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.