Jalepeno Cheese Bread

My husband is a huge fan of jalapeno-cheese bread and we have been trying to find the perfect recipe and this is it! This bread is light, moist, with the perfect blend of cheddar, pepper jack cheese and fresh jalapenos. It's perfect for sandwiches, to go along with potato-cheese soup or just to eat on its own. If you love jalapeno and cheese, you must try this bread!

Cheese-Jalapeno Bread (Adapted from CookingBread.com)
Makes approximately 7 large rolls


Night before:
1 ¼ cups bread flour
¾ cup water
¼ teaspoon instant yeast

Day of:
1 ¾ cups lukewarm water
¼ cup cornmeal
2 tbs butter
3-3 ½ cups bread flour
1 teaspoon instant yeast
2 teaspoons salt
1 cup diced, seeded jalapenos
2 cups shredded sharp cheddar cheese, combine with pepper jack
2 cups shredded pepper jack cheese, combine with cheddar

Night before:
Combine bread flour, water, 1/4 tsp instant yeast together; mix; add more water if necessary to make a moist dough. Cover with plastic wrap. Sit at room temperature overnight or for 12-18 hours.

Day of:
Combine the lukewarm water and cornmeal in saucepan. Bring to low boil then turn heat down and simmer 5 minutes. Stirring frequently so it doesn’t burn. Remove from heat and stir in butter until well combined. Pour into mixing bowl and allow to cool to 110 degrees. Add in the “night before” mixture, 1 tsp instant yeast, and 1 cup bread flour. Mix on low until well blended.

Add in the salt, ¾ cup jalapenos, and ½ of the cheese mixture. Mix until blended.

Start to add the flour slowly. The dough needs to be very sticky. While mixing on low speed, the dough should stick to the bottom of the bowl but not the sides. It’s better to be on the wet side than the dry side. Continue to mix on low speed for 8 minutes. Either leave in the mixing bowl or transfer to larger bowl, coated with spray oil. Cover with plastic wrap and rest for 1-2 hours, till double in size.

Punch the dough down and then re-cover with plastic and let rest for another 1-2 hours, till double in size.

Sprinkle flour on flat surface. Pour dough onto flour and sprinkle more flour on top. Lightly press the dough into a 12 x 12 square. Take the cheese mixture and add the additional ¼ cup of jalapenos. Sprinkle cheese on top of the dough (save a little to top the rolls). Roll the dough and pinch the seam and ends to seal. Sprinkle with flour, cover loosely with plastic or towel. Rest for ½ hour.

Preheat oven to 425. Have ready 2 parchment lined cookie sheets. Cut the dough into approx. 7 equal pieces. Place on cookie sheet, cut side up, spread the tops of the dough so the cheese is exposed. Space evenly apart, these will spread and rise quite a bit. Top with extra cheese and jalapeno.

Bake for 30-35 minutes. Cool on wire rack.


  1. Oh my, this looks amazing!
    I can't wait to try it!!
    Love from,

  2. I live in NM, where cheese and chile peppers live in matrimony...I can't get enough of it, and this looks delish!

  3. That looks SO GOOD! Thanks for sharing, I'm adding this to my list.