Jalapeno-Cheese Bread (Bread Machine)

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.

14 slices

Sliced Bread Machine Jalapeno Cheese Bread on a cutting board.

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 potato, cooked and mashed with a fork, 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, 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 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 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.

Nutritional Information