Cheddar Jalapeno Bread (Recipe)

A look at a sliced loaf of cheddar jalapeno bread.

This recipe for Cheddar and Jalapeno Bread adds new and interesting tastes, textures, and colors to a basic bread recipe. It is wonderful for eating on its own but it also complements meals like scrambled eggs and bacon or a dinner of chili.

Bread has been called the “staff of life.” Countless people groups all across the globe have used bread as the basis of their nutrition. Typically, the bread favored by ethnic groups reflects the type of grain that grows well in their area. For instance, the people of Central America traditionally made corn-based bread, while those in Northern Europe used barley or wheat-based bread. Because of the advances in transportation and shipping, Americans can enjoy almost any kind of bread that they fancy.

A look at a sliced loaf of cheddar jalapeno bread.

Cheddar Jalapeno Bread Recipe

About the Homestratosphere Editorial Staff & Writers
If you have made a few loaves of homemade bread, you may be looking for a few new recipes to include some new techniques and flavors in your homemade bread. This loaf of Cheddar Jalapeno Bread will wow your family as it features delicious cheddar cheese along with spicy jalapeno peppers.
Prep Time 30 mins
Cook Time 30 mins
Rising Time 2 hrs
Total Time 3 hrs
Course Breakfast
Cuisine American
Servings 12 Slices


  • Electric Mixer
  • Medium-Sized Bowl
  • Small bowl
  • Rolling Pin
  • Loaf Pan


  • 3 cups All-Purpose Flour
  • 1 teaspoon Salt
  • 1/2 cup Warm Water
  • 3 tbsp Melted Butter
  • 1/4 cup Milk
  • 3 tbsp Sugar
  • 1 package Active Dry Yeast
  • 1 pc Egg

Cheesy Filling Ingredients

  • 1 teaspoon Garlic Powder
  • 1 pc Fresh Jalapeno seeded and diced
  • 1 1/2 cups Shredded Cheddar Cheese
  • 1/2 cup Parmesan Cheese


  • In the bowl of a stand mixer, stir together two and one-half cups of the flour and salt.
  • In a microwave-safe bowl, stir together the milk, water, and butter.
  • Microwave for about ten or fifteen seconds, or until the mixture is warm, about the temperature of warm tap water.
  • Stir the sugar into the liquid ingredients. 
  • Sprinkle the yeast on the surface of the warm liquid and let it sit undisturbed for about five minutes to develop the yeast. After five to ten minutes, the mixture should be bubbly and foamy.
    The Yeast is bubbling on the mixed ingredients.
  • Pour the liquid into the mixer bowl along with the flour.
  • Crack the egg into the bowl that you used for the milk mixture and lightly beat the egg with a fork and add the egg to the mixer bowl.
  • Using a dough hook on the stand mixer, combine the ingredients. After a few minutes, the dough should begin to come together.
  • Slowly add any extra flour a tablespoon at a time, until the dough forms a ball and pulls away from the sides of the bowl.
  • Run the mixer, kneading the dough for about ten minutes, or until the dough ball is smooth and elastic. You may not need all of the additional flour.
  • Scatter some flour on the countertop and turn the dough out onto the floured area.
  • Turn the mixer bowl over the dough ball and let the dough rest for about twenty minutes. This helps develop the gluten in the flour, making the dough more elastic and manageable.
  • Using a floured rolling pin, roll the dough into a ten by a twelve-inch rectangle.
    The formed dough is flattened with a rolling pin.
  • Sprinkle the garlic on the dough, followed by the cheeses, and scatter the diced jalapeno over the top of the cheese.
  • From the long edge of the dough, roll the dough into a long roll, sort of like a cinnamon roll.
    Dough sprinkled with cheese is formed into a cinnamon roll.
  • Use a very sharp knife cut lengthwise down the roll of dough, but start just a few inches from one end of the roll so that the two pieces will be still connected at one end.
  • Twist the two pieces together. It doesn’t have to be a super tight twist and place the dough into a greased loaf pan.
  • Cover it with a clean towel and place the loaf in a warm place to rise until it is doubled for about two hours.
    The dough is then placed into the baking pan topped with more cheddar.
  • Preheat the oven to 350 degrees.
  • Bake the loaf of bread for about 25 to 30 minutes or until it is lightly browned.
    A loaf of Jalapeno Bread.


This recipe for Cheddar Jalapeno Bread is as gorgeous to look at as it is delicious to eat. The twisting of the loaf means that the cheese and jalapenos are swirled throughout each tasty slice. The orange of the cheese and the green of the peppers are colorful and cheerful additions to your dinner table.
Of course, this recipe for Cheddar Jalapeno Bread is fabulous to eat all on its own, but it is a wonderful addition to other meals. If you are having a chili supper, this bread has enough heat to accent a rich and spicy chili. If you’re having a plate of scrambled eggs and bacon for breakfast, toasting a slice of this bread can give a wonderful Southwestern twist to your morning.
The braiding of the bread makes the final loaf extra pretty. Actually, the loaf isn’t braided. It’s more like the two parts of the loaf are twisted together. This step may be a little tricky for you. When we did this step, quite a bit of the cheesy filling spilled out on the countertop. It actually turned out okay, because we just scooped up the extra filling and sprinkled it over the top of the loaf in the pan.
Also, the ropes of cheesy bread are much bigger than the prepared pan. That turned out okay too, because all we did was curl the ends around and under to fit the dough into the pan. Really, there’s no fancy technique for this bread at all. The final loaf will be swirled with layers of cheese and peppers and you’ll be happy with the way that it looks.
Keyword Breakfast, Cheddar Jalapeno Bread, Recipe
Tried this recipe?Let us know how it was!

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