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
Emily
This looks simply amazing. My boyfriend just purchased a bread machine as a gift for us …could this be done in a bread machine? Obviously I know I wouldn’t be able to braid. Thank you in advance!
Danelle
I honestly don’t know. I don’t have a bread machine, but I think if you mixed the jalapeno and cheese right into the batter, it would probably work.
Laura
This bread was absolutely delicious! I followed directions the first time around, but the second time I modified the steps slightly. I warmed up the water and mixed the yeast and sugar to activate. Meanwhile, I made a soup combining 1 cup of flour and the milk. Then I added and mixed in the melted butter, and then mixed in the egg. By the time that was done, my yeast was ready to mix in. I incorporated the flour according to Homestead Family’s bread making instructions.
Braiding the layers of cheeses and jalapeños is messy!! I’m going to try the suggestion I saw on here of blending half the cheeses and jalapeños into the bread, and then rolling in the rest. I have a feeling that will go much more smoothly.
So far, everyone has loved it!
Jayde
I made this for my family and decided to try it even though I don’t like jalapeños, and we all absolutely love it. We make it all the time now. I see several comments about the times being off, and I didn’t even think about it until I read them but I did need to adjust times as I went. Definitely focus on the indicators rather than the times themselves; I had to let mine rise for an extra 30 minutes before it was doubled and I lean into the maximum baking times rather than the minimums.