This jalapeรฑo cheese bread is SO good. You get spicy, cheesy, sweet, salty and a lovely texture, similar to focaccia. Annnd it did win me a blue ribbon at the OC Fair this past summer sooo, just sayin’.
![Jalapeรฑo cheese bread on parchment paper, cut into squares](https://i2.wp.com/figjar.com/wp-content/uploads/2020/02/jalapeno-cheese-bread.jpeg?fit=682%2C1024&ssl=1)
Now, this isnโt a gimmicky bread. Itโs not no-knead, itโs not ready in 30 minutes. Thereโs a little kneading and some rise time, but I promise, the end result is well worth your patience. Plus, letting dough rise is easy!
The dough recipe is actually the exact same as my pizza dough, crackers, and pepperoni rolls, pretty cool huh? Just a few tweaks transform it into this amazing jalapeรฑo (cheddar) cheese bread. Use it for breakfast sandwiches, regular sandwiches or just eat it straight up! Itโs all good. So letโs do this!
Disclaimer: this post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
How to make jalapeรฑo cheese bread
First things first, you will need:
- Flour, warm water, yeast, oil, sugar, salt, cheese and some dried seasonings like basil, oregano and garlic powder for the dough.
- Toppings are simple: Italian dressing (you can make your own or use a bottled kind), jalapeรฑos and more cheddar CHEESE.
![jalapeรฑo cheese bread slices on a piece of parchment.](https://i0.wp.com/figjar.com/wp-content/uploads/2020/04/jalapeno-cheese-bread-recipe.jpeg?fit=720%2C859&ssl=1)
How to make the dough
This yeast dough starts out like many others, just let the yeast rest in warm water to start. This activates the yeast. Then you add the sugar, oil, spices and cheddar cheese! Stir with a spoon until it looks about like this:
![Dough for jalapeรฑo cheese bread before itโs been kneaded.](https://i0.wp.com/figjar.com/wp-content/uploads/2020/04/B5E9FF93-0CA1-42B7-9AB4-344C4FEBF827.jpeg?fit=720%2C550&ssl=1)
It will be sticky, but thatโs what you want. At this point, itโs ready to knead! If you read the recipe below, you will notice that the recipe calls for 3 1/2 cups of flour but before turning the dough out to knead you will have only added 3 cups. I use the remaining half cup to flour the board and sprinkle on top of the dough to keep it from sticking to my hands. This will ensure just enough flour gets in. Adding the full 3 1/2 cups, plus flouring the board and your hands can end you up with too much flour in the dough, which can make it more dense/tough.
![Dough for jalapeรฑo cheese bread after itโs been kneaded](https://figjar.com/wp-content/uploads/2020/04/DFAF5C0F-E022-4C2A-B545-2A2FA5E2F980.jpeg)
After kneading, the dough will need to rise for about 1 hour, you could probably get away with 45 minutes of rise time, I wonโt tell. Then itโs into a well greased baking sheet for another rising/resting stint before getting topped with jalapeรฑos, Italian dressing and more cheese. Yes Italian dressing! It really makes the flavor of this bread out of this world. Itโs a little sweet, sour and savory flavor that plays so well with everything else we got going on itโs a little crazy.
![](https://www.figjar.com/wp-content/uploads/2020/04/5F55AD08-1042-464C-909E-CA00FEDA38A4-825x1024.jpeg)
![](https://www.figjar.com/wp-content/uploads/2020/04/2CBF3A00-A998-4250-B6FA-4ACC3D5C9337-768x1024.jpeg)
The best jalapeรฑos for Jalapeรฑo Cheese Bread
Letโs talk about a key ingredient in this bread real quick: the jalapeรฑos! I am in love with Trader Joeโs Hot & Sweet Pickled Jalapenos. They definitely pack a punch but have an initial burst of sweetness that I enjoy very much. I need relief every now and then from the spiciness. Iโve also found โtamedโ jalapeรฑos at the regular grocery store and enjoyed those as well, those are more sour than spicy and also very good if you like things mild. Clearly I donโt like thing too spicy but use whatever suits your fancy. And please make yourself a sandwich on this bread, you will not regret it!
