Kittencal's Jalapeño Cheddar Cheese Bread Recipe - (2024)


Community Pick

Submitted by Kittencalrecipezazz

"This is a bakery-quality bread that is on regular rotation at my house and has been so for many years it is one of my family's favorite breads, because of the addition of egg the rising time will be slightly longer than usual --- there is very little sugar and no butter or shortening in this bread which gives this bread a spongy-like texture, perfect for dipping! If you are a jalapeño lover then by all means add in as much jalapeño peppers as you desire, this bread does not require forming into a loaf shape just shape into two large balls which makes it an easy recipe for a beginner baker :)"


Kittencal's Jalapeño Cheddar Cheese Bread Recipe - (2) Kittencal's Jalapeño Cheddar Cheese Bread Recipe - (3)

photo by eabeler Kittencal's Jalapeño Cheddar Cheese Bread Recipe - (4)

Kittencal's Jalapeño Cheddar Cheese Bread Recipe - (5) Kittencal's Jalapeño Cheddar Cheese Bread Recipe - (6)

Kittencal's Jalapeño Cheddar Cheese Bread Recipe - (7) Kittencal's Jalapeño Cheddar Cheese Bread Recipe - (8)

Kittencal's Jalapeño Cheddar Cheese Bread Recipe - (9) Kittencal's Jalapeño Cheddar Cheese Bread Recipe - (10)

Kittencal's Jalapeño Cheddar Cheese Bread Recipe - (11) Kittencal's Jalapeño Cheddar Cheese Bread Recipe - (12)

Ready In:
3hrs 25mins


2 loaves



  • 1 12 tablespoons dry yeast
  • 1 teaspoon sugar
  • 1 cup warm water
  • 4 cups flour (more as needed)
  • 2 large jalapeno peppers, coarsely chopped, and seeds removed (can use more jalapeno if desired)
  • 1 34 teaspoons salt
  • 1 tablespoon sugar
  • 1 egg (room temperature, let egg sit in hot water for about 5-7 minutes to warm)
  • 1 teaspoon hot pepper sauce (optional)
  • 34 cup milk, warmed
  • 2 12 cups cheddar cheese (chopped into about 1/2-inch cubes or a little larger if desired)



  • Prepare a heavy-duty stand mixer with a kneader blade.
  • Proof yeast in water with 1 teaspoon sugar for 8-10 minutes, or until foamy.
  • Heat milk in the microwave for about 50 seconds on HIGH.
  • In the stainless steel bowl, add in 4 cups flour, chopped jalepenos, salt, sugar, egg, hot pepper sauce (if using) and warmed milk.
  • After the yeast has proofed, add to the bowl and start kneading, adding in more flour as needed to create a soft smooth semi-sticky dough, keep kneading for about 8-10 minutes.
  • Towards the end of the kneading add in the cubed cheddar cheese, and mix until combined (the dough can be removed from the bowl and you can add/mix in the cheese by hand if dresired).
  • After the kneading, let the dough sit out on a board or counter top to rest, covered with a clean tea towel for 8-10 minutes.
  • Gather up dough and knead gently for 30 seconds.
  • Then place the dough in a well greased bowl, and let rise until doubled (about 1-1/2 hours or could take a little longer).
  • Punch down dough and slice into two even pieces.
  • Shape into two large balls, and place on a cookie/baking sheet that has been sprayed with cooking spray.
  • Cover with a clean tea towel and rise again for another 1 hour or more until doubled.
  • Brush tops with an egg white that has been mixed with 1 teaspoon cold water.
  • Sprinkle on grated Parmesan cheese or sesame seeds.
  • Bake in a 375 degree oven for about 25-35 minutes or until the crust is a dark golden brown.

Questions & Replies

Kittencal's Jalapeño Cheddar Cheese Bread Recipe - (13)

Got a question? Share it with the community!



  1. Delicious! I used three jalapenos that I roasted and peeled, rather than using them raw. I also shredded half the cheese and and cubed the rest. That way the bread flavor was very cheesy, and there were molten pieces throughout. Other than that, I followed it exactly. Just a little spicy and a lot delicious. Texture was perfect.


  2. AMAZING! OH MY GOODNESS GOOD and way too good to share. Kittencal's recipes always work for me. She is my go to but this one is over the top! I followed the recipe except I had one green jalapeno and one red. Made for pretty loaves. I am going to have this recipe tattooed on my arm just so I cant lose it. Ha

    Dixie from Kansas

  3. We loved this bread! We froze half of it and it tasted just as good about a month later. As always, great instuctions and great recipe. Thanks for posting!


  4. OMG! This bread is Wonderful! I just made it this morning, and I'm afraid that it is already half eaten. I am sure you get tired of great reviews, but you are an amazing cook and deserve every one of them. Hats off to you again for another AWESOME Recipe!!! I posted a picture of my loaf before I started eating it. I braided mine, just because I love to braid bread. Chef Howe

    Chef Howe

  5. Good Golly Miss Molly!!!!!!! Absolutely devine bread! It made two HUGE loaves, so I took one, fresh out of the oven to our next door neighbors. After we cut into our loaf, I wanted to go over and get it back because it was just too good to give away!!!!! Dave and I ate half of our loaf with our soup. This bread was very easy to make -- I loved the consistency of the dough. I'm wondering about using some pepper-jack cheese in it next time in place of the cheddar????? Kitten, this is amazing bread!!!!

    Bobbie S.

see 53 more reviews



  1. I made this for a bake off at work today. There are a lot of elderly people there, so I was worried about jalapenos. Instead I did it with pepperchinos that is that banana peppers. I also use the combination of medium and sharp cheddar. As I was leaving people kept asking for some so it was very well received. Tonight I had a grilled cheese sandwich with it and homemade tomato soup awesome

    • Kittencal's Jalapeño Cheddar Cheese Bread Recipe - (20)

    Jill Maria M.

  2. Excellent! If you're worried about the peppers being spicy, I removed all seeds and sliced the pepper rings thin, it wasn't spicy in the least. So glad I picked this one to use some of the jalapeños from our garden. Kind of a mild jalapeño popper deliciousness in a loaf of bread. I used substituted half of the AP flour with whole wheat flour. Gonna freeze one loaf for later and make some kind of bread bowl concoction. Thanks for sharing!


  3. Too bad you can't see the smile on my face. That would tell it all. :) This bread is absolutely wonderful. Not at all hot, but very flavourful. I halved the recipe to make one loaf, and I'm glad I did. Boy is this sucker *BIG*. I actually measured it, and it's 10-1/2 inches in diameter. Taste fantastic cold too. YUM! I used Robin Hood Multi-Grain Flour and 1 package of 'quick-rise' yeast. I also used a 1/2 tsp of red pepper flakes instead of the pepper sauce. Gave it a nice fleck along with the jalapenos and bread grains. The sesame seeds were a great addition. Next time I make this...and there will be a next time, I'm going to half the dough to make two loaves, and try freezing one. The only disappointing part was that with all the cheese chunks, I'd have thought there would have been more cheese 'pockets'. Maybe I need bigger chunks. :) I served this with my recipe #219776. It made for a great meal. Thanks Kittencal for another wonderful recipe. UPDATE: Aug 11/08: Made the full recipe this time, and divided the dough into 4 pieces. I patted it down some before the last rising. When baked, they slice up like 'biscotti'. Absolutely PERFECT for dipping. I love this bread!

    Diana 2

  4. My roommate doesn't like spicy things, so I switched the jalapenos for rosemary. I also used less cheese, but a really sharp cheddar. YUM!





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