Cheddar Jalapeno Pepper Bread

A Wedge of Orange Cheddar
Lew Robertson / Getty Images
Ratings (5)
  • Total: 3 hrs
  • Prep: 2 hrs 15 mins
  • Cook: 45 mins
  • Yield: 1 loaf (10 servings)
Nutritional Guidelines (per serving)
228 Calories
15g Fat
13g Carbs
11g Protein
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Nutrition Facts
Servings: 1 loaf (10 servings)
Amount per serving
Calories 228
% Daily Value*
Total Fat 15g 20%
Saturated Fat 7g 37%
Cholesterol 125mg 42%
Sodium 691mg 30%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 7%
Protein 11g
Calcium 229mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cheddar cheese, jalapeno peppers, and bread. All you need now is a tall glass of cold beer and life is good. Lucky for you, this recipe for cheddar jalapeno bread is very easy to make, just be careful when handling the peppers. Wear gloves and avoid touching your body or face until the gloves are removed.

Ingredients

  • 1/2 cup water (room temperature)
  • 2 1/4 teaspoons active dry yeast
  • 3/4 cup sour cream
  • 1 large egg (lightly beaten)
  • 1 1/2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 cup sharp cheddar cheese (shredded)
  • 4 jalapeño peppers (seeded and chopped)
  • 3 1/2 cups bread flour

Steps to Make It

  1. In large bowl, mix water and yeast. Add sour cream, egg, sugar, salt, cheddar cheese, and peppers. Stir. Add 2 cups of flour and mix well. Add in enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.

  2. Punch down dough. Turn dough out onto lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Shape dough into loaf. Place loaf in greased bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.

  3. Bake bread at 350 F for 45 minutes or until the bread sounds hollow when the top is tapped. Remove bread from pan and let cool on rack.

Tips

  • Use bottled water instead of tap water to make your loaves of bread. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise.
  • Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.
  • Bread made with milk have a soft crust, while bread made with water will have a harder crust. To soften a crust that is too hard, store the bread in a plastic bag.
  • Store shredded cheese in the freezer to prevent it from molding.

Variations

  • You can omit the egg in this recipe and replace it with 1/4 cup water or egg substitute can be used in place of the egg.
  • Brush loaves with milk before baking to produce a dark, shiny crust or with egg white before baking to produce a shiny crust.
  • Spraying loaves with water while they bake will produce a crispy crust.
  • Brush loaves with butter immediately after baking to produce a soft crust.
  • If you don't have sharp cheddar cheese, pepper jack cheese is a good substitute.