![](https://www.figjar.com/wp-content/uploads/2020/02/0B015815-4517-497C-87C7-2E408DDC4666-1024x1024.jpeg)
![](https://www.figjar.com/wp-content/uploads/2020/02/72698E7D-34CE-416C-B310-9806D6FC2F0A-1024x1024.jpeg)
![slice of jalapeรฑo cheese bread with remaining slices below](https://i1.wp.com/figjar.com/wp-content/uploads/2020/02/86A48DB9-E524-4DBC-982D-5B4CB1C42490.jpeg?fit=682%2C1024&ssl=1)
TRIED THIS RECIPE?
If you try this recipe, please consider leaving a comment/rating below and let me know how it went. Iโd love to hear from you! You can also connect with me on instagram and Pinterest.
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Jalapeรฑo Cheese Bread
Delicious jalapeรฑo cheese bread youโll want to make again and again! Use for breakfast sandwiches, regular sandwiches or just eat it straight up!
- Prep Time: 2 hours 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 1x
- Category: Side Dish
- Cuisine: American
Ingredients
- 1 1/4 cup very warm water
- 1 packet instant yeast
- 1 tbsp sugar
- 1/3 cup olive oil
- 1/2 tsp salt
- 2 tsp garlic powder
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 2 cups cheddar cheese, grated
- 3/4 cup pickled jalapeรฑos
- 3 1/2 cups all-purpose flour
- 1/4 cup Italian dressing, store bought is fine!
But if you want to make your own dressing:
- 2 tbsp olive oil
- 1 1/2 tbsp red wine vinegar
- 1/8 tsp salt & pepper, each
- 2 tsp sugar
- sprinkle of garlic powder and basil
Instructions
- Empty yeast packet into a large mixing bowl and add warm water. Let this stand for about five minutes. It should look foamy.
- Add sugar and stir. Add olive oil, salt, garlic powder, dried basil, oregano and 1 1/2 cups of cheddar cheese (save 1/2 cup for the top). Stir to combine.
- Add 3 cups of the flour and stir just until combined. The dough should be pretty sticky, but should hold together enough to turn out onto a floured surface in one relative unit.
- Sprinkle 1/4 cup flour onto a cutting board or other, clean, flat surface. Turn dough out onto your floured surface. Add an additional 1/4 cup to to the top of the dough and pat with your hands. (To get some flour on your hands).
- Knead dough until it is smooth and easily forms into a ball. It shouldn't take much to come together. Clean out your mixing bowl and coat with olive oil.
- Place dough back in bowl, cover with a clean dishtowel, place on counter and let rise for 1 hour.
Second rise
- Line a small (9 x 13) rimmed baking sheet with parchment, coat with oil. Press dough gently into the pan, not like your making a pizza, but just to get it shaped into the pan.
- Cover with a clean towel and let rise again for 40 minutes.
Prep & cook
- Preheat the oven to 425ห.
- Gently press your finger tips into the dough to make little craters all over. Brush with dressing. Sprinkle with remaining 1/2 cup of cheese, top with jalapeรฑos, pressing them gently into the top of the dough.
- Bake for 35 minutes in the center of the oven.
- Allow to cool 15-20 minutes before serving.
![Becky holding ribbons she won for jalapeรฑo cheese bread](https://i1.wp.com/figjar.com/wp-content/uploads/2020/02/E312886A-999E-4B48-9724-4FE4260778B0.jpeg?fit=710%2C1024&ssl=1)
Where does the Italian dressing go?
It gets brushed on before you sprinkle on the cheese and jalapeรฑos right before baking. Itโs in step 2 under prep & cook! I could probably do a better job of making it more clear ๐ thanks!
Can you use discard instead of the yeast?
Hi Leslie, I haven’t tried that but you probably could. It would of course require long-fermentation to get the amount of rise you would need but I can’t guarantee results since I haven’t tried it yet!
I loved this recipe, thank you!
I’m wondering the best way to store it and for how long (counter/fridge/freezing)
Thanks again!
Hi! I’m glad you liked it! Thank you for your question, I store it at room temperature in a Ziploc bag. It depends on temperature of the room, but generally it will last about 5-7 days. I haven’t frozen it because we always eat it up quickly. But I would cut it into slices, arrange on a cooling rack (don’t have the slices touching) and freeze for about an hour. Then transfer to a Ziploc and use within 3-5 months.