Soft, fluffy jalapeño cheddar bread is studded with just enough zesty jalapeño peppers for a flavorful, cheesy loaf that’s not too spicy. It’s perfect alongside a bowl of chili or crock pot potato soup!
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If you love the combination of jalapenos and cheddar, don’t miss this Jiffy Mexican cornbread, a skillet of jalapeno cheddar cornbread, and this jalapeno popper chicken casserole, too!
Made this yesterday. Oh so good! Couldn’t wait to make a sandwich for work.
– Mia
My mother-in-law introduced us to the jalapeño cheddar bread from Great Harvest Bakery, and my mind was blown! I’ve never considered myself a jalapeño lover, and I definitely don’t gravitate towards spicy foods. This bread, though, was different — it had a slightly sweet flavor (thanks to the honey), a subtle note of garlic that paired beautifully with the cheese, and just enough pickled jalapeños for flavor — without adding too much spice. Even the kids loved it!
Since we don’t live near a Great Harvest Bakery, I decided that I better figure out how to recreate the amazing bread at home. It took some trial and error, but I’ve finally nailed it! This copycat Great Harvest bread is sweet, garlicky, cheesy, and mild enough for the whole family to enjoy. Everyone loves the soft texture and rich flavor of this jalapeño cheese bread.
What to Know Before You Get Started
- Make sure that you use warm milk when preparing the dough — not too hot and not too cold. You want the milk to feel like warm bath water (about 110-115°F). If it’s too hot you will kill the yeast; too cold and the yeast will not be activated. While it’s not necessary, I usually use a thermometer to test the milk’s temperature before adding it to my dough.
- I recommend a sharp (or extra sharp) block of cheddar cheese that you grate by hand. Mild cheddar doesn’t have a strong enough flavor to stand out, so you want something with more oomph!
- Drain the jalapeños on paper towels and pat dry before adding them to the dough. Purchase a jar of diced jalapeños for a shortcut, or chop them yourself at home.
- This sweet, zesty, and savory bread is delicious alongside a bowl of Crock Pot chili, Texas chili, a pot of easy taco soup, a bowl of chicken gnocchi soup, a mug of chicken vegetable soup, or a batch of Crock Pot beef stew.
How to Make Cheddar Jalapeño Bread
This bread is best to prepare when you have a quiet day at the house. It’s not difficult at all, but there’s a lot of hands-off downtime while you wait for the bread to rise twice and then wait again for it to cool before slicing. Prep it in the morning and you’ll enjoy the most delicious homemade jalapeño cheddar bread with supper…and again for breakfast the next day!
- Mix and knead the dough. Knead the bread for at least 7-8 minutes. Kneading makes the bread light, airy, and chewy by developing the gluten. Strengthening the gluten strands gives your bread structure.
- Cover in a greased bowl. This is the first proofing stage. Proofing bread is when you give the yeast time to do its work to help the bread rise. To proof the bread, place the bowl in a warm, humid environment until the dough doubles in size. If you’re having trouble proofing the bread, check the temperature of your kitchen. If your kitchen is too hot or a little too cool (below about 65°F), it might affect the proofing stage.
- Transfer the dough to a floured surface and top with cheese and jalapeños.
- Fold and knead the dough to incorporate the cheese and jalapeños throughout.
- Roll into a log.
- Transfer the dough to a loaf pan, cover, and let rise for 1-2 more hours.
- Bake in a 350°F oven for 40-45 minutes, covering with foil for the final 20 minutes to prevent excessive browning.
- Transfer to a wire rack and let cool for at least 1 hour before slicing and serving.
How to Store Cheesy Jalapeño Bread
- How to Store: You can store homemade bread in a plastic bag or in a bread box at room temperature. The bread will last for 1-2 days. To help it last longer, wrap the loaf tightly in plastic or in a Ziploc freezer bag and store in the freezer for up to 3 months.
- When to Freeze: Allow the bread to cool completely on the counter for at least a couple of hours. Then freeze the bread before slicing to preserve the loaf at its peak freshness.
- How to Use Leftovers: As homemade bread starts to get a little bit dry, use it for morning toast or grilled cheese sandwiches. Make croutons by cubing the bread, tossing with olive oil, and toasting. Use the stale, cubed bread in a breakfast casserole.
Did you make this recipe?
