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Nutrition Facts

Serving Size 1 loaves 695g

Recipe makes 2 loaves)

Calories 1657
Calories from Fat 510 (30%)
Amount Per Serving %DV
Total Fat 56.7g 87%
Saturated Fat 33.8g 169%
Monounsaturated Fat 16.0g
Polyunsaturated Fat 2.9g
Trans Fat 0.0g
Cholesterol 271mg 90%
Sodium 3018mg 125%
Potassium 833mg 23%
Total Carbohydrate 211.1g 70%
Dietary Fiber 9.0g 36%
Sugars 10.5g
Protein 71.8g 143%

how is this calculated?

Kittencal's Jalapeño Cheddar Cheese Bread

Recipe #137007 | 3½ hours | 3 hours prep | add private note
KITTENCAL

By: KITTENCAL
Sep 11, 2005

This is a bakery-quality bread that is on regular rotation at my house and has been so for many years it is one of my family's favorite breads, because of the addition of egg the rising time will be slightly longer than usual --- there is very little sugar and no butter or shortening in this bread which gives this bread a spongy-like texture, perfect for dipping! If you are a jalapeño lover then by all means add in as much jalapeño peppers as you desire, this bread does not require forming into a loaf shape just shape into two large balls which makes it an easy recipe for a beginner baker

2 loaves (change servings and units)

Ingredients

  • 1 1/2 tablespoons dry yeast
  • 1 teaspoon sugar
  • 1 cup warm water
  • 4 cups flour (more as needed)
  • 2 large jalapeno peppers, coarsely chopped, and seeds removed (can use more jalapeno if desired)
  • 1 3/4 teaspoons salt
  • 1 tablespoon sugar
  • 1 egg (room temperature, let egg sit in hot water for about 5-7 minutes to warm)
  • 1 teaspoon hot pepper sauce (optional)
  • 1 cup milk, warmed
  • 2 1/2 cups cheddar cheese (chopped into about 1/2-inch cubes or a little larger if desired)

Directions

  1. 1
    Prepare a heavy-duty stand mixer with a kneader blade.
  2. 2
    Proof yeast in water with 1 teaspoon sugar for 8-10 minutes, or until foamy.
  3. 3
    Heat milk in the microwave for about 50 seconds on HIGH.
  4. 4
    In the stainless steel bowl, add in 4 cups flour, chopped jalepenos, salt, sugar, egg, hot pepper sauce (if using) and warmed milk.
  5. 5
    After the yeast has proofed, add to the bowl and start kneading, adding in more flour as needed to create a soft smooth semi-sticky dough, keep kneading for about 8-10 minutes.
  6. 6
    Towards the end of the kneading add in the cubed cheddar cheese, and mix until combined (the dough can be removed from the bowl and you can add/mix in the cheese by hand if dresired).
  7. 7
    After the kneading, let the dough sit out on a board or counter top to rest, covered with a clean tea towel for 8-10 minutes.
  8. 8
    Gather up dough and knead gently for 30 seconds.
  9. 9
    Then place the dough in a well greased bowl, and let rise until doubled (about 1-1/2 hours or could take a little longer).
  10. 10
    Punch down dough and slice into two even pieces.
  11. 11
    Shape into two large balls, and place on a cookie/baking sheet that has been sprayed with cooking spray.
  12. 12
    Cover with a clean tea towel and rise again for another 1 hour or more until doubled.
  13. 13
    Brush tops with an egg white that has been mixed with 1 teaspoon cold water.
  14. 14
    Sprinkle on grated Parmesan cheese or sesame seeds.
  15. 15
    Bake in a 375 degree oven for about 25-35 minutes or until the crust is a dark golden brown.

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Featured Reviews for This Recipe

From: JV

On Oct 22, 2009

This bread is fabulous! I also used jarred jalapenos and since I let my yeast proof a bit too long, I had to split the dough a third time for a total of 4 loaves. I baked them in a round 8 inch cake pan, as I was trying to duplicate what I get in the grocery store. Added more cheese and jalapenos on top, and it came out amazingly perfect. Exactly the results I was trying to achieve. Thank you for a great recipe!

0 people found this review helpful

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    From: Chef Howe

    On Oct 13, 2009

    OMG! This bread is Wonderful! I just made it this morning, and I'm afraid that it is already half eaten. I am sure you get tired of great reviews, but you are an amazing cook and desire every one of them. Hats off to you again for another AWESOME Recipe!!! I posted a picture of my loaf before I started eating it. I braided mine, just because I love to braid bread. Chef Howe

    1 person found this review helpful

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  • From: Chef #243200

    On Feb 3, 2006

    I'm surprised this bread has not been rated. It is absolutely fabulous. Just like bread from a bakery. The texture was perfect, light and airy and the taste was outstanding. This recipe made two huge loaves. I did use a jar of jalapenos chopped up instead of fresh.

    6 people found this review helpful

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  • From: Britgal

    On Jun 25, 2006

    This is a fantastic recipe. I had tasted a slice of this type of bread from a bakery near the Mission in San Juan Capistrano. Ca. Very expensive. It also had the cheese cut in squares instead of shredded. I made your recipe and it was identical. Love it and will be making this often. Thank you this great recipe.

    4 people found this review helpful

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  • Read all 43 reviews

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