Name: Jalapeno-Cheese Bread (Bread Machine)
Prep time: 15 min
Cook time: 31 min
Total time: 226 min
Ingredients: ¼ cup potato, cooked and mashed with a fork (See the recipe notes below for preparing the potato.); ¼ cup milk, cool; ¼ cup water, cool; 1 large egg, cool; 1 tablespoon granulated sugar; 1 teaspoon table or sea salt; 1 tablespoon butter (chopped); 2 cups all-purpose flour; 1½ teaspoons instant yeast; 2-3 tablespoons jarred jalapeno peppers, drained and diced ((use a paper towel to blot and remove any excess moisture)); 4 ounces mild Cheddar cheese (cut into ¼ to ½-inch cubes); 1 large egg; pinch salt

JUMP TO RECIPE CARD JUMP TO STEP-BY-STEP VIDEO

Sneak Peek: Your bread machine does the hard work—enjoy cheesy, spicy goodness in every bite! With mild cheddar and jalapenos, it’s perfect for sandwiches, snacks, or a thoughtful hostess gift.

sliced jalapeno-Cheese Bread on a bread board.

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Craving cheesy, spicy bread from your bread machine? Look no further! I’ve cracked the cheese code after a year of tasty trials.

Learn when to toss the cheese into the dough, how much, which cheese reigns supreme, and even how to avoid an unexpected cheese eruption. Your bread machine is about to become the ultimate cheesy accomplice!

Shared & Loved
“I made your Jalepeno Cheese Bread yesterday… Such a great feeling to have such soft bread with a nice crust. Everyone was impressed.” –DIANA M

Ingredients and Substitutions

All the ingredients needed to make this Cheddar Jalapeno loaf: eggs, salt, potato, butter, yeast, jalapeno peppers, mild Cheddar cheese, AP flour, sugar, and milk.

RUSSET POTATO: A microwaved potato works best for consistent moisture and flavor.

MILK: Higher fat content = tastier bread; Doesn’t need to be warmed when using a bread machine

EGG: Large eggs (50 g); Adjust the flour as the dough kneads if the egg size is different.omemade mix.

BUTTER: Salted or unsalted butter. Butter doesn’t need to be warmed–chop it finely instead

FLOUR: All-purpose flour or bread flour (for chewier texture)

JARRED JALAPENO SLICES: Jarred for convenience–blot dry.

CHEDDAR CHEESE: Mild for less grease; dice small.

Step-by-Step for Making Jalapeno Cheese Bread

⬇️ Jump to the recipe below for exact amounts and detailed instructions.

Loading the bread pan with the dough ingredients--shown on a digital scale, the best way to measure flour. — **Add ingredients**

The dough should clump as shown in this picture within the first minute. — **Add ingredients**

?Tips That Make a Difference

• Flatten bubbles before shaping: Press out air pockets to avoid large holes in the finished loaf.
• Grease or line your loaf pan: Helps prevent sticking, especially with melted cheese.
• Let the loaf cool completely: Cutting too soon can cause it to collapse or turn gummy—cooling gives better texture and cleaner slices.

Jalapeno-Cheese Bread (Bread Machine)

By Paula Rhodes

This slightly sweet and spicy cheese loaf is extremely munchable. Once it cools, cut or slice it into chunks for snacks or make toasted cheese sandwiches with your preferred jelly. It’s a sweet and savory treat.

5 from 8 votes

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Video

Prep time: 15

Cook time: 31

Shape and Rise Time: 3

Total time: 3 46

Ingredients

¼ cup (60 g) potato, cooked and mashed with a fork See the recipe notes below for preparing the potato.
¼ cup (57 g) milk, cool
¼ cup (57 g) water, cool
1 large (50 g) egg, cool
1 tablespoon granulated sugar
1 teaspoon table or sea salt
1 tablespoon butter (chopped)
2 cups (240 g) all-purpose flour
1½ teaspoons instant yeast
2-3 tablespoons jarred jalapeno peppers, drained and diced (use a paper towel to blot and remove any excess moisture)
4 ounces (113 g) mild Cheddar cheese (cut into ¼ to ½-inch cubes)

