Jalapeño Bread

Very good. I would keep the pieces of pepper bigger next time and even add some red pepper

So I have made those several time . But twice the bread goes flat . It tasted good but I can’t understand why it like deflates .

One of my go to bread machine recipes.

Really good I just thought it needed more cheese.

Perfect! Made with chunks of cheese–not grated–and the whole family loved!

This bread is amazing! I used Monterey jack/cheddar cubes and the jarred jalapeños and it turned out wonderful! It is much better than the store bakery! My husband is so happy he always would buy it when he went to the store and this is so much better! Thanks for a great recipe!

I was excited to try this receipe, because it was easy & simple. But, 25 mins to finish, and it has a big sink in the middle 🙁

Since I wanted to use my new KA, I didn’t use my bread machine. I put all dry ingredients in, along with my instant yeast (substituted same amount as active dry), and added water, cheddar, mozzarella, and Monterey 1/4″ cheese cubes, and the diced jalapeños (about 7 tbsp). I used the dough attachment and finished dough by putting on flour-dusted counter and kneaded for 30 seconds. I sprayed a glass bowl with oil and placed dough in, and cling wrap on top. I let that rise for 50 minutes in microwave (obviously off). When I came back to it, I put it back on dusted counter, cut it in 4, and put each fourth in one mini loaf pan. Put more wrap and put back in microwave. 20 minutes later I shredded more cheese and cut jalapeños slices for top and put loaves in oven 350°. Done in 30 minutes. Beautiful, I will start to make every time we have extra jalepenos. Also I highly recommend putting grated cheese and extra jalepenos overtop=delicious crust. Hope this helps others that don’t want to/can’t use bread machine. P.S. this was my first time making it, I looked at a lot of reviews and altered my recipe this way.

Added a small tin of sweetcorn kernels to give crunch. Also made by hand method

Love the bread. Used my machine to mix it, but baked in the oven. Doesn’t rise as well as my other breads, bit still great tasting. I use Pepper Jack Cheese with 2 finely chopped fresh jalapenos. Tastes great toasted with butter.

Very good and easy to make. I substituted 1 c. of bread flour with 1 c. whole wheat to make it a little healthier and used cheddar cheese instead. No issues with the bread not being cooked in the middle or sinking.Great texture and flavor.

Since i am vegan i adjusted the recipe a bit i used almond milk, more jalapeno peppers, cane sugar, and daiya pepper jack and cheddar cheese. It came out so delicious my granddaughters ages 8 and 2 went crazy for it now I’m about to make another loaf or 2.

i made the hottest jalapeno bread EVER using the jarred sliced peppers! i substituted 1cup water and salt for just over 3/4 jalapeno juice! then made up the missing 1/4 cup of liquid by slowly adding jalapenos until the constancy was correct! (i set my machine to fruit&nut) i also added a few cubes of jack cheese and peppers to the top just after it started baking! if you like FIRE try it!

Picked up a big Oster bread maker at the thrift store for 8 bucks. First recipe I found online (not here) was not great. Started thinking “hmm probably why it was 8 bucks.” Followed up with this one, changed nothing and it came out PERFECT! My little house had the added benefit of smelling like a little corner of heaven for two full hours. Congratulations Chef on this one!

My all time favorite bread recipe!! i make this at least once every week. I do the dough in my bread maker and add small chunks of cheese (aged chedder and regular cheddar) in after the dough is complete and bake it in my oven. Another variation is to add fried red onions. Fantastic toasted with butter or for grilled cheese. I’ve even toasted up cubes of the bread and served it with a warm dip to many compliments.

My whole family loved it. I didn’t let any seeds into it so it just had the jalapeno flavor, my kids even liked it. It comes out perfect every time.

This was fantastic. I did alter the recipe by adding a healthy dollop of sour cream and went for a full teaspoon of yeast. It turned out a bit more moist and fluffier than the first batch, which makes it a bit more ideal for sandwiches.

I’m made many jalapeno cheese breads in the past and this one was not one of my favorites. The monterrey jack cheese lends very little flavor to the bread. I used other reviewer’s suggestions and cubed it instead of shredding it, and it still just disappeared into the bread and the end result basically tasted like jalapeno bread, not jalapeno cheese bread. I used 6 heaping tablespoons of freshly chopped jalapenos and it was not spicy at all – not even a little bit. It rose nicely in the machine and had a nice texture and crust, but was not at all what I was hoping for. I will not be making this particular recipe again. If you do try it, I’m sure cheddar is a much better choice. Good luck!

Really good. My husband asked for me to make him jalapeno bread so I tried this recipe and it came out great.

I’ve been looking for recipes to use all the jalapeños coming from my garden and this sounded good. The only change I made was the type of cheese. I didn’t have Monterey jack on hand, so I used a little cheddar along with some smoked Gouda. My bread machine conked out and the paddle started turning during the baking process, leaving a large cavity inside the bread. Thankfully I was able to salvage quite a bit of the loaf and finish baking it in the oven. Quite tasty! I served it with the Tex Mex Corn Chowder on this site.

I tried this recipe with my new bread machine. I took other advice and added 3/4 cup of cheese i had a blend of monterey jack and cheddar. I just thought the salt was less. I could have added 11/2 teaspoon. But next time Overall the bread was fluffy, light, flavoured just enough with peppers. This is a keeper.