Best 3 Cheddar Jalapeño Bread Recipes

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Indulge in a symphony of flavors with our delectable Cheddar Jalapeño Bread, a culinary masterpiece that tantalizes your taste buds with every bite. This savory bread is an irresistible blend of sharp cheddar cheese, zesty jalapeños, and a hint of spice, perfectly complemented by a soft and fluffy interior. With just a few simple ingredients and easy-to-follow instructions, you can recreate this bakery-style treat in the comfort of your own kitchen.

In addition to the classic Cheddar Jalapeño Bread, this article also offers a tantalizing collection of bread recipes that cater to various dietary preferences and flavor profiles. From the tangy and aromatic Sourdough Discard Cheddar Jalapeño Bread to the gluten-free delight of Almond Flour Cheddar Jalapeño Bread, there's something for every bread enthusiast to savor.

For those seeking a vegan option, the Vegan Cheddar Jalapeño Bread delivers a rich and flavorful experience without compromising on taste. And if you prefer a bread that's packed with vegetables, the Cheddar Jalapeño Cornbread is a delightful combination of sweet corn and spicy jalapeños.

No matter your dietary choices or taste preferences, this article has a Cheddar Jalapeño Bread recipe that will satisfy your cravings. Embark on a culinary journey and discover the perfect bread to elevate your meals and impress your loved ones.

Let's cook with our recipes!

JALAPENO-CHEDDAR BEER BREAD



Jalapeno-Cheddar Beer Bread image

This no-fail, no-fuss recipe, uses just a few ingredients, requires no rising time and has tons of savory flavor.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h40m

Yield 1 loaf

Number Of Ingredients 6

1 stick (8 tablespoons) unsalted butter, melted
2 3/4 cups self-rising flour, sifted (see Cook's Note)
2 tablespoons sugar
3/4 cup shredded Cheddar
One 12-ounce can or bottle lager, pilsner or IPA-style beer, at room temperature
1 cup sliced pickled jalapenos

Steps:

  • Preheat the oven to 375 degrees F. Brush an 8-by-4-by-2 1/2-inch loaf pan with some of the melted butter.
  • Whisk together the flour, sugar and 1/2 cup Cheddar in a large bowl.
  • Pour the beer into a medium bowl. Add half of the remaining butter and whisk together (it will get foamy!).
  • Pour the beer-butter mixture into the flour mixture and fold until just combined (it's ok if there are lumps). The batter will be relatively thick and shaggy. Transfer to the prepared loaf pan and pat out into an even layer. Pour the remaining butter over the batter and top with the remaining 1/4 cup Cheddar and the jalapeno slices. Bake until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F, 1 hour to 1 hour 5 minutes.
  • Let cool in the pan on a rack for about 15 minutes. Invert the bread out of the pan and eat warm or at room temperature.

CHEDDAR JALAPEñO BREAD



Cheddar Jalapeño Bread image

Categories     Bread     Mixer     Cheese     Dairy     Egg     Pepper     Side     Bake     Cheddar     Jalapeño     Gourmet     Sugar Conscious     Kidney Friendly

Yield Makes 1 loaf

Number Of Ingredients 11

1 teaspoon active dry yeast (less than a 1/4-ounce package)
1 3/4 cups plus 1 tablespoon warm water (105-115°F)
4 cups all-purpose flour plus additional for dusting
1 1/2 teaspoons salt
1/4 cup olive oil
3 tablespoons chopped fresh jalapeño, including seeds and ribs, plus 2 tablespoons chopped fresh jalapeño, without seeds and ribs (from 3 medium total)
5 ounces coarsely grated extra-sharp Cheddar (1 1/2 cups plus 2 tablespoons)
1 1/2 ounces finely grated Parmigiano-Reggiano (3/4 cup)
1 large egg, beaten with a pinch of salt
Special Equipment
a stand mixer fitted with paddle attachment

Steps:

