Sunday Baking: Jalapeno Cheddar Cheese Bread

September 11, 2011

This jalapeno cheddar cheese bread is rich and just a tad bit spicy.  Grated cheddar cheese and finely chopped jalapenos are mixed into a white bread dough.  You can use fresh or pickled jalapenos depending on the flavor you want the bread to have.  This bread is perfect for making a grilled cheese or just to snack on.

Jalapeno Cheddar Cheese Bread


8 cups Flour
1 pound Cheddar cheese, grated, (about 5 cups)
1/2 cup Sugar
1 1/2 teaspoons Salt, (I like a full TBS in mine)
2 cups Warm water, (105 - 115)
2 2/3 tablespoons Vegetable oil
This is one of my favorite recipes for jalapeno cheese bread. It comes from one of my favorite books, Paul Pruhommes Louisiana Kitchen. I first had these at KPauls in New Orleans and now make them at home all the time. I hope you enjoy them.
For 3 loaves or 2 dozen rolls.
Combine flour, cheese, jalapenos, 7 TBS of the sugar and salt. Mix well.
Combine water, yeast and remaining 1 TBS sugar let sit 10 minutes. Add liquids to flour and mix thoroughly. Knead 15 minutes until smooth and elastic Place in large greased bowl and cover to rise.
After an hour punch dough down. Divide into 3 loaves or 2 dozen rolls place in loaf pans cover and let rise till doubled. Bake at 325 until dark brown and done. Rotate pans occasionally for evenness. Remove bread from pan after 5 minutes or so, try to wait till bread is cool and enjoy.