Jalapeño Cheddar Bread

Name: Jalapeño Cheddar Bread
Prep time: 25 min
Cook time: 30 min
Total time: 145 min
Ingredients: 1/2 Cup (113g) Warm Water; 1 Tablespoon White Sugar; 2 Teaspoons (6g) Active Dry Yeast; 2 ¼ Cups (270g) Bread Flour; 1 Tablespoons + 1 Teaspoon Extra Virgin Olive Oil; 1 Whole Large Egg; 1 Teaspoon Fine Sea Salt; 1/4 Cup (56g) Salted Butter (*see note below); 2 to 3 Large Cloves of Garlic (finely grated or minced); 8 Ounces (226g) Extra Sharp Cheddar Cheese (shredded); 2 to 3 Fresh Jalapeño (sliced)

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Delicious Jalapeño Cheddar Twist Bread featuring layers of salted garlic butter and swirls of extra-sharp cheddar cheese and fresh jalapeños!

Jalapeno cheddar twist bread in cast iron pan.

Buttery, cheesy, garlicky goodness! This Cheddar Jalapeno Bread is begging to be made!

If you're looking for more homemade bread recipes, check out my Mediterranean Babka or Sweet Potato Rolls!

A piece on Jalapeno cheddar twist bread on a small plate.

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Why You Will Love This Homemade Jalapeño Cheddar Bread
Ingredient Notes
Step by Step Instructions
Substitutions
Variations
Equipment
Storage
Expert Tips
FAQ
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📖 Recipe

Why You Will Love This Homemade Jalapeño Cheddar Bread

Jalapeno + Extra Sharp Cheddar Cheese. A match made in flavor heaven.
The texture is amazing! Super light and soft on the inside and crispy on the edges due to baking in a cast iron pan.
So easy to make. Homemade bread dough is easier to make than you think. It only consist of 6 simple ingredients that you probably already have in your pantry.
Freezes so well. I love making a double batch and freezing it to keep on hand. You'll thank your future self later! 😉
So versatile. You can easily add or swap out the filling for SO many different combinations of toppings.

Ingredient Notes

Here are some notes about all the ingredients used. Quantities and full instructions are in the recipe card below!

Jalapeno cheddar bread dough ingredients.

The Dough

Bread Flour - Also known as strong flour. I like to use bread flour as it gives the bread more structure than all-purpose flour.
Yeast - I like to use dry active yeast, but instant yeast will work too!
White Sugar - The sugar will feed the yeast and also help the bread brown.
Warm Water - The water will need to be lukewarm, which is between 105ºF to 110ºF (40.5ºC to 43ºC).
Egg - Gives structure and helps the bread brown.
Olive Oil - I used extra-virgin olive oil. Makes the bread really soft.
Salt - For flavor.

Jalapeno cheddar bread filling ingredients.

The Filling

Salted Butter + Garlic - Soften butter is combined with grated garlic to add an extra layer of flavor.
Cheddar Cheese - Go with extra sharp cheddar cheese for more flavor.
Jalepeños - I'm using fresh jalapeno peppers, but you can easily sub for pickled jalapenos.

*See recipe card for quantities.

Step by Step Instructions

Here are step-by-step photos and instructions on how to make this Jalapeño and Cheddar Bread! Please find detailed instructions in the recipe card at the end of this post.

Bread flour, salt, egg, olive oil and yeast mixture in a large bowl.

Step 1. Make the Dough - To the bowl of your stand mixer, combine bloomed yeast mixture, bread flour, olive oil, egg and salt.

Hands holding a piece of dough stretched thin enough to let light pass through.

Step 2. Fit your stand mixer with the hook attachment and knead the dough on medium speed for about 15 to 20 minutes or until it passes the window pane test.

Tip! To perform the window pane test, take a small ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes.

Ball of dough in glass bowl before rise.

Step 3. Form dough into a ball and place into a well oiled bowl.

Step 4. Cover with plastic wrap and let the dough rise in a warm place for about an hour.

