooker White Chicken Chili or Roasted Poblano Chicken and Corn Chowder.
Recipe Tips
- Don’t use too much filling: Spread the cheese and jalapeño mixture evenly, but avoid piling it too thick in one spot. Too much in one layer can cause the bread to split.
- Roll It Tight, But Not Too Tight: When shaping the bread, roll it tight enough so the filling stays inside, but leave a little space so the dough has room to rise.
- Shred Your Own Cheese: Pre-shredded cheese has anti-caking agents that can affect how cheese melts. Shredding your own cheddar and Parmesan ensures the gooey, cheesy pockets you want.
- Use Room Temperature Ingredients: This helps the yeast work more efficiently and creates a softer dough.
Storing Leftovers
- For short-term storage: wrap cooled bread tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 2 days. Avoid refrigerating–it will dry out the bread.
- Freezing: wrap the loaf (or individual slices) tightly in plastic wrap, then in foil, and place in a freezer bag. Freeze for up to 3 months.
Variations and Fun Twists
- Smoky: Use smoked cheddar or pepper jack cheese and add a sprinkle of chili powder or smoked paprika to the dough.
- Make rolls! Roll the dough into smaller portions, fill, and bake as cheesy jalapeño rolls. Reduce the cooking time accordingly.
- Cream Cheese Jalapeno Bread: Spread a thin layer of softened cream cheese before adding the jalapeño-cheddar filling.
44 comments
Taylor
My very first time ever making bread and I’d say it went pretty well. I think I could have used more jalapeño and more cheese (didn’t use all it called for because it looked like too much, but I see now that was a rookie mistake). I can’t wait to try it again!
Lindsey
This was delicious!!! I’ve made it twice now and getting ready to make it as Xmas gifts with homemade whipped honey butter. I did adjust a bit based on comments. Followed the recipe in the beginning and had no issues with my yeast as others did. I added the jalapenos a little bit at a time during the kneading process, let rise 1 hr in well oiled covered bowl, rolled out with my fingers and added cheese at that time. I noticed people also comment that the filling falls out during the twisting, so I gently pinched each one closed, twisted then gently opened them again. Added more cheese to the top cuz who doesn’t love a crispy cheesy crust??? Baked and holy crap was it amazing. My family liked it so much more than my normal white bread recipe so I took out the add-in. Still amazing! Next time I’m trying cinnamon and raisins. Love love love this versatile bread!!
Lindsey
Oh and the temp/cook time were perfect for me. Just checked it with a food thermometer first.
Kay
Can we add wheat flour to the recipe instead of regular flour?
Danelle
Haven’t tried it, but it will change the texture a bit. I wouldn’t sub wheat for more than half of the regular flour.