Glaze

1 large (50 g) egg
pinch salt

Instructions

Add to bread machine pan: ¼ cup (60 g) potato, cooked and mashed with a fork, ¼ cup (57 g) milk, cool, ¼ cup (57 g) water, cool, 1 large (50 g) egg, cool, 1 tablespoon granulated sugar, 1 teaspoon table or sea salt, 1 tablespoon butter (chopped), 2 cups (240 g) all-purpose flour, and 1½ teaspoons instant yeast.
Start DOUGH cycle: After 1 minute, ensure paddles are engaged and dough is clumping. After 15 minutes, the dough should stick to the sides briefly, then pull away cleanly. Adjust with flour or liquid if needed. If too wet, add flour 1 tablespoon at a time; if too dry, add liquid 1 tablespoon at a time.
Prepare mix-ins: Pat dry 2–3 tbsp jarred jalapenos and dice. Cut 4 oz (113 g) mild Cheddar into ¼–½-inch cubes. Let cheese warm slightly at room temperature.
Add mix-ins: 4 ounces (113 g) mild Cheddar cheese (cut into ¼ to ½-inch cubes) and 2-3 tablespoons jarred jalapeno peppers, drained and diced during the last two minutes of the kneading phase. If you add them too early, the bread machine paddles with obliterate the cheese. If you forget or miss the beep your machine sounds to add ingredients, you can knead them in by hand during shaping.
Let rise: Leave dough in the machine until the DOUGH cycle ends and the dough has doubled in size.
Remove dough: Turn dough out onto a lightly floured surface.
Shape into rectangle: Flatten gently to about 9×10 inches. Let rest 15 minutes if dough resists shaping.
Roll and seal: Roll tightly from the short end to avoid air pockets. Pinch seam and ends shut.
Final rise: Place seam-side down into an 8½×4½-inch loaf pan. Cover and let rise until dough is 1 inch above the pan rim.
Glaze: Whisk 1 large (50 g) egg with a pinch salt. Brush the raised loaf with egg glaze. Add jalapeno slices for decoration and glaze again, if desired. Alternative: sprinkle the top with shredded cheese.
Bake: Preheat oven: Start preheating 15 minutes before baking.
Bake at 375°F (190°C): Bake for 31 minutes or until internal temp reaches 195°F (91°C).
Cool completely: Let rest in the pan for 5 minutes, then transfer to a wire rack. Cool for at least 1 hour before slicing to avoid crushing or collapsing.

Notes

Microwaving a Potato: Stab a small to medium potato with a fork a few times. Wrap in a paper towel and microwave 5–6 minutes until soft. Let cool, scoop out the flesh, and measure ¼ cup.

Using a Stand Mixer: Add ingredients in order. Mix on low to moisten, then knead with a dough hook on speed 2 or 3 until smooth (5–10 minutes). Mix in cheese and jalapenos briefly, just to distribute. Let rise, then shape and bake as directed.

Making by Hand: Mix ingredients into a shaggy ball. Knead on a floured surface 10–20 minutes until smooth. Knead in cheese and jalapenos at the end. Let rise, then shape and bake as directed.

Yeast Note: Active dry yeast works too. Dissolving is optional. If using, you can add ¼ tsp extra to speed up the rise.

Equipment

Nutrition

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Your rating helps others find this recipe and keeps traditional favorites like this one easy to find.

FAQs About Jalapeno-Cheddar Bread

Why did my bread collapse?
- Overproofing or wet dough can weaken the structure.

Can I use other cheeses?
- Yes! Try Monterey Jack or Pepper Jack for a spicier loaf.

How should I store this bread?
- Store in an airtight container for up to 3 days or freeze for longer storage.

Why is my bread dense?
- This could be due to underproofing, too much flour, or inactive yeast.

Can I bake this bread in my bread machine?
- Yes, but the crust will be thicker and less delicate than when baked in the oven. Expect the texture to be more crumbly.

Final Thoughts:

Bring this to your next gathering or gift it with a sweet note: “Enjoy later—it’s worth the wait!”

More Suggestions for Cheese Lovers

Bread Machine Cheese Buns: Grandkid-Approved Favorite
Parmesan Potato Rolls (Bread Machine Version + Truffle Variation)
Low-Carb Cheddar Biscuits with Almond Flour & Greek Yogurt

Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!

Footnotes:

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¹ Editors at America’s Test Kitchen, Bread Illustrated (Penguin Random House Publisher Services, 2016), 314.

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Paula Rhodes, Owner and Author Salad in a Jar

Paula Rhodes, Home Economist & Owner

As a retired home economist, I created Saladinajar.com to prove that you don’t have to be a chef to find joy in creating food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my favorite ways to do that.

5 from 8 votes (6 ratings without comment)

4 Comments

patty Olson says:

at

Paula has helped me so many times with various questions!
Made this with and without jalapeños and it was DELICIOUS!
Made wonderful tasty sandwich bread!!

1. Paula says:
  
  at
  
  Thank you for your kind words, Patty. You’re the best!! Wish I could have helped you eat that bread.
  
patty olson says:

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Paula, this was fabulous! Made as directed for my husband and myself .Made another for my friend without jalapeños. A BIG HIT!!

1. Paula says:
  
  at
  
  Hi Patty,
  
  Loved that you liked this enough to share with a friend!!! Thanks so much for sharing your experience.