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Jack Cheese and Jalapeno Bread recipe

A hearty southwestern yeast bread withMonterey Jack cheese, fresh cilantro and jalapenos.

Recipe: Jack Cheese and JalapenoBread

1 1/2 cups milk
1/2 cup water
2 tablespoons vegetable oil
2 (1/4-ounce) packages active dry yeast or 2 1/2 teaspoons
4 cups all-purpose or bread flour
1 cup cornmeal
3/4 cup whole-wheat flour
4 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 cup shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
7 jalapeño chiles, seeded and minced*

  • In a small saucepan, combine milk, waterand vegetable oil. Heat over medium heat until temperature reachesbetween 105°F to 115°F (40°C to 45°C). Transferto large bowl and sprinkle with yeast; let sit for 3 minutes,or until foamy.
  • Sift flour, cornmeal, whole-wheat flour,salt, cumin and pepper together in a medium bowl. Gradually addto yeast mixture while mixing, about 6 minutes, or until a smooth,elastic dough forms. Add Monterey Jack cheese, cilantro and jalapeños;stir until well mixed. Transfer to a lightly oiled bowl and coverwith a kitchen towel. Let rise in a warm place for 30 minutes.
  • Preheat oven to 375°F (190°C).Dust a baking sheet with cornmeal or flour.
  • Divide dough into 2 equal portions andshape into round loaves. Place loaves on prepared baking sheetand cover. Let rise in a warm place for 25 minutes.
  • Bake for 18 to 20 minutes, or until goldenbrown and a paring knife or toothpick comes out clean when insertedin the center. Place loaves on a rack to cool. Cut when coolor slightly warm and serve.

    Makes 1 loaf.

    *Working with jalapeños or otherchiles: Capsaicin is the ingredient in chiles that causes theburning sensation associated with fresh peppers. It’s a goodidea to use rubber gloves when handling fresh chiles. (Disposablesurgical gloves, available at most drugstores, work best forthis.) If you choose not to use gloves, be extremely carefulnot to touch any part of your body, especially your eyes. Afteryou’ve finished handling the chiles, wash your knife and cuttingboard with hot soapy water to ensure that there is no carry-overto other foods that may come in contact with the peppers.

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