Jalapeño cheddar bread

Oh yes! Jalapeño Cheddar Bread is soft, cheesy, and has just the right kick. Here’s a tasty recipe that works as a loaf or as rolls:

Ingredients (1 loaf or 8–10 rolls)

• 3 cups (375 g) all-purpose flour

• 1 tbsp sugar

• 2 tsp instant yeast

• 1 tsp salt

• 1 cup (240 ml) warm milk

• 2 tbsp butter, melted

• 1–2 jalapeños, finely chopped (remove seeds for less heat)

• 1 ½ cups (150 g) shredded cheddar cheese (reserve a little for topping)

Instructions

1. Prepare the dough

   • In a large bowl, combine warm milk, sugar, and yeast. Let sit 5 minutes until foamy.

   • Add flour, salt, and melted butter. Mix to form a sticky dough.

2. Add jalapeños and cheese

   • Fold in chopped jalapeños and most of the cheddar cheese. Reserve a handful for topping.

3. Knead the dough

   • Turn onto a floured surface and knead 8–10 minutes until smooth and elastic.

   • Alternatively, use a stand mixer with a dough hook for 5–6 minutes.

4. First rise

   • Place dough in a greased bowl, cover, and let rise for 1–1.5 hours, until doubled in size.

5. Shape the loaf

   • Punch down the dough.

   • Shape into a loaf or divide into rolls. Place in a greased loaf pan or on a baking sheet.

6. Second rise

   • Cover and let rise 30–45 minutes, until puffy.

7. Bake

   • Preheat oven to 375°F (190°C).

   • Brush the top with a little milk or butter and sprinkle the remaining cheddar cheese.

   • Bake 25–30 minutes (loaf) or 18–20 minutes (rolls) until golden and sounds hollow when tapped.

8. Cool and serve

   • Let cool slightly before slicing. Enjoy warm for melty, cheesy goodness!

Pro Tips

• More flavor: Add 1 tsp garlic powder or smoked paprika to the dough.

• Extra cheesy top: Add a mix of cheddar and Monterey Jack on top before baking.

• Milder version: Remove seeds from jalapeños or reduce to 1 pepper.

If you want, I can give a “quick 1-hour jalapeño cheddar bread” version that skips the long rises but is still soft, cheesy, and slightly spicy.