Cheddar Jalapeño Bread
A delightful Cheddar Jalapeño Bread with a cheesy interior and a spicy kick, perfect as a side dish or an indulgent snack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 packet (2 ¼ teaspoons) instant yeast
- 1 cup shredded sharp cheddar cheese
- 2–3 jalapeños, finely chopped
- ¾ cup lukewarm water
- 1 teaspoon salt
Instructions
- Mix the Dry Ingredients: In a large mixing bowl, combine the flour, instant yeast, and salt. Make sure to mix them well.
- Combine Wet and Dry Ingredients: Gradually add the lukewarm water to the dry mixture. Stir with a wooden spoon until a shaggy dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- Add the Cheese and Jalapeños: Sprinkle the cheddar and chopped jalapeños on top and fold the dough over, kneading again.
- First Rise: Form the dough into a ball and place it in a lightly greased bowl. Cover and let it rise for about 1 hour or until doubled.
- Shape the Loaf: Punch down the risen dough and shape it into a loaf.
- Second Rise: Place the shaped loaf into a greased loaf pan. Cover and let it rise for another 30-45 minutes.
- Bake: Preheat your oven to 375°F (190°C) and bake for 25-30 minutes until golden brown.
- Cool and Enjoy: Allow the loaf to cool in the pan for about 10 minutes before slicing.
Notes
Serve warm with butter, dip in soup, or toast with a poached egg. Can be frozen for 2-3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg
Keywords: bread, cheddar, jalapeño, baking, vegetarian