Jalapeño Cheddar Bread
The perfect blend of spicy jalapeño peppers, cornmeal, and cheddar cheese gives this bread its south-of-the-border flavor.
Yield: 1 loaf
Small loaf (1 lb. bread machine)
  • ½ cup water
  • 3 Tbsp vegetable oil
  • 1 egg, room temperature
  • 1 tsp salt
  • 4 tsp sugar
  • ⅓ cup yellow cornmeal
  • ¾ cup shredded cheddar cheese
  • 1½ Tbsp chopped jalapeño peppers
  • 2¼ cups bread flour
  • 1½ tsp RED STAR Active Dry Yeast
Medium loaf (1½ lb. bread machine)
  • ½ cup, plus 3 Tbsp water
  • ¼ cup vegetable oil
  • 1 egg, room temperature
  • 1½ tsp salt
  • 2 Tbsp sugar
  • ½ cup yellow cornmeal
  • 1 cup shredded cheddar cheese
  • 2 Tbsp chopped jalapeño peppers
  • 3 cups bread flour
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
Large loaf (2 lb. bread machine)
  • ¾ cup, plus 2 Tbsp water
  • ¼ cup, plus 1 Tbsp vegetable oil
  • 1 egg, room temperature
  • 2 tsp salt
  • 2 Tbsp, plus 2 tsp sugar
  • ⅔ cup yellow cornmeal
  • 1¼ cup shredded cheddar cheese
  • 2½ Tbsp chopped jalapeño peppers
  • 4 cups bread flour
  • 1 Tbsp RED STAR Active Dry Yeast
Bread Machine Method
  1. Have water at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select basic cycle and medium/normal crust. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.

Mixer Methods
  1. Use ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients*. Combine liquids, except egg, and heat to 120°-130°F.

  2. Hand-Held Mixer Method: Combine dry mixture and liquid ingredients, except egg, in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

  3. Stand Mixer Method: Combine dry mixture and liquid ingredients, except egg, in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

  4. Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients and egg. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.

Rising, Shaping and Baking
  1. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7- inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in greased 9 x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375°F oven 30 to 40 minutes. Remove from pan; cool.

  2. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

  3. A version of this recipe is featured at Food Wanderings (pictured, see notes).
*Alternate method (pictured): Instead of mixing in jalapeño peppers and cheddar cheese with the other dry ingredients, leave them out of this step. Follow mixing and bulk rising instructions. After rising, sprinkle some of the jalapeño into the work surface.Punch down dough to remove air bubbles. Roll or pat into a 14 x 7 inch rectangle on the work surface. The sprinkle of the jalapeño will be underneath at the bottom. Spread most of the cheese and the remainder of the jalapeno on top of the rectangle and roll dough from the narrow side. Reserve some cheese as a garnish. Pinch edges to seal and tuck under.

Pre-heat oven to 375F.

Place rolled dough, seam down, into a 5x9x3 greased loaf pan. Sprinkle on top with remainder of the cheese, press the cheese gently into dough, cover with a plastic wrap and let rise for approximately an hour or until it doubles its volume.

Brush the top of the dough with oil and bake for 30-35 minutes. 20 minutes into baking turn the pan 180 degrees and cover with foil. Bake for another 10-15 minutes, take out of the oven and let cool on a rack.

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