A Year of Yeast: Jalapeño Cheddar Bread

After experimenting with two less conventional types of bread (stecca and flatbread), this week I wanted to make an actual LOAF of bread. During some quick research (and by quick, I mean a good half hour on Pinterest), I stumbled upon a recipe for Jalapeño Cheddar Bread from the blog Food Wanderings. Her bread looked divine. I had found a winner!  

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Like most of the breads I’ve made thus far, this actually turned out to be a pretty simple process. I seriously don’t understand why I have feared yeast for so long.

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After blending most of the ingredients in my stand mixer (full instructions below), I just sat back and watched the dough hook do its thing for several minutes.

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Then, I set my dough in a warm spot to rise for an hour. (Yes, I’m still always completely shocked when it actually rises.)

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Following the first rise, I chopped up some jalapeños.

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After sprinkling my surface with a little flour and about a teaspoon of the jalapeños, I spread out my dough,

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sprinkled on the cheese, the rest of the jalapeños, and then rolled the whole thing up! 

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Next I let it rise for another hour and then it was time to bake. I told you this was easy.

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About a half hour later, I was greeted by a bountiful loaf of cheese-filled bread. Talk about a slice of heaven. 

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I’m not sure whether my jalapeños were on the mild side, but the bread didn’t have as much heat as I thought it would. This worked out well, because most of my family doesn’t like things super spicy. And check out that gorgeous swirl on the inside. You have to love that! I think it just makes things taste extra yummy.

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Again, thanks to my baking bud over at Food Wanderings for making my first attempt at a loaf of bread a success! I actually have my own unique spin on this recipe I’m going to share with you next week. Stay tuned! 

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Slightly adapted from Food Wanderings, Jalapeño Cheddar Bread

Jalapeño Cheddar Bread (1 medium loaf)

Here’s what you’ll need:

3/4 cup water plus 3 tablespoons

1/4 cup canola oil

1 egg

1 1/2 teaspoons salt

2 tablespoons sugar

1/2 cup yellow corn meal 

1 cup cheddar cheese, shredded

2 tablespoons diced jalapeño (1 large)

3 cups bread flour 

2 1/2 teaspoons active dry yeast (one – 1/4 ounce packet)

Extra virgin olive oil for coating and brushing 

Let’s get baking:

In a mixer bowl, combine yeast, 1 cup flour, salt, sugar and cornmeal. Into dry ingredients, add 1/2 cup plus 3 tablespoons water heated to 120°-130° degrees F and oil. Mix the dry and wet ingredients, cover with plastic wrap, and let cool.

Attach the kneading hook attachment to the mixer. Then add the egg while kneading on low. Gradually add the remaining 2 cups of flour and the remaining 1/4 cup of water and knead with dough hook 5-7 minutes until smooth and elastic. 

Cover dough with a thin film of oil, place in a bowl, and cover bowl with a plastic wrap. Let dough rise in a warm place for approximately an hour. 

Sprinkle about a teaspoon of the jalapeño onto the work surface. Place dough ball on jalapeños and punch down dough to remove air bubbles. Roll or pat into a 14 x 7 inch rectangle. Spread the cheese (save about a tablespoon for the top of the loaf) and the remainder of the jalapeño on the dough. 

Then, starting from the shorter side, roll up the dough tightly. Pinch edges to seal and tuck under.

Preheat oven to 375 degrees F.

Place rolled dough, seam down, into a greased 5x9x3′ loaf pan. Sprinkle the top with the remaining cheese. Press the cheese gently into dough, cover with plastic wrap, and let rise for approximately an hour or until it doubles in size.

Brush the top of the dough with oil and bake for 30-35 minutes. After 20 minutes into baking, turn the pan 180 degrees and cover with foil. Continue baking for another 10-15 minutes. Take out of the oven, remove from pan, and let your delicious bread cool on a baking rack. 

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Happy baking, everyone! Do you think you’ll give this Jalapeño Cheddar Bread a try?

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Disclosure: This blog post may contain affiliate links as part of the Amazon Services LLC Associate Programs and other affiliate services. This means that inspiredbycharm.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

Posted By at 1:15 PM
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  • Brianna at

    Hi! Love this recipe and wanted to include it in my menu project for school and was wondering if the recipe is enough for 8lb dough ?!
    Thanks ,

  • Raquel brown at

    Is grapeseed oil okay to use instead of the other oil

  • Christina at

    I’m making this right now. I just bought Williams Sonoma baguette pan( gold professional), so I’m going to do it as a baguette. Looks delicious .

  • Rosie at

    looks delicious. do you have your camera on a tripod with timer to take these pictures with your hands in them?

    • Michael Wurm, Jr. at

      Yep! I use a tripod and my camera has a built-in timer. Sorry for my lack of response. I was on vacation when this was posted and it got lost in the shuffle. Thanks for the reminder.


  • Anonymous at

    Going to make this today but with double the jalapenos!!

  • Suburban Epicurean at

    This looks delicious, I think we will make it and report back on it! thanks so much – love your blog!

  • Shulie Foodwanderings at

    Oh Michael, such a beauty! Love how your jalapeño cheddar loaf turned out, I couldn’t bake it better myself. Can’t wait for your own twist next week! Shulie AKA Food Wanderings 🙂

  • Sandy Young at

    Of course I am going to try this. Pair it up with Taco Soup, yummy.
    Thank you for sharing.

  • slip4 at

    Yum! Pinning this! I think it would be awesome served with chili.

  • Trish - Mom On Timeout at

    Bread is definitely a thing of beauty 🙂 I just posted a Cinnamon Swirl bread today and yes – swirls make it so much better! Pinning!

  • debi at

    This looks wonderful! Can’t wait to try it.

  • Crystal at

    Michael, this bread sounds and looks delicious! Thanks for the recipe, I can’t wait to make it.

    • Michael Wurm, Jr. at

      Thanks! It is delicious! Enjoy!

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