  • Stir together yeast and 1 tablespoon warm water in a small bowl; let mixture stand until foamy, about 5 minutes. (If it doesn't foam, discard and start over with new yeast.)
  • Mix together flour, salt, oil, yeast mixture, and remaining 1 3/4 cups warm water in bowl of mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. Add jalapeño, 1 1/2 cups Cheddar, and 1/2 cup Parmigiano-Reggiano and mix until combined.
  • Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour. Cover bowl with a clean kitchen towel (not terry cloth) to keep a crust from forming and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 2 1/2 hours. (Alternatively,let dough rise in bowl in refrigerator 8 to 12 hours.)
  • Turn dough out onto a well-floured surface and gently form into a roughly 11- by 8-inch rectangle with floured hands.
  • Fold dough in thirds (like a letter) with floured hands (dough will be sticky), pressing along seam of each fold to seal.
  • Put dough, seam side down, in an oiled 9- by 5-inch loaf pan. Cover pan with same clean kitchen towel and let dough rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly, 1 to 1 1/4 hours.
  • Put oven rack in middle position and preheat oven to 400°F.
  • Brush loaf with egg, then sprinkle remaining 2 tablespoons Cheddar and remaining 1/4 cup Parmigiano-Reggiano down center of loaf.
  • Bake until bread is golden and sounds hollow when tapped on bottom, 50 minutes to 1 hour. Run a knife around edge of pan to loosen loaf, then remove from pan to test for doneness.
  • Return bread (not in pan) to oven and turn on its side, then bake 10 minutes more to crisp crust. Cool completely on a rack, about 1 1/2 hours.

JALAPENO, ONION, CHEDDAR FOCCACIA BREAD



Jalapeno, Onion, Cheddar Foccacia Bread image

This recipe is a Bread Machine recipe. It takes a little attention in the beginning, but it's so worth it. It turns out so moist and flavorful!

Provided by Lynn Socko

Categories     Savory Breads

Time 1h50m

Number Of Ingredients 10

1 c hot water (80°f)
2 Tbsp olive oil
3 c all purpose flour, sifted
2 Tbsp each of powdered milk and sugar
1 tsp coarse salt
1 tsp granulated garlic
2 tsp active dry yeast
1-2 jalapeno, fresh, cut into rings
1/2 c diced sweet onion
2 c cheddar cheese, grated

Steps:

  • 1. Grate cheese, dice onions, and slice jalapeno into rings, mix together and set aside.
  • 2. Sift 3 c of flour into mixing bowl. Add sugar, salt, granulated garlic and powdered milk. Mix together.
  • 3. Place water and oil in bread machine pan. Add flour mix, make an indention in the center of flour and place in yeast.
  • 4. Place machine on DOUGH ONLY cycle. Once dough has formed a ball, start putting in the cheese mixture a little at a time until it is all mixed in with the dough. You may need to add a little flour if the dough seems too moist. The cheese breaks down and adds moisture.
  • 5. Once it's all incorporated, let it finish kneading and rising.
  • 6. After dough has risen and beeper sounds, remove and place in a oil sprayed 11x13 baking dish. Spread out dough with your hands, and poke your fingertips into the dough to make little "dimples". Cover with a towel and let rise to about double in size.
  • 7. Once risen, bake at 400° for 20 minutes on middle rack of oven. Enjoy!

Tips:

  • Use fresh ingredients: Fresh jalapeños and cheddar cheese will give your bread the best flavor.
  • Don't overcrowd the baking sheet: Make sure to leave enough space between the bread rolls so that they can rise properly.
  • Bake until golden brown: The bread is done baking when the tops are golden brown and a toothpick inserted into the center comes out clean.
  • Serve warm: Cheddar jalapeño bread is best served warm from the oven.
  • Experiment with different toppings: You can top your bread with a variety of things, such as melted butter, honey, or even a sprinkle of chili powder.

Conclusion:

Cheddar jalapeño bread is a delicious and easy-to-make bread that is perfect for any occasion. It is a great way to use up leftover cheddar cheese and jalapeños, and it is also a great bread to serve at parties or potlucks. Whether you are a beginner baker or an experienced one, you are sure to love this recipe.

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