Savory Jalapeno-Cheese Bread (Bread Machine Friendly)
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.
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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!
What Makes This One Worth Sharing
- Bold Flavor: Cheddar with a jalapeno kick.
- Soft, Versatile Texture: Great for slicing or snacking.
- Flexible Baking: Loaf or boule—your choice!
Pro Tip: Use the DOUGH cycle, then bake in the oven for a tender crumb and crisp crust you’ll be proud to share. Check the recipe notes for hand or stand mixer options.
Shared & Love
“I made your Jalepeno Cheese Bread yesterday. Baked it in my gas oven. Turned out great. I used the bread maker dough cycle. Watched it often and saw the dough was slightly wet so added a tablespoon of flour. Was perfect after that, it stuck to the sides slightly and pulled away easily. Such a great feeling to have such soft bread with a nice crust. Everyone was impressed.” –DIANA M
Ingredients and Substitutions
- 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.
- 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
Mixing and Kneading the Dough
- Add ingredients (except cheese and jalapenos) to the bread machine. Start the DOUGH cycle.
- First Peek: Open the bread machine lid during the first minute to ensure the paddle(s) are engaged and the dough starts clumping.
3. Second Peek: After 15-18 minutes, the dough should stick to the side and pull away cleanly. Adjust consistency if needed: [See: Surprising Secret for Making Better Bread with a Bread Machine]
- Too dry? Add milk 1 tbsp at a time.
- Too wet? Add flour 1 tbsp at a time.
4. Adding Cheese: Add cheese and jalapenos during the final minutes of the kneading phase. Missed the beep? Knead them in by hand.
If you add the cheese and jalapenos too early, the paddles will smash the cheese into the dough so thoroughly that you won’t recognize them. It doesn’t ruin your bread, but it changes the character of the bread when you slice it.
5. Let the DOUGH cycle finish. The dough should double in size by the end of the DOUGH cycle. If not, leave the dough in the bread machine pan until it doubles.
6. Transfer the Dough: Remove the dough from the bread machine pan to a lightly floured surface.
Shape the Dough
Shape: Roll the dough into a 9×10” rectangle, redistribute any cheese chunks, then roll and seal tightly, pinching with fingertips. Let rise just below the pan’s edge.
BAKE
- Sprinkle the shaped loaves with shredded Cheddar cheese, if desired. Arrange 3-5 jalapeno slices across the top, if desired.
- Bake at 375˚F (190˚C) for 31 minutes until golden brown and the internal temperature reaches 198-200°F.
- Let the loaf cool in the bread pan for about five minutes, then turn it out onto a wire rack to cool. Note: Notice this loaf had cheese sprinkled on top before baking.
- Bake the dough in a loaf pan or shape it into a round boule–nice for parties.
Jalapeno-Cheese Bread (Bread Machine)
Video
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
Mixing the Dough
- Add 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 to the bread machine pan.
- Start the DOUGH cycle on your bread machine and check after a minute to see if the paddles are working and the dough is forming a ball. After 15 minutes, ensure the dough sticks to the sides then pulls away cleanly. If too wet, add flour 1 tablespoon at a time; if too dry, add liquid gradually.
- While the dough is kneading in the machine, prepare the 2-3 tablespoons jarred jalapeno peppers, drained and diced . Use a towel to pat them as dry as possible. Cut the Cheddar cheese into small 1/2-inch chunks. Let the cheese sit out to warm up a bit.
- Add 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 when you get ready to shape the dough later.
- Leave the dough in the machine until the DOUGH cycle ends and the dough grows to double its original size.
Shaping the Dough:
- Pull the dough from the bread machine pan onto a lightly floured surface. (I like to use a silicone mat because clean-up is super easy–throw it into the dishwasher.)
- Knead the bubbles out of the dough. Use your hands or a rolling pin to shape the dough into a rough rectangle approximately 9 x 10 inches. If the dough seems bouncy and hard to handle, cover it with a tea towel and allow it to relax for 15 minutes.
- Roll up the dough starting from the shortest side. Avoid leaving any air holes in the layers of dough, rolling tightly without stretching. Pinch the seam shut with your fingers. Pull the ends toward the seam and pinch them shut.
- Place the shaped dough seam-side down into an 8½ x 4½-inch loaf pan. Cover and allow it to rise until the dough rises one inch above the top of the pan. Letting the dough rise too much can be disastrous and cause the bread to cave in the middle or the sides while baking or when it comes out of the oven.
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.
Bake:
- Preheat the oven for about 15 minutes before you think the bread will be ready to bake.
- Bake at 375˚F (190˚C) for 31 minutes or until the internal temperature reaches 195˚F (91˚C).
- Let the loaf cool for about 5 minutes. Turn out the loaf onto a wire cooling rack. Allow to cool for at least 1 hour before slicing or else risk crushing the loaf or causing it to fall. This is very important: please don’t cheat.
Notes
Microwaving a Potato:
Stab a small to medium-sized potato a couple of times with a fork. Wrap loosely with a paper towel. Microwave for 5-6 minutes until the potato is soft and cooked through. Times will vary according to your microwave’s power and the potato’s size. Allow to sit on the counter for a few minutes until cool enough to handle. Cut the potato in half and dig out the soft innards with a spoon. (A grapefruit spoon works really well). Measure and add to the bread machine as directed.Using a Stand Mixer:
- In a heavy-duty stand mixer, add the ingredients to the bowl in the specified order.
- Begin mixing on low speed until all the ingredients are moistened.
- Switch to a dough hook attachment and increase the speed to 2 or 3.
- Continue beating/kneading until the dough becomes smooth and elastic, typically about 5-10 minutes. Add finely chopped cheese and jalapenos and mix for less than a minute–just long enough to evenly distribute the cheese throughout the dough.
- Cover the dough and let it rise in a warm place.
- Once risen, gently deflate the dough and shape it as the recipe directs.
Making by Hand:
- Combine all the ingredients in a large bowl until they form a shaggy ball.
- Turn the dough out onto a floured surface.
- Knead the dough with your hands until it becomes smooth and elastic, which may take around 10-20 minutes, depending on your experience. During the last minute, knead in the cheese and jalapenos.
- Place the dough ball in a greased bowl.
- Cover the bowl and allow the dough to double in size.
- After rising, gently deflate the dough and shape it according to the recipe’s instructions.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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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!”
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
Footnotes:
1 Editors at America’s Test Kitchen, Bread Illustrated (Penguin Random House Publisher Services, 2016), 314.
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.