Description
Discover the perfect blend of heat and melty cheddar in this Jalapeño Cheese Bread, crafted for a bread‑machine but just as delightful baked by hand. Warm water and milk awaken the yeast, while a cup of shredded cheddar and fresh sliced jalapeños fold into a soft, aromatic dough. The result is a golden‑brown loaf with a tender crumb, ideal for sandwiches, soups, or a flavorful snack any time of day. Serve warm with butter, or slice and freeze for meals, and share the cheesy delight with friends.
Ingredients
Scale
- 3/4 cup warm water (90-95°F)
- 1/3 cup warm milk (90-95°F)
- 1 large egg
- 3 cups bread flour
- 5 tsp active dry yeast
- 2 tsp sugar
- 5 tsp salt
- 1 cup shredded cheddar cheese
- 1/3 cup sliced jalapeños (seeds removed for milder heat)
Instructions
- Combine warm water, warm milk, and egg in the bread‑machine pan.
- Add bread flour, yeast, sugar, and salt, keeping yeast away from liquid.
- Run the dough cycle.
- During the first knead pause, add shredded cheddar and sliced jalapeños; fold gently.
- Complete the dough cycle, then shape into a loaf.
- Place in a greased loaf pan, let rise until doubled.
- Bake at 350°F for 30‑35 minutes until golden brown.
- Cool on a wire rack before slicing.
Notes
- For a milder loaf, remove jalapeño seeds. For extra crunch, add toasted pumpkin seeds before the final rise. The bread freezes well
- slice and wrap before storing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Bread Machine
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2 tsp
- Sodium: 1200 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 45 mg
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