Description

A deliciously fluffy loaf of jalapeno cheese bread. This recipe was crafted by Victoria Moore and is the softest loaf of bread from the bread machine that you’ve likely ever tried. With shredded sharp cheddar and freshly sliced jalapenos, you’re going to swoon over the rich and combination of flavors and the soft texture.

Scale

Ingredients

3/4 cup warm water (90-95°F)
1/3 cup warm milk (90-95°F)
1 large egg
3 cups bread flour
1.5 tsp active dry yeast
2 tsp sugar
1.5 tsp salt
1 cup cheddar cheese
1/3 cup sliced jalapenos

Instructions

Put all ingredients except for the sliced jalapenos and shredded cheese into the bread machine in the order recommended by the manufacturer. Usually, this means adding the wet ingredients, then the flour (spread out), with the dry ingredients on top.
Set the bread machine to the “white” loaf setting.
Select the light crust setting.
Select the 1.5 lb loaf size.
Turn on the bread machine.
When the machine beeps during the kneading cycle, it’s time to add your cheese and jalapenos! (Reserve a small amount of the shredded cheddar and sliced jalapenos to add to the top of the loaf later). This is a great time to check the consistency of the dough. Please see the notes above for more information, but basically, you don’t want the dough to be too wet or too dry. I usually add a light dusting of flour at this point, but you may not have to.
Keep an eye on your dough during the proofing cycle. This recipe is very active and alive compared to many bread machine recipes. You will likely need to punch the dough down once or twice during this period. Do not twist or mess with the dough too much. Simply punch it down lightly to release the trapped gasses.
Remove the paddle(s) if applicable.
When the baking cycle begins, add the reserved sliced jalapenos and shredded cheese to the top of the loaf.
When the bread machine beeps, it’s done! Carefully remove the loaf pan using an oven mitt, by twisting and lifting upwards. Remove the loaf and allow it to cool on a cooling rack.
Once cooled, slice the bread using a bread knife, and enjoy with fresh cultured butter, or make a grilled cheese!

Notes

Warming the milk and water is a must. The yeast will thrive in the warmth. Remember not to heat it up too much, though. Too high of heat can kill the yeast.
Pay attention to the dough, just as you would a hand-kneaded and oven-baked loaf. You may need to add a little liquid or a little flour, and most likely need to punch to dough down once or twice during the proofing cycle. This is not a set-and-forget recipe, but it is still very easy.
This bread makes delicious grilled cheese sandwiches, given its soft texture. It soaks in butter very well and toasts up nicely.
Feel free to add more jalapenos. This recipe has more sliced jalapenos than most but still can fall a little short if you love spicy foods. I often find myself almost doubling the amount, if the kids aren’t eating it.
Garlic powder is a welcomed addition to this recipe.
If you’d like a crustier, slightly more dry bread, omit the egg.
You can use all-purpose flour, but I always recommend bread flour, as it will rise better, and hold its shape more.
For a prettier loaf, remove the dough before the baking cycle and place in a bread pan. Cover and allow to rise for 15 minutes or so, and then bake at 400°F for 20-25 minutes.

Category: Bread
Method: Bread Machine

Keywords: bread machine, bread recipes, jalapeno cheddar, jalapeno cheese bread, fluffy bread, soft bread, bread machine recipe