Jalapeno Cheddar Bread Recipe

Jalapeno Cheddar Bread Recipe

How To Make Jalapeno Cheddar Bread

Make a delicious appetizer from scratch with this cheddar bread recipe. It’s made with an easy yeast bread stuffed with jalapeno, then baked until browned.

Preparation: 45 minutes
Cooking: 25 minutes
Rise Time: 2 hours 30 minutes
Total: 3 hours 40 minutes



  • 8ozsharp cheddar cheese,grated and divided
  • 3small to medium jalapenos,stems removed sliced into ⅛-inch sliced rounds, divided

For Dough Ingredients:

  • 4cupsall-purpose flour
  • 2cupssemolina flour
  • 3tspinstant yeast
  • 3tspkosher salt
  • 4tbspsugar
  • 4tbspextra virgin olive oil
  • 2cupslukewarm water


  1. Add the dough ingredients to a large mixing bowl or stand mixer bowl and stir with a sturdy wooden spoon until a shaggy but cohesive dough forms.

  2. Knead by hand or with the dough hook on a stand mixer for about 10 minutes until the dough is smooth and elastic. Scrape the bowl clean with a dough scraper, form a tight round of dough, and return it to the bowl.

  3. Cover with plastic wrap, and let rise in a warm, draft-free place for about 2 hours until doubled in size.

  4. Spray two loaf pans with nonstick cooking spray and set them aside.

  5. Divide the dough into two pieces. Working with one piece of dough at a time, pat into an oval, then use a rolling pin to roll it into a rectangle that is approximately 8×14 inches.

  6. Sprinkle ⅓ of the grated cheese and ⅓ of the jalapeño rounds over the rectangle.

  7. Roll it up from a short side. Keep the dough tight against itself, trying to avoid stretching it further.

  8. Pinch the seams, tuck the ends under, and place seam-side down on the prepared pan. Repeat with the second piece of dough.

  9. Toss the remaining grated cheese and jalapeño slices together and distribute evenly over the tops of the two loaves

  10. Cover with a damp tea towel and let rise in a warm, draft-free place for about 30 minutes until puffy.

  11. While they rise, preheat the oven to 400 degrees F. Bake the loaves for 25 to 30 minutes, or until deep golden brown and firm on top.

  12. Let the bread rest in the pans for 3 minutes after removed from the oven before turning out onto a cooling rack.

  13. Cool completely before slicing and serving.


  • Calories: 2332.62kcal
  • Fat: 70.09g
  • Saturated Fat: 26.41g
  • Trans Fat: 1.34g
  • Monounsaturated Fat: 29.95g
  • Polyunsaturated Fat: 6.24g
  • Carbohydrates: 342.74g
  • Fiber: 15.46g
  • Sugar: 26.81g
  • Protein: 76.88g
  • Cholesterol: 115.67mg
  • Sodium: 1968.28mg
  • Calcium: 844.03mg
  • Potassium: 774.70mg
  • Iron: 14.19mg
  • Vitamin A: 309.58µg
  • Vitamin C: 24.92mg
Want to share your experience baking this Jalapeno Cheddar Bread Recipe or have any tips to improve it? Join the discussion in the Baking and Desserts forum!

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