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Jalapeño Cheddar Bread
Ingredients
- 3 ½ – 4 cups (420-480 g) bread flour, or more as needed
- 1 ⅓ cups warm milk (110°F – 115°F)
- 5 tablespoons honey
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 tablespoon instant (“rapid rise”) yeast
- 1 ½ teaspoons salt
- ¾ teaspoon garlic powder
- 1 ½ cups grated sharp cheddar cheese
- ½ cup pickled jalapeño peppers, chopped and patted dry to remove excess moisture
- Canola oil or nonstick spray, for greasing the bowl
- Optional: 1 tablespoon melted butter, for brushing
Instructions
- To prepare the dough, weigh the flour or measure it by gently spooning it into a cup, then leveling off any excess. In a large bowl, combine the flour with the warm milk, honey, melted butter, instant yeast, salt and garlic powder. Mix by hand or with the paddle attachment of a stand mixer until a shaggy dough forms, gradually adding more flour, as necessary, to get the dough to come together so that it just pulls away from the sides of the bowl.
- Switch to the dough hook attachment (or use your hands) to knead the dough until fairly smooth, about 7-8 minutes. Oil or spray a large mixing bowl with nonstick spray. Place the dough in the greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1 ½ – 2 hours.
- Transfer the dough to a floured surface. Sprinkle with cheese and jalapeños.
- Fold the dough over twice, then continue to knead and fold until the cheese and jalapeños are dispersed throughout the dough. Pat the dough into a 9 x 12-inch rectangle.
- Starting on one of the short sides, roll up the dough to make a log; pinch the seams. Place the dough seam-side down in a lightly greased 9 x 5-inch loaf pan.
- Cover the pan with lightly greased plastic wrap; allow to rise for 1-2 hours, until it’s crowned about 1-2 inches over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
- Bake the bread for 40-45 minutes, tenting it lightly with foil for the final 20 minutes of baking. The bread should be golden brown, and it should sound hollow when tapped. Brush the top of the warm bread with melted butter, if desired. Remove from the pan and cool on a wire rack for at least 1 hour before slicing.
Notes
- Make sure that you use warm milk when preparing the dough — not too hot and not too cold. You want the milk to feel like warm bath water (about 110-115°F). If it’s too hot you will kill the yeast; too cold and the yeast will not be activated. While it’s not necessary, I usually use a thermometer to test the milk’s temperature before adding it to my dough.
- Drain the jalapeños on paper towels and pat dry before adding them to the dough. Purchase a jar of diced jalapeños for a shortcut, or chop them yourself at home.
Nutrition
Jalapeño Cheddar Bread Recipe Variations
- Bread Flour vs. All-Purpose Flour: All-purpose flour has between 8 and 11 percent protein, while bread flour contains between 12 and 14 percent protein. The extra protein in bread flour results in a higher rise. I have not tested the recipe with all-purpose flour, so I cannot guarantee that the recipe will “work” if you make that substitution. My assumption is that the all-purpose flour will still rise, but your loaf will be slightly smaller (with less rise) and a bit more dense.
- Instant Yeast vs. Active Dry Yeast: This recipe calls for instant (or rapid-rise) yeast, which you can add directly to your dough. By contrast, active dry yeast must be dissolved in warm liquid (“proofed”) before combining with other ingredients. For tips on substituting active dry yeast for the instant yeast, see this article.
- If using salted butter, decrease the amount of salt in the bread to 1 ¼ teaspoons.
- For a cheesier loaf, increase the amount of cheddar to 2 cups.
- Use sharp cheddar or extra-sharp cheddar for the best flavor. You can use other cheeses as well. Monterey Jack, Pepper Jack, Colby, or a Mexican blend will all work.
More Homemade Bread Recipes
No-Knead Dutch Oven Bread
3 hours hrs 50 minutes mins
Focaccia Bread Recipe
2 hours hrs 45 minutes mins
English Muffin Bread {No Knead!}
1 hour hr 22 minutes mins
This was originally published in September, 2021. It was updated in November, 2024.
I have never made bread but so want to and I will soon
Sounds awesome can’t wait to make this
We hope you enjoy it!
I’ve been making jalpeno cheddar bread for many years but I’m really hoping to try your version soon. I think your recipe will be more moist. One of my favorite uses besides grilled cheese sandwiches, is to use the bread for stuffing a chicken or turkey. It’s delicious.
We’d love to know what you think it you do give it a try, Mary Jo!
Made this yesterday. Oh so good! Couldn’t wait to make a sandwich for work.
We’re so glad you enjoyed it, Mia!
Can I add the cheese & jalapeno right to the mixin the blender?
We don’t recommend it as it’s likely to overwork the dough!
Baked this today for the first time. Gread taste! Not too hot. It was on the soft side so I will bake it longer next time. I will most likely use a large pan. The suggested 9 x 5 was too small for my liking. All things considered, I would highly recommend this loaf.
Thank you for the feedback, PJ! We’re so glad you enjoyed the recipe.