Cheesy Jalapeno Bread

Karla Everett


This is a very tasty bread with a slight kick ...delicious.

Sometimes I will put pepper jack cheese instead of the cheddar for a little more zing...yummy

★★★★★ 3 votes
2 round loafs
3 Hr
30 Min


3 c
warm water (hot to touch but not scalding)
1 1/2 Tbsp
active dry yeast
1 1/2 Tbsp
1 1/2 Tbsp
sea salt
6 1/2 c
all purpose flour
1 can(s)
sliced jalapeno peppers (1/2 cup)
1 1/2 c
cubed cheddar cheese


1In a large metal or glass bowl combine all the ingredients , just until all the flour is moistened , DO NOT KNEAD. The dough will be moist and sticky.
2Cover bowl with a moist kitchen towel or plastic wrap and set in a warm area for 2 hours to rise the dough. ( I put mine in an off oven with the light on )
3Cut the dough into 2 equal pieces for loafs.
4If your only baking one loaf , Place the other section in the refrigerator for up to 7 days.
5Place one section of the dough in a heavily floured bowl and cover once again until the dough rises to doubles in size.
6Pre-heat a large heavy dutch oven pan with the lid on in a 450° oven for at least 30 minutes.
7Carefully remove the heated dutch oven from the oven and PLOP the dough in the pot , Cover and return the dutch oven back to the hot oven.
8Bake @ 450° for 30 minutes ,when done baking ; Remove from the dutch oven and place bread on a wire rack and let cool for at least 15 to 20 minutes before slicing.

About Cheesy Jalapeno Bread

Course/Dish: Other Breads
Other Tag: Quick & Easy
Hashtags: #cheese, #JALAPENO