43 Reviews of Kittencal's Jalapeño Cheddar Cheese Bread

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.

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.

From: ElephantLady

On Apr 15, 2007

Great bread. I halved it and used the bread machine's dough setting. It was getting late so I put it in the fridge overnight. Took it out the next morning, let it come to room temp, punched it down, and let it rise. I also didn't use the egg/water wash. I just used water and sesame seeds. The whole family loved it.

From: @ngdarlen

On Aug 25, 2006

Outstanding recipe. I made the dough in my bread machine, and found that I had to add and extra cup of flour to get the right dough texture. When the dough cycle was finished, I did as directed and divided, shaped and placed on the oiled sheets and let rise. They did beautifully, but next time, I will try it out in a loaf pan and see how it does, as mine came out about the size of a dinner plate and sorta on the flat side. Not a bad thing, but certaintly not able to slice like a regular loaf. Aside from that possible change, I will also double the jalapenos. Love the texture, taste just as good 2 days later as it did straight from the oven. Definate keeper, thanks Kittencal.

From: texasjenny

On Jun 14, 2006

I'm not a bread maker so I did this all by hand. Wow! It turned out great! My husband loves jalapenos so I sliced more to put all around the outside. Thank you for a great easy recipe I really enjoyed making.

From: SweetsLady

On Oct 5, 2007

SUperb! I halved the recipe (won't do that again as definitely love this bread!) I still used one whole egg. I did everything the night before up to 2nd rising and stuck the dough in a loaf pan to rise overnight in fridge. I took it out about an hour before baking. I sprinkled with extra shredded cheese! We had it for lunch along with Buffalo Chicken Salad. Delish!

From: Khadija

On Jan 13, 2007

This recipe deserves more than just five stars. I messed up this bread due to my inexperience in breadmaking but I fell in love with the flavor the first time I made it. I used canned jalapenos and had to add more flour to the dough in order to get it right. I wasn't sure if it was quite done or not because after slicing it warm, it seemed moist inside still- which was due to the cheese melting. So make sure you don't over-do it.This is a must try recipe for all bread lovers out there. I sprinkled sesame seeds on top too, which took this bread to a whole new level. Thanks for a great recipe Kitten I will be making this often!

From: Flowerswife

On Jan 7, 2008

This was absolutely amazing! My family ate it up quick! My sister said it was fantastic! I don't have a kitchen aide so I did it by hand. It turned out so good. I will be making this many times over! thank you for the recipe!

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

From: Yinna

On Feb 21, 2009

Kittencal, woman, you did it again. I've been playing around with my first breadmaker for months now, and never did I get such airy, light bread. Is it the egg? Or maybe it's my new use of the breadmaker, read on. I omitted the peppers so I just made cheese bread, and I added a good sprinkling of sage. I had my breadmaker do the kneading (and had to add a good half cup of additional flour). I then let the breadmaker do its thing, until right before the baking (this means that the dough had already risen twice). I took the dough, shaped it in 5 rolls (I used half the recipe), let it rise again (double size indeed!) and sprinkled with sesame seeds or parmesan, then baked it as described. I, too, expected to find bits of cheese inside, but instead the bread just tastes wonderfully cheesy and has these cheese-lined bubbles inside. This will go absolutely great with my all time favorite onion soup (#607). Keep 'em coming Kitten!