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Original post published August 23rd, 2019. Post last updated on August 10th, 2024.
A rustic jalapeño cheddar bread made with roasted red peppers, roasted garlic, fresh rosemary, pickled jalapeños, spicy cheese, and crushed black peppercorns. The best jalapeño cheese bread recipe!
Why Make This Jalapeño Cheddar 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, olives, and everything bagel seasoning. But by far, my favorite creation has been this spicy jalapeño cheddar bread.
Pickled jalapeño peppers and chunks of chili-infused cheddar cheese create the perfect pairing. In addition to the jalapeños and cubes of cheese, I’ve added chopped rosemary, home-roasted red peppers, smashed roasted garlic, and crushed black peppercorns. This jalapeño cheddar bread perfectly fuses warmth and flavor for a hot and spicy experience with notes of garlic and herbs.
Whether you’re looking to spice up your sandwich game or simply enjoy a slice of freshly baked bread, this rustic jalapeño cheddar loaf is a must-bake for anyone who loves a little heat and a whole lot of cheese.
This bread will emerge from the oven absolutely bubbling with gooey cheese. (You’re supposed to wait until a loaf of bread cools completely before slicing, but I always break the with this one!) There’s something irresistible about the combination of spicy jalapeños and cheddar cheese, and when you bring them together in a freshly baked loaf of bread, the result is pure comfort food magic.
Jalapeño Cheese Bread Ingredients
To make the best bread with jalapeño and cheese, begin by gathering the following ingredients:
-
- Garlic – You’ll need 4 large, peeled cloves.
- Bell Pepper – This recipe requires one whole red pepper. See roasting instructions below.
- Olive Oil – Keep plenty of oil on hand. You’ll need some for the bread dough, plus more for greasing the bowl and roasting the garlic and pepper.
- Flour – I’ve used a mix of all purpose flour and bread flour, but you can opt for all of one or the other, if preferred. You’ll also want to have some additional all-purpose on hand for dusting the countertop, as well as coating the loaf before scoring.
- Granulated Sugar – To give the yeast a boost, and add a touch of moisture to the dough.
- Instant Yeast – If desired, you can start with active dry yeast. Just remember that you’ll need to proof the yeast in the lukewarm water, rather than whisking it with the other dry ingredients.
- Black Peppercorns – To crush, place the peppercorns in a sealed plastic sandwich bag. Sit the bag on a cutting board, then smash with a kitchen mallet or the back of a metal ladle.
- Kosher Salt – Fine sea salt or table salt will also work.
- Fresh Rosemary – You’ll need one 6-inch sprig. You can also substitute another fresh herb, such as thyme.
- Pickled Jalapeño Peppers – I used store-bought pickled jalapeños, but feel free to use home-pickled peppers. You can also make this bread with finely chopped fresh jalapeños.
- Spicy Cheese – I used a chipotle chili cheddar, but any spicy cheese (pepper jack, jalapeño cheddar) will work. You can also substitute plain cheddar or monterey jack if you prefer less spice.
Roasting the Garlic and Peppers
Roasted red pepper and roasted garlic truly take this bread recipe to the next level. I think it’s worth taking the time to roast your own bell pepper (instructions 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.
You can roast the garlic and pepper on the same tray. Just keep an eye on the oven—the garlic will roast faster than the peppers, so be prepared to remove it from the tray and allow the pepper to cook for a few minutes more.
To roast, start by generously coating the garlic and pepper in olive oil.
Place everything on a small tray, then sit under the oven grill/broiler, turning periodically with a spatula until the garlic is fragrant and golden brown and the pepper looks charred and wrinkly on all sides.
Allow everything to cool, then cut the garlic into small pieces.
Use your hands to remove the charred pepper skin (it should peel away quite easily), then remove the seeds and stem. Blot the pepper with a sheet of paper towel/kitchen roll (too much excess moisture will make the dough too wet) then cut the pepper into 1/2-inch pieces.
Jalapeño Cheddar Bread Tips and Tricks
This recipe allows plenty of room for experimentation. For instance, larger cubes of cheese will yield big pockets of cheese in the bread, while smaller pieces will result in a dense, cheesy loaf. The garlic can be chopped or smashed. You can replace the pickled jalapeños with fresh, or substitute green or yellow bell pepper for the red. There really is no wrong combination here!
