Can I just say Jalapeño Cheddar Bread is delicious?! This bread is so soft and flavorful. The jalapeños are mild and add just a little kick. If you are a pepper jack cheese lover, you have to make grilled cheese sandwiches with this bread!
This is made with grated cheese and cheese cubes. They each add a little personality to this bread. The grated cheese adds a wonderful taste to the bread dough and makes it soft while the cubed cheese melts and makes pools of cheese that crisp up in the oven as they spill out of the bread.
I pickled fresh jalapeños (recipe included) which is very easy to do. We love these things! We have been eating pickled jalapeños on quesadillas, nachos and right out of the jar!
How to Make Jalapeño Cheddar Bread
1. Pickle the jalapeños and let them sit on the counter for a couple of hours or overnight. You will notice a color change. It will turn from a bright green to a muted olive. That is how you know they are ready to use.
2. Grate half the cheese and cube the other half. They do different things to flavor the bread. This step is very important so don’t leave it out.
3. Mix the cornmeal, sugar, salt, yeast and 2 cups of flour in a stand mixer. Mix the dry ingredients with the beaters as you add the water. Measure the temperature of the water. It needs to be between 105° and 120°. A thick dough will form.
4. Grate the butter and add this to the dough. Once the butter is mixed in, add the cut up pickled jalapeńos and the cheeses to the dough.
5. At this point, switch out the beaters to the dough hook.
Add the remaining flour or enough flour to make the dough pull away from the side of the bowl. If you are one of those people who has to follow the recipe exactly, I want you to remember, you do NOT need to use all the flour.
It is more important to watch the dough and see what it looks like. The dough needs to be moving in a large ball and moving around the bowl in a mass. Once it reaches this form, keep kneading the dough for 5-7 minutes without adding more flour.
6. Grease a bowl and put the dough inside.
Cover the bowl with plastic wrap that has been sprayed with vegetable spray. This will keep the dough from sticking as it rises.
7. Let the dough rise for 2 hours. Punch it down and then divide the dough. Take more than half the dough and roll into a rectangle. Roll the rectangle and pinch it closed. For added flair, wet a dish towel and wring it out. Roll the top of the loaf of bread on the wet towel and then roll it in 1/2 cup cornmeal that has been spread out on a flat cookie sheet. Now place the loaf in a greased loaf pan. Make five diagonal cuts across the loaf. This will let the air escape as it cooks.
8. Take the rest of the dough and roll out into a rectangle. Slice into 8 pieces. Take each piece and fold into a rosette shape. Tuck the ends on the bottom of the roll. Touch the top of each roll on the wet towel and then tap in the cornmeal.
Place the rolls on a greased cookie sheet. Cover with saran wrap that has been sprayed with vegetable spray. Let bread and rolls rise for 2 hours.
9. Bake in a 425° oven. The rolls need to bake for 20 minutes, or until tops are golden brown. The loaf of bread needs to bake for 45 minutes. If the bread starts to brown too fast, place a sheet of tin foil loosely on top.
10. As soon as the bread is done, remove it from the pan and let it cool before slicing. Serve with butter! YUM!
This recipe was inspired from Kingarthurbaking.com
Let me know on Instagram or Pinterest if you make this.
Post a picture and tag me @dinasdiner. I want to know how it turns out.
Jalapeño Cheddar Bread
- 1/2 Cup Cheddar Cheese grated
- 1/2 Cup Cheddar Cheese Cubed
- 4 1/2 Cups Flour
- 1/4 Cup Cornmeal
- 3 Tbsp Sugar
- 2 1/2 tsp. Salt
- 2 1/4 tsp. Yeast
- 1 3/4 Cup Water (105-120°)
- 1/2 Cup Butter, Grated
- 1/2 Cup Pickled Jalapeños (Recipe Below) You can used canned pickled jalapeños.
- 2/3 Cup Water
- 2/3 Cup Vinegar
- 1 Tbsp. Salt
- 1 1/2 Tbsp. Sugar
- 6 Jalapeño Peppers
- 2-3 Cloves Garlic
- Grate the cube of butter. These small pieces of butter will mix beautifully into the dough you are about to make.
- Mix cornmeal, sugar, salt, yeast and 2 cups of flour in a stand mixer with beaters. Add the water (make sure the temperature measures between 105 – 120 degrees).
- Chop up the pickled jalapeños and add to the dough. Add the grated butter with both the grated and cubed cheese.
- Switch out the beaters for a dough hook and begin to add the other 2 1/2 cups of flour to the dough. Add 1/2 cup of flour at a time. As soon as the dough begins to pull away from the sides and holds together in a mass, stop adding flour. Let the machine do its magic and continue to knead with the dough hook for 5 – 7 minutes.
- Place the dough in a large, greased bowl. Cover with plastic wrap that has been sprayed with vegetable spray. Let rise for 2 hours.
- Punch the dough down and divide into two pieces. Make one piece a little larger than the other. This will be the loaf of bread. Roll this piece of dough into a rectangle and then roll up into a loaf shape. The smaller piece will be rolled out into a rectangle and then cut into 8 long pieces. Fold these into rosettes.
- Take a dish towel and wet it. Wring it out well. Roll the top of the loaf of bread on the wet towel. Now roll it in 1/2 cup cornmeal that has been spread out on a cookie sheet. Place this loaf in a greased loaf pan and cut 5 slits diagonally across the top of the loaf.
- Place each rosette on the wet towel and then place in the cornmeal. Lay these on a cookie sheet. Cover the rolls and the loaf of bread with plastic wrap that has been sprayed with vegetable spray or use the same pieces you used to cover the bowl on the first rise. Let both the rolls and the loaf rise for 2 hours.
- Bake at 425°. The rolls need to bake for 15-20 minutes and the loaf needs to bake for 30-35 minutes.
- Take the bread loaf out of the oven and remove the loaf immediately from the pan. Let it cool completely before slicing. Serve with butter. Yum!
- Heat the water, vinegar, salt and sugar to a boil.
- Slice the peppers into 1/4" rings. Remove the seeds if you want them to be less spicy.
- Mince the garlic into small pieces.
- Add the sliced peppers and chopped garlic into a small jar. Pour the water vinegar mixture over the peppers to the top. Place a lid on the jar and leave on the counter.
- Let the mixture sit on the counter for 2 hours or overnight. Refrigerate the next morning.