Step 5. Prep the Filling - In a small bowl, combine softened salted butter with grated garlic and keep on the counter until needed. Then grate your cheddar cheese and cut the jalapeños into thin slices; set in the fridge until needed.

Shredded cheddar cheese and jalapenos are added on top of garlic butter layer.

Step 6. Shape the Bread - Gently punch your dough down and roughly roll it into a 12x18 inch (31x46 cm) rectangle. Brush an even layer of garlic butter on top of the dough, followed by the cheese and jalapeños.

Step 7. Tightly roll the dough into a log, lengthwise. With a sharp knife or bench scraper, cut the log into 2 pieces right down the middle.

Step 8. Turn the dough pieces on its back to expose the layers upright. Then place 1 piece of dough on top of the other on a slight diagonal. Finally, tightly twist the pieces together into a "rope."

Dough formed into a round loaf and then placed inside a cast iron pan.

Step 9. Form into a round loaf and transfer to a cast iron pan or baking sheet. Let the bread rise for 25 to 30 minutes.

Brushing salted butter on top of the proofed bread.

Step 10. Once fully proofed, brush with olive oil, melted butter or milk. Bake at 350ºF (176ºC) for 27 to 30 minutes or until golden brown. Serve warm and enjoy!

Substitutions

Bread Flour - You can use all-purpose flour, but the structure won't be as strong.
Olive Oil - I like extra-virgin olive oil for extra flavor, but any oil will work. You can also use melted butter.
Cheddar Cheese - You can use any cheese of choice, including monterey jack, colby, mozzarella, gruyere, fontina and gouda to name a few.
Jalapenos Peppers - I'm using fresh, but pickled jalapeños would work too. You can also use, Thai chile, serrano peppers, banana peppers or fresno chiles.

Variations

Add Protein - This bread would be amazing with crispy bacon, pancetta, ham or ground sausage.
Add Herbs - For even more flavor, think about adding herbs such as, chives, scallions, thyme, oregano or rosemary.
Add Spices - You can also add additional spices to the butter mixture, like garlic powder, onion powder, cayenne pepper and ranch seasoning!

Equipment

Stand Mixer - While having a stand mixer is helpful, you can also make by hand. Please see directions in the FAQ section.
Kitchen Scale - It's helpful to have when measuring ingredients in grams for best results.

Storage

Room Temperature - Store in an airtight container at room temperature for up to 3 days.
Refrigerator - Store in an airtight container for up to 7 days in the fridge.
Freezer - Cool completely and wrap individual pieces in plastic wrap. Store in freezer bags for up to 3 months. Thaw in the fridge overnight or bring to room temperature before enjoying!

Expert Tips

I highly recommend weighing all your ingredients with a kitchen scale to ensure your bake comes out perfectly. If you do not have a scale, fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.

Try to refrain from adding too much flour. It's normal for the dough to be somewhat sticky. I like to lightly oil my hands to handle the dough after it kneads.

When rolling the dough into a log, make sure to roll tightly.

Hands holding a piece jalapeno cheddar twist bread, showing light fluffy texture.

FAQ

What should I serve this Jalapeno Cheese Bread with?

This bread is amazing on its own, however you can serve with cream cheese or butter. It's also perfect with chilli, soup or salads!

Can I use instant yeast?

Yes! There is no need to activate or bloom instant yeast in warm water. Just combine all of the bread ingredients into the bowl of your stand mixer and proceed with the recipe. Just make sure your water is warm though.

I don't have a stand mixer. Can I make this by hand?

Yes you can! Knead the dough by hand for up to 20 minutes. It can get quite sticky, but refrain from adding too much flour. I like to knead the dough with oiled hands and use a plastic bench scraper to help move the dough around. Don't forget to perform the window pane test to know that it has been properly kneaded.

How do you know when your dough is done proofing?

Proofing refers to the final rise right before baking the bread. Perform a "poke" test! Gently press your pointer finger into the dough and if it springs back slowly and leaves a slight indentation, then it's ready for the oven. If the dough bounces back immediately, then it needs more time.