The rise time may vary depending on the temperature in your kitchen. My first rise took about 90 minutes, followed by 45 minutes for the second rise.
I shaped my dough into a ball and allowed it to rise directly on the tray. If you prefer to use a banneton (proofing basket), feel free to do so.
I prefer to use a bread lame to score my loaves, but if you don’t have one (or prefer a very simple design) you can score your dough with kitchen shears instead.
Make-Ahead and Storage Suggestions
This jalapeño cheese bread is best enjoyed on the day it is made. Wrap leftover jalapeño cheese bread in foil (or transfer to a bread bag) and store at room temperature for up to one day.
To speed the process along, you can roast the garlic and pepper up to 24 hours in advance, and refrigerate until ready to use.
More yeast bread recipes you might enjoy:
Pear Bread with Raisins and Blue Cheese
Everything Bagel Bread
Blue Cheese Bread with Raisins and Walnuts
Olive Cheese 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!
Jalapeño Cheddar Bread
- Total Time: About 4 hours
- Yield: 1 8-10-inch loaf 1x
Description
A rustic jalapeño cheddar bread recipe with roasted red peppers, roasted garlic, rosemary, and crushed black peppercorns.
Ingredients
4 large garlic cloves, peeled
1 red bell pepper
15 milliliters olive oil (1 tablespoon), plus more for greasing bowl and roasting vegetables
256 grams all purpose flour (2 cups)
144 grams bread flour (1 1/8 cups)
15 grams granulated sugar (1 tablespoon)
7 grams instant yeast (2 teaspoons)
3 grams black peppercorns (1 teaspoon), crushed
1 teaspoon kosher salt
1 6-inch sprig fresh rosemary, chopped
240 milliliters lukewarm water (1 cup)
25 grams pickled jalapeño peppers (1/4 cup), chopped
100 grams spicy cheese* (3 1/2 ounces), crumbled or cubed
Instructions
Line a half-sheet rimmed baking tray with parchment. Set aside.
Coat garlic cloves and bell pepper in olive oil and arrange on a small baking tray.
Roast under oven broiler/grill, turning every few minutes, until garlic turns brown and fragrant and pepper looks charred on all sides, about 15 minutes. (The garlic will finish roasting before the pepper. Use a spatula to remove the cloves, then allow the pepper to continue roasting.) Set aside until cool enough to handle.
Remove pepper stem and seeds. Peel away the charred skin. Blot with a paper towel/kitchen roll to remove excess moisture.
Mince garlic, and cut pepper into 1/2-inch pieces. Set aside.
In a large mixing bowl, whisk together all purpose flour, bread flour, granulated sugar, instant yeast, crushed black peppercorns, kosher salt, and chopped rosemary.
Add water and olive oil and use a bench scraper to combine, mixing until a shaggy dough forms.
Turn dough out onto lightly floured countertop. Knead by hand until smooth and elastic, about 10 minutes.
Add the roasted garlic, pickled jalapeños, roasted red pepper, and cheese, one by one, using your hands to work each ingredient into the dough. If the dough feels wet or sticky, dust the countertop with additional flour as necessary.
Place dough in an oiled mixing bowl, then coat with more oil.
Cover and allow to rise until doubled in size, about 1 1/2 hours.
Punch dough down.
Form a ball and place on prepared tray.
Cover with clingfilm/plastic wrap and allow to rise until doubled in size, about 45 – 60 minutes.
Coat loaf in flour. Use kitchen shears or a bread lame to score as desired.
Preheat oven to 400° F / 205° C. Bake for 40 – 45 minutes, or until top and bottom are deeply golden brown.
Transfer to a wire rack and allow to cool completely prior to serving.
Notes
*I used a chipotle chili cheddar, but any spicy cheese (pepper jack, jalapeño cheddar) will work.
- Prep Time: 1 hour
- Rising Time: 2 - 2 1/2 hours
- Cook Time: 45 minutes
- Category: Bread
- Method: Oven
- Cuisine: Bread