Jalapeno Cheese Bread Recipe

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Jalapeno Cheese Bread Recipe

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Cheddar cheese and jalapenos give this savory bread a spicy Southwestern flair. It makes a great accompaniment to chilis and stews. Top it with sweet cream butter and watch it disappear. —Julie Delisle, Ste-Sabine, Quebec
Recommended: Top 10 Bacon Recipes
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 30 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 30 min. + cooling

Ingredients

  • 1 package active dry yeast (1/4 ounce)
  • 1 cup warm water (110° to 115°)
  • 1/4 cup sugar
  • 2 tablespoons canola oil
  • 1/2 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour
  • 2 cups shredded cheddar cheese
  • 1/2 cup finely chopped seeded jalapeno peppers

Directions

Dissolve yeast in warm water. In a large bowl, combine sugar, oil, salt, yeast mixture and 2 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough. Stir in cheese and jalapenos.
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Divide in half and shape into loaves. Place in two greased 8x4-in. loaf pans. Cover with kitchen towels; let rise in a warm place until almost doubled, about 40 minutes. Preheat oven to 350°.
Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool. Yield: 2 loaves (12 slices each).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno Cheese Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p80

Nutritional Facts

1 slice: 110 calories, 4g fat (2g saturated fat), 10mg cholesterol, 106mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 1 package active dry yeast (1/4 ounce)
  • 1 cup warm water (110° to 115°)
  • 1/4 cup sugar
  • 2 tablespoons canola oil
  • 1/2 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour
  • 2 cups shredded cheddar cheese
  • 1/2 cup finely chopped seeded jalapeno peppers
  1. Dissolve yeast in warm water. In a large bowl, combine sugar, oil, salt, yeast mixture and 2 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough. Stir in cheese and jalapenos.
  2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Divide in half and shape into loaves. Place in two greased 8x4-in. loaf pans. Cover with kitchen towels; let rise in a warm place until almost doubled, about 40 minutes. Preheat oven to 350°.
  4. Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool. Yield: 2 loaves (12 slices each).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno Cheese Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p80

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