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
Jennifer
Read this recipe and noticed the rising and cook times different from breads I’ve made in the past. After reading the comments I decided to edit this recipe before I began and it turned out wonderfully. I made the dough as directed but added the jalapeños to the dough so they are fully incorporated into the dough. Then I let the bread rise for hour hour covered. After punching dough down I added about half the cheese to the dough itself. Then rolled it out and sprinkled remaining cheese on dough. Rolled, cut, twisted and put into pan like said but only let rise for about 30 minutes. Last I cooked the bread for about an hour till internal temp was about 200 degrees. I loved the way it came out. Hopefully this helps.
Debbie
Thanks! Mine is in the oven
Debbie
I need to add that I did what jennifer did with proofing it for an hour and then 30 minute proof in the loaf pan after rolling and twisting it. Baked for 20 minutes and then covered it with foil. Baked at 350° for a total of 50 minutes. Internal temp was 195°. Cooled in the pan for 10 min and transfered to a rack to continue cooling. I also sprinkled a little Italian seasoning on top before baking and added a little more shredded cheddar on top after it came out of the oven to give it a better look. Wish I could share a picture of mine.
Mo
Thank you! I had this concern prior to making it and I’m glad I read the comments. This made sense and it worked perfectly. Bread was delish!
Sherri Lynn Herrmann
Ok, I was excited to make this for a dinner party sat, but still wondering how long to bake it…I do not want to serve it cold either, to me the whole point is to have wam if not hot, oooey gooey cheesy bread’…so now not sure what to link? Could it be different stoves? Sounds so delicious!
Peace
Anuradha
Made this bread, looks very pretty & fancy but it was raw/undercooked in the middle ! Wondering if it’s because it needs a 2nd proof/rise or needs more time in the oven. I actually baked it longer for 30 minutes.
Sadye
From my experience after taking it out of the oven you should let it sit for ten minutes then remove it from the pan to cool for an additional 20-30 .. the middle should be cooked by then. Hope this helps
Rosana
I just made this bread and my experience was the same with the other person who questioned the raw inside. I left the bread in the pan for maybe 15 mins before transferring to a rack to cool. So you think it’s because of the cheese?
Ann
Love this!