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Pepper Jack Bread!
Lately, I’ve been super into making breads with lots of “extras” mixed into the dough. I’ve experimented with plenty of different combinations, like potatoes, chopped herbs, vegetables, seeds, and more. But by far, my favorite creation has been a spicy jalapeño cheddar bread.
Jalapeño cheddar bread has been a hit with everyone who has tried it. So much so in fact that is now a regular part of my baking rotation! Spicy pickled jalapeño peppers and chunks of cheddar cheese create the perfect pairing. Plus it’s so easy to adjust the heat and flavor by varying the amount of peppers and the variety of cheese used in the bake.
So Many Inclusions
This recipe is essentially a souped-up version of a jalapeño cheese bread! It was inspired by a chunk of pepper jack cheese I picked up on a recent visit to Fairway Market here in NYC. For those who haven’t tried it, pepper jack is a version of a classic American Monterey Jack cheese. It’s just been been flavored with an assortment of peppers and herbs for an extra kick.
The chunk of cheese sat in my fridge for a few days, and every time I opened the door and looked at it I thought, “Hm…that would be good in a loaf of bread!” So, I decided to give it a try.
This ultra-cheesy pepper jack bread features lots of inclusions. In addition to cubes of the pepper jack cheese, I added chopped rosemary, roasted red peppers, smashed roasted garlic, crushed peppercorns, and of course, spicy pickled jalapeños. In fact, I added so many things to this dough that I half-wondered if it would be a complete disaster. But, happily, it turned out to be one of my best bakes yet.
This bread emerged from the oven absolutely bubbling with gooey, bubbly brown cheese. I know you’re supposed to wait until it has cooled completely to slice a loaf of bread, but I definitely broke the rules with this one…and it was well worth it!
Pepper Jack Bread Tips
This recipe allows plenty of room for experimentation, especially when it comes to the inclusions. For instance, larger cubes of cheese will yield big pockets of cheese in the bread, while small pieces (or shredded cheese) will result in a dense, cheesy loaf. The garlic can be chopped or smashed. Fresh jalapeños can replace the pickled variety, and green bell pepper can sub in for red. There really is no wrong combination here!
If you can’t find pepper jack cheese, you can substitute plain Monterey Jack, or another cheese like gouda or havarti. This website has some good suggestions for Monterey Jack substitutes.
I think it’s worth the effort to roast your own bell pepper (instructions are included below) but if you’re short on time or happen to have some jarred roasted red peppers on hand, feel free to use those instead.
More bread recipes you might enjoy:
Everything Bagel Bread
Blue Cheese, Date, and Rosemary Dinner Rolls
Miniature Soda Bread
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
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Roasted Red Pepper Bread with Garlic, Jalapeños, and Pepper Jack Cheese
- Total Time: 3 hours 40 minutes
- Yield: 1 loaf 1x
Description
A rustic loaf packed with plenty of delicious add-ins, including roasted red peppers, garlic, jalapeños, and pepper jack cheese.
Ingredients
Inclusions:
4 cloves garlic, roasted in olive oil
1 red bell pepper, roasted and diced
125 grams pepper jack cheese, cubed
1–2 tablespoons pickled jalapeño peppers, chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon black peppercorns, crushed
Olive oil (for roasting vegetables)
Bread Dough:
260 milliliters warm water
5 grams active dry yeast
2 tablespoons granulated sugar
250 grams all-purpose flour
145 grams bread flour
1 1/2 teaspoons salt
1 tablespoon olive oil (plus more for greasing bowl)
Instructions
Prepare the Inclusions:
Peel garlic cloves, toss in olive oil, and arrange on a large baking tray. Coat whole bell pepper in olive oil and place it on the same tray. Roast vegetables under oven broiler, turning every few minutes, until garlic is brown and fragrant and pepper has a charred look on all sides. If the garlic is done before the pepper, simply use a spatula to remove it from the tray.
Once cooled, remove the stem and seeds from the pepper. Peel away the charred skin (it should come off very easily) and chop the roasted pepper into bite-size pieces.
Place the peppercorns in a small plastic bag and crush with a kitchen mallet or the back of a heavy spoon.
Chop the remaining inclusions (roasted garlic, jalapenos, rosemary, pepper jack cheese) to desired sizes. Feel free to experiment here! For instance, larger cubes of cheese will yield big pockets of cheese in the bread, while small pieces (or shredding) will result in a dense, cheesy loaf.
Set inclusions aside (I find it helpful to place each one in a separate bowl) until ready to use.
Make the Bread:
Dissolve yeast and sugar in warm water and allow to rest until bubbly, about 5-7 minutes. While resting, sift flours and salt into large mixing bowl.
Stir yeast mixture and oil into flour bowl, and use bench scraper to combine until a soft dough has formed.
Turn dough out onto lightly floured countertop. Knead by hand until dough is smooth and elastic, about 10 minutes.
Add the inclusions, one by one, using your hands to combine. Don’t confuse this with kneading; you want to mix just enough to make sure each addition is evenly distributed into the dough.
Form the dough into a ball and place in an oiled mixing bowl.
Sit the bowl in a warm place and allow to rise, covered, until doubled in volume (about 1.5 – 2 hours).
Punch dough down. Form into a ball and place, seam-side up, in a well-floured proofing basket. (If not using a proofing basket, place the ball directly on parchment-lined baking tray.) Cover and allow to rise until doubled in volume, about 1-1.5 hours.
Turn dough out onto a parchment-lined baking tray. Use a bread lame to score the loaf as desired.
Preheat oven to 375° F / 190° C. Bake bread for 35-40 minutes, or until loaf is nicely golden brown with bits of cheese bubbling at the top. Transfer to a wire rack and allow to cool completely prior to serving.
Notes
If you’re new to kneading by hand, here is a helpful guide which demonstrates how to use the windowpane test to check if your dough has been kneaded properly.
- Prep Time: 30 minutes
- Rising Time: 150 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Oven
- Cuisine: Bread
