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Sliced jalapeno cheese bread loaf on a cutting board

Garlic Jalapeño Cheddar Cheese Bread

This jalapeño cheese bread recipe is quick, garlicky and super easy! Minimal rising, almost no kneading, no dutch oven required. Delicious for sandwiches or snacking.
4.50 from 2 votes
Prep Time 40 mins
Cook Time 35 mins
Rising Time 1 hr
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 1 loaf
Calories 2301 kcal

Equipment

  • plastic wrap
  • Medium-sized loaf pan, bread stone, dutch oven or pot (for baking bread inside)
  • Large, medium and small mixing bowls
  • Spatula or stand mixer with dough hook

Ingredients
  

  • 1 ¼ c. water
  • 3-3 ½ c. flour ideally bread flour, which has a higher protein content that makes it preferable for bread-baking
  • 1-2 mid-sized jalapenos seeds removed, and thinly sliced or diced
  • 1 c. shredded cheddar
  • 2 ¼ tbsp. quick-rising dry yeast
  • 1 tbsp. sugar
  • 1/2 tbsp. garlic powder
  • 3 tbsp. olive oil
  • 1 tbsp. salt

Instructions
 

Making the dough

  • Add yeast and sugar to large mixing bowl, then add warm water (be sure it’s comfortable to the touch; not so hot that it’s uncomfortable to set your finger inside). Let sit for approx. 5 minutes until mixture foams, then add olive oil, garlic powder and salt.
  • Mix in 3 cups of flour, one cup at a time. Either mix thoroughly by hand or use a stand mixer with dough hook attachment. If dough is not coming together and sticking to the bowl after you’ve added all 3 cups of flour, try adding 1 tbsp. of flour at a time.

1st Rise

  • Oil your medium mixing bowl (cooking spray works well for this). Flour your hands, form dough into a ball, then place into bowl. Cover with plastic wrap and let rise for 30 minutes.

Kneading

  • Combine jalapeño slices and cheddar in small bowl. Flour a flat surface. Take a handful of jalapeños and cheese at a time, then knead into the ball of dough until toppings are well-incorporated into the dough. I like to place toppings in the center of the dough, stretch the edge of the dough outward, then fold it back on top of the toppings and repeat.
    Note: You might not use all of the jalapeños and cheddar; I like to set excess aside and place on top of the loaf just before baking.

2nd Rise

  • Flour your hands and form dough into a ball. Place dough back into oiled bowl, cover with plastic wrap and let rise for another 30 minutes.

Baking

  • Preheat oven to 400°F.
  • Flour your hands, then gently form dough into a ball or oval, depending on what shape you’d like the bread to take. Transfer to a floured pan or baking stone, then slice a few slashes with sharp knife or kitchen shears.
  • Bake for 35 minutes, allow bread to cool for several minutes.
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